Medium
Indulge in succulent pork tenderloin marinated in a flavorful blend of kōji, served with creamy nduja sauce, aromatic ajoblanco, and pickled grapes for a tantalizing gastronomic experience.
At a very young age, Tomás Treschanski left Argentina to train at Le Cordon Bleu and gain culinary experience in some of Europe’s most storied kitchens, including those of Azurmendi (Spain), Frantzén (Sweden) and 108 (Denmark). He later returned to Buenos Aires and opened Trescha, which recently earned one of the first Michelin stars ever awarded in Argentina. The restaurant’s experimental laboratory —known as the test kitchen— gives free rein to the chef’s creativity and experimentation.
