Trescha

The counter as a working station

Tomás Treschanski folds ownership into service as chef at Trescha in Villa Crespo, Buenos Aires, working close enough to the cedarwood counter for guests to read the sequence of his hands. Tomás Treschanski opened the restaurant after formal training at Le Cordon Bleu London, where he completed a Grand Diplôme® and Diploma in Culinary Management in 2018. Since 2023, he has led Trescha as chef and owner, carrying both the pass and the operating rhythm of the house.

The line is deliberately short: study, authorship, responsibility. That matters in a room built around proximity. Treschanski is not hidden behind a swinging door; the restaurant places the bench, the pass, and the guest within the same field of work. His signature dish, Paso Lengua, gives the menu a named point of reference, but the larger discipline is in how the place is structured: a tasting menu served in sequence, with the kitchen’s decisions visible course by course. The Michelin Guide has awarded Trescha 1 star, and Latin America’s 50 Best Restaurants ranked it 36 in 2025. The numbers sit beside the work, not above it.

Fourteen to sixteen moments at one pace

The program turns on a single tasting menu of 14-16 courses, served to a small counter of guests who move through the meal together. Trescha opened in 2022 in a remodelled house, and the format still feels closer to a controlled station than a conventional dining room. The restaurant refreshes the menu every three months, using seasonal Argentine ingredients with techniques that include emulsions, foams, jellies, braising, and ferments.

The cedarwood counter is not decorative; it is part of the method. A course can arrive as chawanmushi with aged bacon dashi, uni, and garum, or grilled squid with black bean, nduja, squid ink stew, fermented lemon mayonnaise. Aged rib-eye with smoked koji, black pepper, potato chips, and gribiche places fire, cure, fat, and acid in a tight frame. The upstairs Test Kitchen gives the team a separate place for development, which suits a menu that changes by season rather than by fashion. Wine and non-alcoholic pairings run alongside the food, with a cellar and whisky collection extending the restaurant beyond the kitchen counter.

A remodelled house held quiet

The room keeps its attention low. Warm light, contemporary lines, and the open kitchen make the service feel measured rather than theatrical, even when the technique is in full view. Guests sit at the counter in a remodelled casona in Villa Crespo, close to the pass and close to one another, so the timing of a spoon, a pour, or a plate landing matters.

That intimacy gives the restaurant its pressure. With just 10-11 guests at the counter, a missed rhythm has nowhere to disappear. Treschanski’s task is to hold the idea steady across the full progression, from the first small plate to the last sweet course. Paso Lengua marks Trescha’s hand.