At Andō, chef Agustin Balbi continues to fashion his self-described “innovative cuisine that defies labels and genres”, which draws on his Argentine, Spanish and Italian roots alongside the techniques he learned during years spent working in Japan.
The caldoso rice is a trademark – a recurring dish that adjusts with the seasons, typically incorporating local produce and outside influences while always striking a balance between richness and lightness. Diners choose from tasting menus that include vegetarian options, served in a calming, minimalist setting with consistent, unobtrusive service.

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