Tanta Argentina By Gastón Acurio

A little disappointing that the chaff has led our at 19:30... but the rest of the meal was so well cooked that our disappointment soon disappeared. The cattle cheek was super delicate and the fish of the day was slightly fried, then boiled with lentils, full of flavors. very impressed

The food is very delicious, I like Peruvian food because they have a lot of similarities with Asian foods. I ordered a rice (Arroz Tanta) the part is big. The interior is comfortable.

Excellent option if you are looking for alternative food options. Taste was great and serving size was also good.

This could be the best place in the city if we consider the food, the atmosphere and the reasonable price about 10 to 15 USD per person. Although it is advertised as a Peruvian cusine, the menu developed over the years and now has influences from different Latinamer countries. Yes, you will find Peruvian classics like Ceviche or aji de gallina, but also Acurio 's own version of Tequeños typical in Venezuela and Huevos Gastón, which is similar to mandi 'o Cryry from paraguayan cusine. If you go with locals or children, there are also courses such as Tanta Burger or El supremón, which is the Chicken Milanesa, which will be good for every palate. The menu has a section Piqueos that you would think is like the small Spanish tapas, but it is not. Some piqueos are quite large that can be taken as the main course. For example, Huevos Gastón, Alitas Lima bróster and especially Salchipapas Perú-Alemania are quite large and an adult can only eat and jump starter and desert. The menu has a section of Pasta. That's good, but the dishes are small. If you go with pasta, you might want to make a small starter pasta desert. The Nuestra Pizarra of our Blackboard section are new out-of-Menu courses that usually stay there for about two weeks. If it's your first time in Tanta, I would recommend you try the classics first. The classics are Ceviche as starters, aji de gallina , quinoa airport , el pollo y el risotto and anticuchos de corazón last time I asked for Anticuchos they only anticuchos de pollo and not de corazón , which is not the same. If you ask for anticuchos, make sure to say anticuchos *de corazón* which are the true anticuchos. When they ask for Ceviche, they will warn you that it is sharp, but don't worry. They make this warning because Argentines are not used at all to season food. There is no single spicy food in the Argentinean cuisine. The level of spiciness of the spicy courses of Tanta is begginer. The following courses are not 'classic' because they just appeared on the 2022 menu, but are as good as I must recommend them: pollito crem de la crem , huevos gastón , pollo chicherito and sopa criolla de toda la vida . I hope they survive 2023 menu changes. If you are vegetarians, you should go for Chiffre Campestre under the soup section. Do not be fooled by the section name, both soups chupe campestre and sopa criolla de toda la vida are big and can be taken as the main course. If you avoid to this place for a date alitas lima broster . It is impossible to eat the Alitas with fork and knife, and the shape of the bowl does not help at all., so you need to use your hands, which is quite chaotic. What is different from most Argentine restaurants is that you are not served by a single waiter member. You take your order, others get the drinks, others the food. You can ask the bill or more food to any waiter. About Desserts I recommend tres leches clásico not to be confused with torta tres leches con dulce de leche, suspiro calño, superchoco and bombón sublime . Remember, the menu changes quite often as some Pizarra plates are added to the menu and other plates are removed. I tried the whole menu. The only thing I recommend to avoid is Tartar Jacky, which is basically a block of raw meat with capers. are not confused with Tartar Tanta. I don't know if it's still available, but only in case. Also I am not great fan of the Causas causa calña, causa de atún, causa de langostinos, but if it is very warm outside and you are looking for cold dishes, you can give them a shot. There is also a Montaditos section that sometimes appear on the menu and sometimes not. These are small starters.

Delicious food, great service and lovely atmosphere. Ceviche can't be beat. They told us it could be a 30 minute wait, but is was only 10 minutes. Also, we could wait at the bar which was great.