Mondongo & Coliflor occupation two corners of Parque Chacabuco with a second bodegón

In January, the expansion project added a new venue, while the original establishment continued operating across the street. The new space relies on visible production areas: the kitchen and the wood-fired pizza oven are part of the dining experience.

What changed with the expansion in Parque Chacabuco?

Mondongo & Coliflor grew from a single location opened in 2022 into an operation that now occupies two corners of Parque Chacabuco. Eduardo Massa Alcántara and Quique Yafuso founded the original restaurant, and when a property became available across the street, the team took it over. In January, accompanied by José, Javier and Guillermo, they opened the new venue in another century-old house.

The setting is not conceived as a closed kitchen hidden from diners. Johnatan Dávila leads the kitchen, while Jorge Hernández is in charge of the wood-fired pizza section. Both work in areas visible from the tables, an approach that places production and preparation at the center of the experience.

Which dishes define the expanded menu?

The menu starts with the classic Buenos Aires repertoire, but also incorporates variations. Among the appetizers, the brie cheese is cooked over wood in an iron casserole and served with roasted vegetables, pesto and roasted cashews. The ravioli, filled with smoked provolone and mushrooms, comes with fillet sauce, butter and Parmesan flakes.

Among the main dishes, the grilled steak is the most substantial option: a large, tender cut served with roasted vegetables, fried corn and crunchy breadcrumbs. The menu concludes with a moist chocolate cake accompanied by sea salt, sugar-free cream and orange compote, a combination that reinforces the proposal of straightforward cooking without unnecessary embellishments.

• Brie cheese cooked in an iron casserole with roasted vegetables, pesto and cashews.
• Ravioli filled with smoked provolone and mushrooms, with fillet sauce, butter and Parmesan flakes.
• Grilled steak with roasted vegetables, fried corn and crunchy breadcrumbs.
• Moist chocolate cake with sea salt, sugar-free cream and orange compote.

The project presents itself as an updated version of the traditional Buenos Aires bodegón: generous portions, an informal atmosphere and attentive service. What remains to be assessed is whether the second space can maintain that identity without losing the direct cooking and the sense of closeness that motivated the expansion.