Review: Trescha

Tomás Treschanski took a gamble when he opened Trescha in March 2023, with just one other fine-dining restaurant in Buenos Aires for company. But now that he has a Michelin star under his belt—and the bonus track of the Young Chef prize—it was a risk worth taking. After honing his culinary skills at 108 (Copenhagen), Frantzén (Stockholm), and Azurmendi (just outside of Bilbao), 25-year-old young gun Treschanski was sufficiently versed to create an experimental 14-course tasting menu on returning home to Argentina. Cooking up architecturally captivating dishes, he breathes new life into world flavors: Think chawanmushi with aged bacon dashi and uni with its garum, paired with a 1999 Gewürztraminer—one of 740 gems from the chef’s treasured cellar. With just 10 seats up for grabs at the curved kitchen counter, Trescha has fast become the reservation to bag in Buenos Aires.