With nearly 15 years on the Buenos Aires circuit, La Pescadorita restaurant combines tradition, technique and freshness. Each dish in this classic Palermo eatery is a journey through the flavors of the Atlantic Ocean.

The restaurant is the result of the vision of Sebastián Valles and the talent of chef David Ribulgo, it offers an exclusive environment for patrons to enjoy a relaxed lunch or a quality dinner.

Valles started with a solid track record at Azul Profundo, one of the first sushi restaurants in Buenos Aires. Just when he was planning to move abroad, he was offered a Buenos Aires space to set up a parrilla — La Dorita. He eventually opened La Pescadorita: a tribute to his love of ocean produce with a local, genuine touch. 

Under Ribulgo’s direction, La Pescadorita marries local fish with dishes that balance tradition and modernity. You can see this as soon as the appetizers arrive: shrimp ceviche with Patagonian trout, Spanish octopus tiradito with pepper emulsion, and warm trout flambéed with Nikkei sauce are just a few examples of the marine flavors on the menu. The garlic shrimp and baby squid with Italian ratatouille deserve a special mention.

The main courses feature combinations such as fresh fish with sweet potato gnocchi and lemongrass cream, pink salmon with white polenta and vegetable ragout, and the seafood grill. Of course, the menu wouldn’t be complete without a paella.

Desserts and signature cocktails make up the final touch. Highlights include the Carmen Sour with cardamom gin and the now trademark tiramisu, which is prepared right at your table.

Expect colors reminiscent of the seabed, string lights, mosaic murals of mermaids, and Fernando Pugliese’s “Sireno” sculpture as the host at the entrance. The outdoor tables, with white tablecloths and floral centerpieces, create an elegant yet intimate seaside resort ambiance.

La Pescadorita
Humboldt 1905, Palermo.
Instagram: @lapescadorita