ROUX — Restaurant in Autonomous City of Buenos Aires

I just had lunch at Roux. I don't appreciate that they tried to charge me a cover fee for 4 people (I was alone). This kind of 'mistake' is never in the interests of the customer, always in the interests of the restaurant - so I believe it was a deliberate 'mistake', i.e. attempt to over-charge me. Not only did the person who in-put that over-charge onto my tab commit a deliberate 'error', but also the server who took brought the check to my table should have checked it (and clearly didn't bother to). Eitherway, this is BAD service and belongs to a McDonalds or Burger King kind of venue. I did not even receive an apology when I pointed it out. This really ruins an experience. I've been a regular customer, but will re-think going back.

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MY PREVIOUS REVIEW:

I have been to Roux twice for lunch recently.

On both visits, the service is absolutely impeccable, and they consistently perform to the highest level.

Also, Chef Rebaudino always make a point to greet each guest, which is (to me) a very important gesture: it makes clear the underlying purpose of this whole venture, that is, to connect individually with each and every one of his customers through a beautiful dining experience. In other words, he really cares - about his work and its impact on the recipients.

Regarding the food, sometimes it is a top score 10/10 hit, but other times it is a miss. For example, regarding desserts: the figs dessert was a sensational experience, but the peach tart dessert was extremely disappointing and dull. Regarding starters: while the pumpkin tart was exquisite and gorgeous, the pumpkin & brie croquettas really needed some sort of sauce and were just too dry to eat alone. Regarding the main dishes: for example, the guitar-string pasta dish was excellent in its conception (creative, innovative), but the execution entirely failed - it just didn't work to mix the tuna tataki and squid rings into the pasta, but eating the dish in a 'layered' manner (i.e. the tuna tataki, and squid rings first, then the pasta below) left an entirely tasteless bottom layer of pasta, which just did absolutely nothing on the palate. (I didn't even bother to eat the pasta once I had tasted it.) I think this dish really needed 'critical back-ending' - even the strongest concept (the 'front-end') can fail in execution and you need to have someone to test if it works from the 'back-end' - i.e. a diner's palate. And this dish just doesn't work at all. I think there is lots of potential to re-work something like this. (Oh, by the way, the bread basket is absolutely fabulous - perhaps the best that I've come across of the Michelin restaurants in BsAs.)

Anyway, I will be back because I really like the team and what they...

ROUX isn't just a restaurant; it's a quiet testament to the art of fine dining. From the moment you step through its doors, you're transported from the bustling city streets into an elegant, intimate haven where every detail, from the soft lighting to the refined décor, is meticulously curated.

The ambiance is sophisticated yet welcoming, perfect for a special occasion or a quiet evening of indulgence. The service is a seamless dance of attentiveness and discretion. The staff is not just knowledgeable but genuinely passionate, guiding you through the menu and the extensive wine list with a gracious warmth that makes you feel both cared for and completely at ease.

The true star, of course, is the food. Chef Martín Rebaudino's creations are a masterclass in modern Argentinian cuisine, blending classic flavors with innovative techniques. For starters, the Burrata with Roasted Tomatoes and Basil Oil is a revelation—creamy, fresh, and bursting with flavor. But the main course is where the genius truly shines. The Patagonian Lamb Rack, perfectly seared and served with a delicate red wine reduction, is so tender it practically melts in your mouth. Each bite is a complex symphony of savory notes, proving that simplicity, when executed with this level of skill, is the ultimate sophistication.

To conclude, the dessert menu offers an array of delights that are both playful and sublime. The Dulce de Leche Mousse with Passion Fruit Coulis is an exquisite finale, balancing rich sweetness with a tangy, tropical counterpoint.

In a city celebrated for its steakhouses, ROUX stands apart as a culinary landmark. It’s an experience that transcends a simple meal, leaving a lasting impression of flawless execution, inspired creativity, and pure gastronomic pleasure. ROUX is, without a doubt, a must-visit for any food lover seeking an unforgettable experience in...

The first thing that pops in this place is the staff's attention, which is outstanding. It's a luxurious neighborhood and as such, you'll have a luxurious menu.

It's saddening that they don't have non alcoholic beverages other than water and soda.

The appetizers they provide you as table's service are really good. The gazpacho is absolutely mesmerizing (it should be part of the menu), the hummus was quite good.

The king crab spring roll is wonderful, tasty, juicy and colorful, super recommended. The prawn carpaccio was good, tasty, but the plating was too messy for it to be fully appreciated.

The green risotto was amazing flavor-wise, unfortunately it had just way too many things on the plate that made it almost impossible to make it a one thing. It was also a bit overcooked. Massive bonus points for the smoked bell pepper paper was otherworldly.

The crispy sweetbreads were not so crispy, but the ravioli was really well done, flavorful and interesting.

The bottom line for all food (non desserts) is that the abuse of black truffle all over the plates just for the sake of it made little sense.

I do recommend coming here to try all dishes that do not have the truffles, as they could easily become boring.

About the desserts: the orange marinated pear was a nice looking dish, with interesting flavors, totally recommended.

The passion fruit mousse was tasty, but nothing extraordinary.

All in all, a great experience, but there are many other better choices to throw your money at in Buenos Aires.

Prices (as of December 2023) per person for a starter, an entrée and a dessert (without...