Restaurant Andō

A confident expression of chef Agustin Balbi’s personal culinary language. Born in Argentina and deeply influenced by Japanese gastronomy, Balbi creates tasting menus that fuse Spanish and Asian techniques with surprising harmony. Dishes might move from a refined matsutake mushroom soup to an arroz caldoso inspired by childhood memories, built around carabinero prawns. A meticulously curated wine pairing, overseen by acclaimed sommelier Carlito Chiu, stands among Andō’s strongest assets.