The kitchen of Casa Cavia, directed by Julieta Caruso, claims a cooking style that appears simple but profound in its execution, where dialogue with the local product is basic, understanding that a good restaurant would not be possible without the best product. A cuisine always faithful to the local. Simple flavors amplified, complex flavors and surprises. Each ingredient with its special treatment, everything is thought out, nothing is left to chance.
Experimentation is a path, and where there is no stillness, there is depth. The products chosen for the menu are linked to the universe that contains them, the season of the year, the producer that makes them, the team that receives them. Craft processes, preparations and stories.