Rapid summary: Beyond regular letter 3 Soles organizes special evenings with guest chefs, where the copyright cuisine becomes a complete narrative experience.
There’s two ways to have good food at a restaurant. One’s to ask from the old letter, with the certainty of knowing exactly what’s gonna get to the table. The other is to get put through an experience thought for that tiptiary night, where the chef propose something that doesn’t repeat itself the same next time. 3 Soles does both, and the second one turns an anything dinner into an evening that looks back.
What are the guest chefs
They are an individual gastronomic experience, different from regular carta available every day, where the restaurant’s kitchen team works with guest chefs to propose a special menu. Unlike a new plate that simply adds to the letter, an evening of this kind is built about a complete concept: a narrative, a selection of punctual ingredients and, most of all, a pairing thought out specifically for that occasion.
Why inviting chefs changes the experience
A different perspective about an ingredient
Each chef brings his own way of working an ingredient, even an ingredient as well known as maize or hyddddddddddddddddddddddddddddddddddddddddddddddddddddddddddddddddddddddddddddddddddddddddddddddddddddddddddddddddddddddddddddddddddddddddddddddddddddddddddddddddddddddddddddddddddddddddddddddddddddddddddddddddddddddddddddddddddddddddddd@@ When two or more kitchens cross at the same table as have been at “The gods of fire and the sun”with guest chefs Diego Bareras and Milena Castro bringing each his or her own vision to a time from the menu, the result isn’t just to add recipes but to find meeting points among traditions that normally do not share cuisine.
Ingredients that aren’t always in the regular letter
The guest chefs have been an occasion to have rare native ingredients, such as ibias, cube and black potatoes, that do not always warrant a place that’s been set up in the daily letter but that do have meaning within a menu thought as a unique experience.
A narrative after each plate
Unlike an an an an an-la-carte menu, where each plate operates independently, an evening of this type usually built around a complete story: a myth of origin, a specific region or a concept that connects all times with each other. That structure makes dinner something closer to a narrative than a simple succession of plates.
What kind of events organize 3 Soles
Besides guest chefs tasting menus, the restaurant has been organizing other kind of experiences outside the regular letter, as creative workshops with gastronomic componentand they have an activity with their restaurant cuisine. That type of proposal confirms that special evenings are not limited to a single format: they can be a dinner of several times, a workshop, or a combination of both.
How to get to know about the next evening
That type of experience was often organized half a year, so there was a confirmed date with high advance. The most direct way to avoid missing the next edition is to consult with the restaurant or to follow its social networks, where these events are usually announced rather than on any other channel.
To whom does this kind of experience work?
The guest chefs have been best served by those who have been with the regular letter and are looking for something different, and by those who have been wanting to have a special occasion with something that isn’t repeated every day and by curious people who have been enjoying trying out ingredients and combinations that do not appear in a conventional menu. Instead, it’s the kind of plan for whoever looks for something quick or predictable: by design, every evening’s different from that before.
What’s after an evening of this kind?
To prepare an experience with guest chefs requires more planning than a new plate on the letter. We have to coordinate agendas between kitchens that normally do not work together, define a narrative that has a meaning from beginning to end, and get ingredients that sometimes aren’t part of the regular restaurant provider. That earlier work explain why this type of event isn’t organized with the same frequency as a regular card change and why every issue usually feels as a genuine effort to create something different, and not as a mere variation of what already exists.
For the kitchen team at home, working with a guest chef also means an exercise different from that of day to day: we have to give up some of the leading role, adapt processes and find common language between two forms of cooking that do not always match. That exchange is, to a great extent, what gives these evenings a taste that doesn’t even repeat itself at the same restaurant.
If you have little time, ask for this.
While the next evening with guest chefs is confirmed, the regular letter has plates with that same spirit of autograph:
- Jawk ($43,700) as a fresh entrance.
- Bondiola in cruba sauce ($51,800), an author plate designed for special occasions.
- Author’s cocktail 2×1 from the letter, to accompany food.
- Fitted with a deconstructed The place’s been closed with dessert.
Are guest chefs available every day?
No, these are often biannual experiences that are not part of regular daily letter.
How do I get to know about the next evening?
The most direct thing to do is to consult with the restaurant or to follow its social networks, where these events are announced.
What kind of events have 3 Soles been organized and have been tasting menus?
The restaurant has also been organizing creative workshops with a gastronomic component, as with painting sessions combined with the house’s cuisine.
Do the evenings include pairing?
They usually put them in. The guest chefs have been tipped with a cocktail or wine glass designed for every time.
Is it worth going without knowing the regular letter from the restaurant earlier?
Yes, while knowing first regular letter helps better understand the contrast between daily cuisine and what propose a special evening.
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