El Diamante

Frommer's Review

"When we think of a diamond, we think it is small and perfect," Fernando Trocca, owner and chef of El Diamante, told me about his latest restaurant that opened in 2005. Trocca was already famous for his television cooking shows in Argentina and for his much larger restaurant, Sucre, which is a fixture on the Buenos Aires dining scene. With El Diamante, Trocca wanted something intimate. The restaurant has only 60 always-full seats, including an open-air roof terrace. Trocca says the restaurant, "feels more like the rest of Latin America," than something Argentine. Catholic saints in niches between Art Deco window panels original to the building do give it that sense. The food is a mélange of Latin America and the European influence of various immigrants. One main dish, Peshuga de Pollo, combines chicken with pumpkin, zucchinis, lemons, and olives -- a mix of cultures and flavors. Risottos and tapas are among the specialties, and a blood sausage and pear tapa makes a daring sweet-and-savory combination. The unusual preparations show up in dessert too, like a ginger-fruit ceviche.

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