Set in a stunning 1927 mansion by renowned architect Alejandro Christophersen, Casa Cavia opened 10 years ago under the creative direction of Guadalupe García Mosqueda, who has carefully curated an immersive restaurant experience that now offers a new option: a seasonal lunch menu using produce from its own orchard.  

As the Southern Hemisphere’s autumn arrives and seasonal vegetables like Brussels sprouts, green beans, broccoli and cauliflower make an appearance, executive chef Julieta Caruso has developed a series of dishes based on fresh produce and precise cooking techniques to enhance their flavors. 

Available Monday to Friday from 12 to 4 p.m., the new menu is organized into appetizers, main courses, and desserts. The flavor tour begins with choices like the creamy chickpea soup with roasted vegetables. It is served with roasted garlic and a touch of last year’s preserved lemons. Taking advantage of the summer harvest, this season will feature fried eggplants (lightly coated in rice flour), radishes — which add freshness, spiciness, and crunch — and garden leaves such as sorrel, arugula, and shiso, enhanced with a miso vinaigrette.

Casa Cavia’s main courses include homemade pasta with cabbage and a pesto made with freshly-picked herbs and a pork steak with bean puree, apple, and garden chimichurri. The recipe highlights seasonal beans in a creamy texture while shedding light on the apples, which are also beginning their season.

The dessert suggestion is a sambayon ice cream with preserved cherries from last summer, saved for just the right moment, a common practice in Casa Cavia’s kitchen to connect seasons and provide continuity to specific flavors. 

A wine selection curated by Delvis Huck, the house’s head sommelier, combines with the menu, together with the precise cocktails made by Flavia Arroyo, head bartender and a true expert in liquid alchemy. Casa Cavia also offers a two- or three-course menu, including drinks.

After lunch: charming afternoons, artful nights

Casa Cavia’s afternoons feature Colombian specialty coffees and carefully selected Tealosophy infusions, including the house blend — with ginger, chamomile, lemongrass, and clementines — as well as varieties such as Calm, Cornelia Mood, and Indian Market. Delicate pastries are an ideal partner: lemon sablée, quince and almond tart, pistachio cookie, and scones with cream cheese and jam. The special “Tea for Two” menu includes sparkling wine.

From 4 to 8 p.m., the new Aperitif O’Clock features a series of drinks that highlight the citrus and bitter flavors characteristic of the aperitif ritual: from a refreshing Negroni Sbagliato to a balanced Mi-To, as well as classics like the Gimlet and the Tom Collins. They pair well with small bites such as crispy vegetables with the house green curry, bruschetta with seasonal produce, marinated olives, cheese and cured meat boards, and chipá with tomato chutney, among others.

On Saturdays and Sundays from 12 to 4 p.m., a brunch option offers a tailored menu combining signature pastries, reinterpreted classics, and a carefully-chosen selection of infusions.

Casa Cavia

Cavia 2985, Palermo. Buenos Aires.
Hours: Tuesdays to Saturdays, 10 a.m. to midnight; Sundays and Mondays, 10 a.m. to 7 p.m.