Elena - Four Seasons
Argentina
Elena occupies two storeys at Four Seasons Hotel Buenos Aires, with a dining room inspired by the historic houses of San Telmo. Dry-aged meat, brasserie cooking and charcuterie define the kitchen, supported by a wine list focused on Argentina’s regions. Cuts include a dry-aged T-bone and a bone-in Angus ribeye aged for 45 days. The charcuterie plate combines bresaola and cured duck breast with Camembert and aged cheddar. Other signatures range from milanesa with mustard, truffle potatoes and fried egg to lamb with lemon, ricotta and curry, giving the menu more breadth than grilled beef alone.