Chefs Table Argentina


Two chefs, a unique experience!

Next Saturday, 6th July, a very special gastronomic meeting is set to take place at our restaurant. Tess de Mar. Chef Federico Stuppia of the Alvear Palace Hotel – Buenos Aires, one of the most emblematic hotels in the Argentine capital, is taking advantage of his visit to Mallorca to create a special experience based on the most exclusive of Argentine menus, together with our Chef Juan Ocampo.

United by a passion for gastronomy, and, in addition to their Argentine origins and a great professional journey  through restaurants and luxury hotels, they both consider the local product to be the key to success and have the utmost respect for it.

In their kitchen, the Tess de Mar team is going  to prepare a menu with ingredients specially brought/imported from Argentina, together with Juan Ocampo and Federico Stuppia at the helm, making  for an exceptional gastronomic evening where you’ll be able to can taste a singular menu created by 4 hands.


Cooking with Ingredients from different regions of Argentina

Federico Stuppia – Chef at the Alvear Palace Hotel – Buenos Aires

Juan M. Ocampo – Chef at Tess de Mar

Pablo Masie – Sous-Chef at Tess de Mar

Snacks to start with

Moray Fish – Brandade – ¨Huacatay¨ from the Northeast of Argentina

Goat Cheese – Kiwicha from the Andes

Breadsticks – Corns


Beef Jerky – Sweet Corn

Fresh Summer Tomato variety

Consommé – Sorbet – Basil – Cottage cheese

Cured red mullet

Potatoes from the Andes – Lime – ¨Panca¨ Pepper

Coal Grilled Deer – patagonic style

¨Cardo¨Mushroom – Morel Mushroom – Coffee Crème


Yerba Mate

Yoghourt Creme – Citrics – Granite

Balcarce Dessert

Meringue – Dulce de leche – Hazelnuts – Goat’s milk ice cream

Petit Fours

Rogelito – Nut lollipop – Nougat – Sweets

70 EUR – Including VAT

Drinks not included – Optional wine pairing based on Argentine wines 40€

Don’t miss this unique opportunity at our Mediterranean restaurant in the south of Mallorca and book your table by calling +34 871 515 345 or via eMail on