The Baqueano located in the neighborhood of San Telmo in Buenos Aires, is the first and only restaurant in Argentina oriented 100% to the native and alternative meats of our country, they develop autochthonous and contemporary cuisine ...

The concept of this restaurant was born with the aim of returning to the roots of local cuisine, under the command of its chef Fernando Pablo Rivarola.

El Baqueano offers a 7-step tasting menu that is updated every week according to the seasonality of certain products. Its specialty is Argentina's alternative meats: chinchilla, ñandu, lamb, llama, river lobster, pheasant, partridge, quail, rabbit, hare, pork, wild boar, fresh Atlantic and river fish, seafood, and other products such as papines Andean, edible flowers, mushrooms, regional cheeses and sweets, field sausages, regional wines and many others.

In 2010, El Baqueano won the award for Best Argentine Cuisine Restaurant for Gastronomic Trends.