Porteño is the word in Spanish used for the locals of Buenos Aires. Restaurant Tomo 1 calls its cuisine porteña gourmet and likes it to be as its city, influenced by many different styles combined in unique ways. The cooking style of Tomo 1 lies in its combinations of traditions and in the way these traditions have been adapted over time.
The story of Tomo 1 spans more than 40 years back and started with Ada Concaro in 1971, when she came back to Buenos Aires after some time in Patagonia to start selling cakes together with her sister Ebe. They became successful almost immediately and soon found themselves running their first restaurant. Both sisters were self-taught and Tomo 1 became a success. Ebe moved to the United States in the mid seventies and started a restaurant in Washington DC, but she joined forces with her older sister again in Buenos Aires in the eighties where they worked together all the way until Ada died in late 2010. The Concaro sisters are considered among the most important Argentinean culinary influences and have won numerous awards as well as being on several television shows.
Ada Concaro’s youngest son, Federico Fialayre, was soon noticed for his culinary talents and skills and he is today the Chef Patron of Tomo 1. Fialayre has worked both in the dining room and in the kitchen during his career. He has an extensive interest in wines, with one book about Argentinean wines published and an additional career as a food and wine writer as well.
The Concaro family is famous in Argentina and Chef Patron Federico Fialayre does a great job in keeping on his family’s legacy as well as constantly developing the cuisine and creating new recipes. Meat is like a religion in Argentina and Tomo 1’s cuisine offers no exception from that. Although, the cuisine is more refined and sophisticated compared to the traditional parrilla restaurants and the restaurant can compete on any international top level. Meat dishes like the “Pork bladebone with Andean potatoes in their jacket chutney of mango and other fruits” or the “Lamb gigot filets with Swiss chard au gratin and Polenta soufflé” will make your taste buds very happy, but there is something for everyone (even vegetarians) and in addition a daily changed specials of the day menu as well.
Federico Fialayre and his team execute a great job and no one will have to leave Restaurant Tomo 1 disappointed. The Chef carries on his mother’s and aunt’s legacy with flying colours and the restaurant will probably keep on going as one of the most essential reservations in Argentina for many years to come.
Written by Andy
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