Casa Cavia’s garden is a place of connection, creativity, and cultivated respect for seasonality and original flavors.

Established in 2019, it spans a 700-square meter space in the Saavedra neighborhood of Buenos Aires. It supplies fresh produce and herbs to Casa Cavia as well as Asadero and Orno, other restaurants in the Mezcla Group.

Overseen by agronomists Marcela Harriss and Christian Krizaj, the garden stands out for its commitment to cultivating unique crops - such as cucamelon - and a focus on experimentation rather than mass production.

Interdisciplinary teams collaborate every season to determine what will be planted. Crops are harvested twice weekly, delivering unmatched freshness directly to the kitchen.

This approach results in ingredients with exceptional flavor and embodies the philosophy of respect for Mother Nature’s rhythms. Designed with principles like the golden ratio and incorporating elements from organic and agroecological systems, the garden comprises elevated beds, semicircular plots for optimal sun exposure, and abundant citrus trees.

A compost system further supports a sustainable approach by minimizing external outputs and promoting the reutilization of energy.

The garden also serves as a wellness hub for the Mezcla team, hosting yoga, mindfulness, and organic agriculture workshops, promoting synergy between creativity and wellness.