Elena at Four Seasons Hotel Buenos Aires Refreshes Its Menu: Evolution Rooted in Tradition, New Additions, and a Unique Culinary Journey

Elena at Four Seasons Hotel Buenos Aires, recognized by the Michelin Guide, unveils new additions to its menu. A proposal that, true to the philosophy that has established it as a benchmark of regional fine dining, moves the restaurant forward without losing its identity.

Behind every decision is Juan Gaffuri, Executive Chef and Director of Food & Beverage at the hotel, who over the course of 14 years has charted a singular path: that of a Buenos Aires cuisine rooted in European traditions — primarily Italian and Spanish— with a strong emphasis on meats and deeply recognizable flavours. "For a business to be successful, it has to evolve, but it needs clear foundations. The concept should evolve while always remaining true to itself," says the chef.

A New Era for Meats

The most profound evolution in this new menu is expressed through its meat offering. Whereas 14 years ago Elena began working with younger, grain-fed animals of lower weight, the restaurant today marks a deliberate return to larger, older animals — grass-fed Holstein cattle weighing between 700 and 800 kg and Angus cattle of up to 1,000 kg — in pursuit of what Gaffuri describes as "recapturing the true flavor of beef." The steaks (from grain-fed animals) are dry-aged for 45 days in the restaurant's own aging chamber, with rigorous bromatological lab testing, a standard that exceeds even those of the meat industry. The menu features specialty cuts, among which dry-aged Wagyu stands out — a technique offered exclusively by the restaurant in the market.

Alongside the meats, the new menu adds duck, a noble protein, and the Milanesa made from dry-aged ribeye, a nod to Buenos Aires tradition that elevates a popular classic to the realm of fine dining.

Returning Favourites

Among the returning dishes, octopus holds a special place. Prepared Galician-style, with a distinct Spanish influence, it is for Gaffuri the most personal dish on the menu: a direct evocation of his childhood, when at age six his grandmother would take him to a neighbourhood bodegón where the waiter would bring him octopus without his even asking. That flavour, that memory, has now found its place at Elena.

El Recorrido and a New Dining Dynamic

One of the most significant additions is the introduction of El Recorrido (The Journey), an entirely new experience at Elena designed for smaller tables, even parties of two, allowing guests to explore a variety of dishes in smaller portions, with a varied dynamic. El Recorrido includes an exclusive off-menu addition: the Balcarce dessert, framing the experience from start to finish.

In that same spirit, dishes that were previously served for sharing now come in individual portions, inviting each diner to explore more of the menu with every visit.

Menú Balance: Wellness in Every Dish

Elena also reinforces its commitment to inclusive dining through the Menú Balance, a selection of recipes curated by nutritionists that ensures options for different dietary needs: vegetarian dishes, gluten-free options, and high-nutritional-value proposals.

Elena's new menu is available for lunch and dinner starting in July. For reservations and information, please visit the Four Seasons Hotel Buenos Aires website.