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Pablo Paternostro and León Bonasso, the chefs and co-founders of Alto Bardero, wanted to open this restaurant with the aim of recovering the essence of a neighbourhood with pinchos and the soul of an eating house. In it, they wanted to fuse their modern concept with some representative elements of Juana la Loca, such as its emblematic potato omelette with onion confit.
Alto Bardero, distributed with a bar area and a dining area, will serve its elevated reinterpretation of Mediterranean cuisine with international touches, always maintaining the traditional spirit of neighbourhood gastronomy.
Uruguayan chef León Bonasso and Argentinean chef Pablo Paternostro have developed a menu that pays tribute to some of the original classics from their successful restaurant Bardero, which will represent what La Latina means to them.
Bardero means messy, in a good way, and to be a tall bardero is to be a great messy person,’ confesses Paternostro, who was known by that nickname when he was a child. We want to return to the neighbourhood because of the affection we have for it and bring part of the spirit of Bardero here’, explains Bonasso, who arrived in La Latina in 2004 with the opening of Juana la Loca, a restaurant founded by his father and to which he has been linked for almost 20 years.
There he met Pablo Paternostro with whom he shared a kitchen for seven years and later, in 2021, they opened their first project together, Bardero. When the opportunity arose for them to return to the place where it all began, they had no hesitation in reopening it together.
Gourmet tapas bar
Alto Bardero has become an extension of Bardero, but with the aim of making the classic pinchos bar more sophisticated with creations such as truffled egg brioche with boletus cream and white sausage; scamorza cheese raviolo, duck confit and pear chutney; smoked salmon with kabayaki sauce and enoki mushrooms in tempura and dill mayonnaise; or the juicy potato omelette with onion confit.
The Japanese-style sea bass tiradito with wasabi mayonnaise, orange and soy caviar; the tempura eel taco with quail egg; or the mussels with curry cream and Sardinian frégola, designed for sharing and pairing with its extensive wine list, which has 25 references from small producers, young projects and some labels of Argentinian wines and original natural wines.
All of these dishes, which reveal the great influence of cosmopolitan and international cuisine, coexist with Asian-inspired dishes such as the Katsu-Sando of Iberian pork loin; the prawn and sriracha dumplings with sherry consommé and Joselito bacon; the fake niguiri of fresh grilled foie gras and kabayaki tongue; or the kimuchi octopus with jacket potato gnocchi.
The fun also extends to the desserts with the Pavlova of lemon pie, passion fruit and coconut foam; the pears in Pedro Ximénez with mascarpone cream, or with the creamy dark chocolate tart and an elevated reinterpretation of the classic Argentinian sweet: the volcano of dulce de leche with banana ice cream.
