Konstantin Voronin was used to cooking Argentine shrimp or scallops on yachts, and lamb and black cod half way across the world. So there was one place he was surprised not to find these Patagonian products: Buenos Aires.

“Introducing Argentinians to Argentine products is certainly something unusual!” he told the Herald. These delicacies often go straight for export, he said.

When Voronin and his wife Kseniia Romantsova emigrated to Argentina from Russia, they set out to change that. Last year, the couple opened the Palermo Soho eatery Musgo (Nicaragua 4758), with a concept they call Patagandi — Patagonian ingredients, Asian cooking methods and sauces, and Scandinavian minimalist design.

The restaurant offers a daily dinner service with mains including Japanese-style beef filet served with tempura and ponzu — Voronin’s personal go-to — and Patagonian toothfish accompanied by chard and miso. 

Starters include scallops with wakame, and carrot and tartare with carmelized cheese and fennel. The dessert menu features a crème brûlée with cardamom and plum and a Napoleon with mousseline and redcurrant, which follows Voronin’s mother’s recipe.

Besides the Napoleon dessert, the menu has no direct ties to Russian dishes, but the influence of the cuisine influences the whole project, according to Voronin. “There is certainly a vision, if only because we were born in Russia, and the flavors our mothers and grandmothers cooked for us are with us forever.”

Musgo offers an extensive wine list, with bottles spanning from a classic Malbec Argentino 2021 from Catena Zapata to a light, flavorful Chacra la Papay sauvignon blanc from Bodega Malma.

The restaurant’s interior is intimate, with soft lighting and minimalist design. Nods to Patagonia accentuate the space, such as branches, moss chandeliers (musgo means moss in Spanish), and curved stone benches. Voronin is responsible for the design, and crafted some of these items by hand.

A large open kitchen dominates the room, and a small outside area is tucked away to the side. It seats 50 in the main dining area, and an additional 10 on the patio.

Black cod

Food has always played an important role in the couple’s relationship. Voronin cooked Romantsova black cod at their first dinner together, a dish they’ve added to the restaurant’s menu as a nod to their past. They now have a young daughter, who was born in Buenos Aires.

While they always intended to travel, the couple immigrated to Argentina in December 2022 as a result of Russia’s war in Ukraine. Voronin has been a chef for nearly 25 years, initially in Russia and later in Europe. Being able to travel with his job was important for him: he’s worked in around 35 countries, often cooking on superyachts.

He recently returned from cooking on an Antarctic expedition, and was in Dubai working for a private charter on a super yacht at the time of writing.

The couple quickly fell in love with the vibe of Buenos Aires. “The openness and friendliness of Argentinians is truly remarkable,” Voronin said. He found Argentine chefs far more communicative and amenable to forging a community than their Russian counterparts.

The restaurant hasn’t yet celebrated its first anniversary, but the pair already have their sights set on the future. They’re putting together a pop-up event in February with a well known Russian blogger and pastry chef. It will feature a menu of traditional Russian dishes with a modern twist.

They also hope to offer dinners in natural locations with local products. The concept will remain similar to Musgo’s, with a close connection to nature, and unconventional fusion of cuisines and cultures. They’re currently scouting locations and looking for possible partners.

Musgo — Nicaragua 4758
Starters around AR$15,600-17,600 (between US$14.50-US$16.50 at the official rate, or US$13.50-15.20 at the MEP rate)
Mains around AR$23,400-AR$37,700
Wines around AR$33,800-AR$123,800 per bottle
Desserts around AR$10,300

As always, prices in Argentina often change with inflation and the exchange rate.