Roux

Excellent food and excellent service. We had dinner on our second night in BA and we weren’t disappointed. It was a nice start to our vacation. The pasta was delicious and the dulce de leche dessert was divine. This is a special place, don’t miss out.

Best meal in Buenos Aires, don’t know nearly all the places but this one has to be in the top tier of Buenos Aires fine dining. Had the crab ravioli and UNBELIEVABLE suckling pig, soooo tender melt in your mouth, perfectly caramelized. Must go!!!

Excelente restaurant! Los comida es exquisita. Mucha dedicación y amor en cada plato. La calidad es muy buena!

Delicious!!! Got the octopus carpaccio and the pink trout. Everything was very flavorful and delicious. This was definitely not a cheap restaurant, on the pricier side, but had great reviews and we wanted to try. Definitely did not disappoint!!!

What a gem in Recaleto! The bread is delicious and I couldn’t stop eating it! The octopus carpaccio was delicious and so was the Patagonian fish and spy crab ravioli we ordered! So happy this was our last meal in Buenos Aries! If you’re tired of all the steak go to this place!

Excelente atencion, increible comida, se nota dedicacion en cada plato, el lugar es pequeño y elegante

Sin dudas este es uno de mis favoritos de la noche porteña. Estoy enamorada de Martín Rebaudino y su comida desde hace bastante, y cuando abrió Roux fui una de las primeras noches.
Voy siempre que puedo, porque vale la pena mimarse con algo tan delicado. Todo lo que sale de esa cocina tiene un balance perfecto de sabores, de arte, de intuición… Juega con los instintos más básicos del ser humano (comer y pasarla bien) en un festín que solo va a dejarte con ganas de repetir la experiencia. No es un restaurante porno pero califica como PornFood.
El lugar es chico, pero la atención es increíble. La carta de vinos es tranquila, pero tenés todas las opciones que necesitás. La panera es perfecta, al igual que todo lo demás.
Creo que probé todo lo que está en la carta, y todo me vuelve loca, pero mi plato favorito: la trucha, con un cremoso de dulce de leche de poste.
Si bien los precios son altos, no son excesivos para lo que ofrecen: vayan y prueben!
Dato: reserven con un par de días de anticipación.
Dato 2: los domingos no abre.

Fuimos a comer un sábado. La comida estuvo buena y la atención esmerada. El salmon rojo podría haber estado mejor. El pato con polenta también estaba bueno pero tenía demasiados vegetales adicionales que confunden el sabor. Todo tiene pétalos de flores.

THIS PLACE! This is the place you come to if you want to ruin every other dining experience in BA. This is the place that leaves you breathless and amazed that food can taste this good in BA. This place raises the bar. This place tastes like an orgasmic out of body experience. THIS PLACE

Fuimos 4 y probamos bastante: dos entradas, cuatro platos y tres postres. Todo impecable y lleno de sabor y con la opción de volver y probar todos algo distinto y saber que va a ser igual de genial.
Los high: la tarta de alcauciles y jamón serrano, la trucha patagónica, el cochinillo y el cremoso de dulce de dulce de leche. Y oh cómo olvidarme de esa panera bien calentita
Si tengo que nombrar algo malo es el espacio reducido y la poca movilidad que tienen los mozos entre las mesas tan cerca una de otra, pero no llega a ser incómodo y la calidad de la cocina tapa esas pequeñas cosas.
Si pagás con efectivo te hacen un 10% de descuento. Reserven con anticipación!!!

Excelentes pescados. Muy buena la atención.
Es mejor reservar porque esta siempre lleno!

Probamos bastantes platos.
Las entradas tentaban mas que los principales.
De entradas pedimos ceviche, callos con salsa de tomates, unas croquetas españolas y un huevo con chipirones. Todo muy bien.
De los platos principales comimos un cochinillo (para mi lo mejor), ciervo y el atún rojo. La carta tiene varias opciones de risotos que parece son muy buenos.
De postre probamos dos, uno de chocolate, y otro una especie de flan. Ricos pero nada súper especial.
El ambiente bien, eso si, es chico. A nosotros nos mandaron a la cava.
Es cocina de autor así que obviamente es caro.

Oviedo, es uno de mis sitios favoritos en Bs As, desde hace años, Me comentaron que su principal chef, habia comenzado su propio emprendimiento. A punto de cumplir un año, el proximo 28/​5, he cenado ayer en su restaurante ROUX.
una muy coqueta esquina en plena recoleta, todos los detalles cuidados, como corresponden a un establecimiento con ambicion de estar entre los mejores.
hemos tomado tres platos, una ensalada de cous cous y mariscos, excelente, un souquet de callos de vieyras, soso y un atun rojo, todo con una presentacion impecable
repetire, esperaba un poco mas de sorpresa, me ha resultado muy correcto pero demasiada clasica la cocina.
todo el personal muy atentos en todo momento

This is a very good restaurant and although it is not so traditional it has a very renowned chef from Buenos Aires. I believe he used to be the chef at a traditional restaurant in BA but then now he’s been flying solo, which is great for the ones who appreciate good cuisine. Their wine menu is not very large but they have great wines on it. The food is delicious and each dish is a masterpiece. I had the impression the chef has this special care on the creation of each dish and he really made us feel special. The desserts are exotic and delicious. I’ll download the pictures after since they’re in a different gadget.

Bistro muy bien presentado, y lookeado, una carta muy interesante, y platos muy logrados, pero es demasiado chico el lugar, y el servicio (con casi un mozo por 2 mesas) pasa «literalmente» por encima de los comensales: pierde muchos puntos la experiencia por este tema y te cuestionas si vale la pena (es muy incomodo). No invita a repetir …

Highly recommended! We spent a week in Buenos Aires and our favorite meal was at this restaurant. The chef employs a refined, modern approach. By International standards it’s a great bargain. Many other meals were had at this price point with disappointing results. Staff if friendly and helpful in accommodating our very limited Spanish. Many local and imported products, with really a very wide selection of fish and game. I had local duck and my dining companion had a local white fish. Both were excellent. It’s the same menu for lunch or dinner, and either is highly recommended.

Great food, excellent Cochinillo (suckling pig), my wife had excellent trout
Nice and friendly enviroment

Like the previous review, my experience at Roux was beyond anything I have experienced in BA. I dined there back in October with a group of 8. Even though the space is small, we fit in without being imposing on other guests. The menu was well though out, and the chef/​owner has a great pedigree with experienced gained from Oviedo among other places. All dishes were delicious and the presentations were excellent. The service was spot on by both the waiter and sommelier. The wine list goes beyond most of the usual suspects, although we opted to being two bottles of Burg. Corkage was reasonable.
Visiting Roux along with a few other places like Nola, Chochan and Fukuro get me believing that BA has some potential in terms of developing a restaurant scene outside of the mediocre and dull offerings that are so synonymous with this City.
I look forward to updating this review following my second visit which follows shortly.

I believe that this may be the first review for Roux on Unilocal.I rate it 5 stars, not because I know the owner, the chef, or have any affiliation whatsoever. My review and rating is based purely on our dinner there this past Saturday night with another couple. I made a reservation two days in advance.
Ambiance: The restaurant, located on a corner, is somewhat small, but elegantly designed and executed. Surprisingly, unlike many upscale restaurants, that rely on dark woods and colors, the lighting and colors are high key, giving a cheerful atmosphere. Everything is first class. From the utensils to the decorating, everything is tastefully exquisite.
Service: Our server was Juan. His manner and training are exactly what one expects in an upscale restaurant. Polite, correct, friendly, attentive, knowledgeable. He ranks among the best we’ve had.
Food: Within minutes of being seated, we were presented with a couple of complimentary appetizers. The chef here has a penchant for assembling visually spectacular courses that include various teeny weeny bits of this and that. I have not idea what these little bit were, but the tastes and textures were delightful. On of the appetizers was a gazpacho, sprinkled with these unidentifiable little bits. Something crunchy, something salty, something sweet. I wish knew what they were, but I don’t mind a little mystery.
C and I ordered a tenderloin of llama appetizer, which they thoughtfully split. It was heavenly. C ordered Patagonian trout with fried saffron and I ordered pork ribs with truffled potato gnocchi Both beautifully prepared and presented. Of course, the flavors were wonderful. I don’t recall what our friends ordered, but they too gave everything the highest compliments.
For desert, C and I shared kinotos (quince) in syrup with brie and kadaif with vanilla ice cream. Simply divine and topped with a paper thin candied orange slice. Beyond pretty.
Sadly, I didn’t make note of the two bottle of wine that we ordered, but I can report that they have an extensive wine list with wines at every price point. My recollection was that our wines were about $ 160 (pesos).
We will be back.