Overview

• Proyecto Pescado prevailed over Margot (Santa Fe) and Hambriento Cocina (Rosario) in the Aug. 27 final at the Four Seasons Buenos Aires.
• The winning plate, “Mar y tierra. Invierno en Chapadmalal,” centered on winter besugo over a smoked base and was paired with Baron B Extra Brut.
• The jury was led by Mirazur’s Mauro Colagreco alongside Pablo Rivero, Daniela Soto-Innes and Gonzalo Aramburu.
• The prize package includes a gold-plated cork crafted by Juan Carlos Pallarols, a one-week internship at Mirazur in France and ARS 3,000,000, while the other finalists received ARS 1,500,000.
• The team operates Faro Norte and El Chiringo, fishes by kayak or boat, and applies whole-fish use, fermentation and local produce to promote responsible seafood consumption.