For the +35 League, a night in Buenos Aires is no longer synonymous with playing twenty-somethings. The form that combines growth Well thought out cuisine, serious cocktails and an elegant sound: You have a relaxing dinner, you talk, and when the light goes out, you open up the dance floor without any fuss. It’s the return of the table + stadium plan, with specially designed environments and a focus on having fun rather than crowds.
The key is the whole experience: delicious, light menus so you don’t miss the tunes, bars that alternate between classics and auteurs, and DJs that ignite nostalgia with songs from the ’90s and ’00s. Depending on the day, some spaces are in restaurant mode only and others open tables at midnight for dancing; Lineups are advertised through networks and the practical narrative adds reservations, good service and even valet parking in certain cases.
In the 1990s, North Coast The full plan offered: gastronomy and bowling. Those were the days of walking Korean-style after going dancing, but as the new century entered, the restaurants and carts began to disappear, leaving only a few electronic music-oriented records and a very small audience. That was until its opening at the end of last year Coast 7070 (7070 Via Costanera Rafael Obligado, Palermo) Those over 40 felt that the river breeze offered them some of the magic of another era.
The interface winks at Moroccan architecture Contemporary and attracts the attention of passers-by. This is just the beginning. Inside, the stunning scale, A A cube of lights — created by renowned architect and interior designer Sergio Lacroix — serves as the focal point. It is suspended from the first floor above the central bar, visible from all angles of the room, and creates a hypnotic effect throughout the night thanks to an animation that varies, second by second, in colour, rhythm and intensity.
At the gastronomic level, there are two masters in this field: Ines de los Santosin cocktails, and Pedro Bargueroin fires, both of whom are also the creators of this project. The cuisine is inspired by the proximity of the river and you can see that not only is it the work of talented hands, it is also well thought out, offering dishes that will please everyone without leaving a feeling of heaviness that gets in the way of dancing.
To start, we recommend two large dishes: the raw fish – which comes with a fresh lemon, coconut and ginger sauce – and the potato omelette – luscious, always luscious – with a bed of prawn carpaccio. Among the highlights is the creamy rice paella that comes alive and leaves everyone happy. This proposal can be enjoyed on the ground floor or in the living room on the first floor, which also has a separate entrance.
On Wednesdays and Sundays, the plan is limited to gastronomy, while dancing also takes place from Thursday to Saturday. The lineup for each date is announced online.
With two locations in Buenos Aires and one in Miami, it’s clear that no matter where you are, Presidente Bar is always wielding a lethal weapon: eat well, drink amazingly, and dance to a track that delivers hit after hit so the night doesn’t falter.
The first president was inaugurated in 2017, in a small elegant hotel in Recoleta (Pdte. Manuel Quintana 188) which was able to accommodate teenager Adolfo Bioy Casares and his family.
The building’s improvement preserved architectural details, such as paneling and moldings, and added others, such as placing crystal lamps above the beam.
Shortly after opening, the Buenos Aires night fell at the foot of this place led by Ceba García, the bartender and host, and six years later, in 2023, they opened a second location in the San Isidro Hippodrome (Márquez Street and Fleming Street).
In the northern region they gained space and comfort. More meters spread over two floors, a small balcony overlooking the race track, and a desirable service: valet parking.
The variety on the menu is wide and every dish is well executed. There are more refined suggestions, such as a hamburger or Milanese steak with linguine, and even sushi, ceviche and octopus, for those who prefer fresh and light options.
Classic cocktails coexist with signature cocktails and create a third category, that of house classics. Creations like the Tangerine Gimlet—a remake using cordial mandarin instead of lemon—and the Patagonia Fix—vodka, lemon juice, elderflower, mint, and raspberry—are already on-brand.
At midnight, a gesture signals the ritual: the tables are moved and the party begins. The resident DJs ensure that the beats control the drums so that not dancing becomes almost impossible.
Most of Costanera’s restaurants are located in front of the river. Maru (Costanera Rafael Obligado Street 6553, Palermo), on the other hand, is located at its feet, marking its first major difference with other proposals in the area.
The night begins in two gestures: leaving the keys in the parking lot and crossing the pergola surrounded by greenery leading to the restaurant entrance.
The room is characterized by its spaciousness, the appreciation of the fair separation between the tables, and the play of opposites in which the solidity of concrete contrasts with the warmth of wood.
Comfortable chairs and tables, a stunning open kitchen and a hidden bar define a sophisticated and understated industrial aesthetic.
Maro does not rely on its distinct surroundings or the precise aesthetics of the site, the cuisine has as much or more weight to it, hence the full name of the restaurant is Maro x Chef Solnicki, in reference to Alan Solnicki, the architect behind the fires and the proposal.
The menu is organized into plates of varying sizes, the smaller the size, the greater the Nikkei influence: salted salmon tiradito with truffle ponzu sauce, trout tartare and ceviche, among other Japanese-Peruvian fusions. The Mediterranean comes with octopus cooked to just the right point and topped with some crunchy potato chips.
When it comes to key elements, Josper takes the lead; Chicken, fish and meat come out of this oven, prized for intensifying flavors and achieving the perfect texture.
Accompaniments are ordered separately, the truffle fries are addictive, and there is also a good presence of vegetables.
The wine list is very short, although it covers most tastes and is very competitively priced. They also have classic and signature cocktails.
There is no dancing at Maru, just a door separating him from Archie, which serves as the place’s disco. Since they opened four months ago, at the moment they are only open on some nights, they announce the dates on their Instagram profile (@archiclub.ba).
Of course, after 35, you can only survive the night if the sun shines a lot, and Maro also opens at noon on weekends.
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