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Buenos Aires

Diego Felix
Dinner in a Chef’s House

Unlike many underground restaurateurs, Diego Felix is a professional chef, but he says his aim isn’t to create “the best thing you’ve ever tasted, but things you’ve never tasted before.” At the home he shares with his girlfriend in the Chacarita district, Felix serves pescetarian dinners that draw on indigenous South American herbs and produce rarely used in Eurocentric Argentine cooking. “We’re trying to find unique flavors that are organic and sustainable,” he explains. He cites his time in the kitchen at the vegan restaurant Millennium in San Francisco and chef Alice Waters as inspirations for creating a distinctly local cuisine.

Three nights a week Felix welcomes 12 people for a five-course meal. His vegetable-rich dishes, such as grilled oyster mushrooms in a Bolivian lemon-and-burrito (an indigenous herb, not to be confused with the Mexican wrap) sauce, might be considered a tonic in this steak-crazed capital city. But it’s not just Felix’s guests who benefit: “I really enjoy the freedom of cooking in my house,” he explains. “Sometimes people even help me in the kitchen.”

The Lowdown: $32; Thurs–Sat; 5 courses with a welcome drink; bring your own wine or choose from Felix’s selection for an extra fee; diegofelix.com

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