Trescha
“One star at a ten seat counter: ARS 320,000 buys sixteen courses of pure technique. Book Woki for solo dining.”
About Trescha
Tomás Treschanski opened Trescha in 2023 in his mid twenties, after training at Le Cordon Bleu in London and staging through Azurmendi, Frantzén and Copenhagen's 108, and built the most concentrated restaurant in Argentina: a cedar counter for about ten guests inside a remodelled Villa Crespo house at Murillo 725. When the Michelin Guide reached Buenos Aires in late 2024 it gave him a star and its Young Chef Award in the same evening, and the 2026 selection has kept the star in place.
The format is two menus: a nine course short tasting at ARS 230,000, served early Wednesday to Friday, and the full sixteen course menu at ARS 320,000, served late and on Saturdays. Four pairing tiers run from ARS 67,000 for a non alcoholic route of ferments and infusions, each drink created for its dish, up to ARS 350,000 for the cellar's Cava tier, drawn from more than 650 labels. In 2025 Michelin named the sommelier team, Elena Cabrera and Leonel Castro Ortiz, the best in the guide.
The cooking is European technique on Argentine produce, wild game, river fish and vegetables, executed by a brigade famously large for a room this small, every plate finished within the guests' sightline. Booking runs through Woki on the restaurant's site, and with roughly twenty covers a night across two seatings the calendar rewards planning weeks ahead. It is the most expensive tasting in Buenos Aires and still undercuts the European counters it resembles by half.
The Room
A single cedarwood counter of about ten seats facing the open kitchen, inside a converted house with a whisky bar and glass fronted terrace attached. The chefs plate centimetres away and narrate sparingly. Low light, a quiet soundtrack, Villa Crespo cool: dress smart, skip the jacket if you like.
Why book it, occasion by occasion
Not every star fits every plan. These are the plans Trescha was built to carry.
For the solo diner chasing the counter ideal
Ten seats facing the pass make solitude the premium format, not the compromise. The chefs work an arm away, the sommelier treats a single guest as a full project, and the nine course early seating lets a solo evening land inside three hours. Woki shows single seats that pairs cannot use; a planned solo trip books more easily here than anywhere else in the city.
For the client bored of steakhouse hospitality
When your guest has done the parrilla circuit, Trescha reframes Buenos Aires in one sitting: Frantzén grade technique on Argentine game and river fish, with the 2025 Michelin sommelier award team pouring. Take two counter seats for the sixteen course menu and let the kitchen do the persuading. The attached bar handles the pre dinner whisky and the post dinner handshake.
For a birthday defined by the seat, not the cake
A counter birthday is intimacy engineered: the kitchen performs for you specifically, and the pairing tiers turn the toast into a sequence. Book the full menu at the later seating, warn the team about the occasion, and finish in the whisky bar. For groups beyond four the counter format resists; keep this one for your inner circle.
What to order
Two menus, four pairing tiers, ten seats. The configuration is the decision.
- The sixteen courses over the nine
The short menu is a sampler; the long menu is the restaurant. If the diary and budget allow one visit, make it the full ARS 320,000 argument.
- The mixed pairing tier
The middle tiers blend wine with the ferment program, showing both halves of the cellar's intelligence for less than the Cava summit. The non alcoholic route from ARS 67,000 is genuinely complete.
- The game and river fish courses
Rare on Buenos Aires menus and the clearest signature of the kitchen's European training. These are the courses to slow down for.
- Arrive early for the bar
The whisky and cocktail bar at the front of the house is part of the experience. Land twenty minutes before your seating and open the evening properly.
Practical
- Address
- Murillo 725, Villa Crespo, Buenos Aires
- Reservations
- Woki via the restaurant's site
- Menus
- Nine courses ARS 230,000 · sixteen ARS 320,000
- Pairings
- ARS 67,000 non alcoholic to ARS 350,000 Cava tier
- Seats
- About ten at the cedar counter
- Hours
- Wednesday to Saturday evenings
- Cellar
- More than 650 labels · 2025 Michelin sommelier award
- Dress
- Smart, relaxed
Questions diners ask
Is Trescha worth it?
For the right diner, absolutely. One Michelin star, the guide's Young Chef Award, the 2025 sommelier award, and a ten seat counter where a large brigade cooks at arm's length. At ARS 320,000 for the long menu it is the most expensive ticket in Buenos Aires, which is why the Value score reads six; the craft justifies it once.
How do I book Trescha?
Through Woki on the restaurant's site. With about twenty covers a night across two seatings, Wednesday to Saturday, tables want two to four weeks of planning; solo seats appear more often than pairs. The nine course early seating is the easier ticket. Choose the pairing tier in advance so the cellar can prepare.
What are the menus at Trescha?
Two formats: a nine course short tasting at ARS 230,000, served early Wednesday to Friday, and the sixteen course long menu at ARS 320,000, served late and on Saturdays. Both change constantly around Argentine produce, game, river fish and vegetables. Four pairing tiers run from ARS 67,000 non alcoholic to the ARS 350,000 Cava route.
What does dinner at Trescha cost?
The long menu with a mid tier pairing lands near ARS 500,000 a head, roughly US$350; the short menu with the non alcoholic route comes in under ARS 300,000. Peso prices update often, so confirm on the restaurant's menu page when booking. Either way it is half the price of the European counters it matches.