Historic Buenos Aires eatery preserves 1950s charm and traditional Spanish dishes

Nestled between modern buildings on the corner of Avenida San Juan and Sarandí in Buenos Aires's San Cristóbal neighborhood, La Rotisería Miramar stands as a preserved relic of the past. This traditional eatery, a remnant of a time when the area was characterized by cobblestone streets and a mix of immigrant communities, has remained remarkably unchanged for nearly 80 years.

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Miramar maintains the simple aesthetic of walls lined with wood, the original counter and display cases, the same wooden tables, long shelves with bottles of wine and vermouth, old and new, interspersed with jars of homemade preserves, hams hanging from the ceiling, photos of old advertisements and portraits of emblematic figures of Buenos Aires, where naturally the portrait of Carlos Gardel is not missing.

Alfredo Ramos, a Galician immigrant who arrived in Buenos Aires in 1939, founded the restaurant in 1950 after years of working in various culinary roles. He chose a corner historically known for the Della Corte hat shop, a place frequented by tango legends like Carlos Gardel. Miramar became not only Ramos's dream realized but also a family legacy passed down through generations.

The restaurant's enduring charm lies in its faithful preservation of its original 1950s aesthetic. Featuring wood-paneled walls, the original counter and display cases, vintage wooden tables, and shelves lined with wine bottles and homemade preserves, Miramar evokes a bygone era. Hanging hams, old advertisements, and portraits of Buenos Aires icons, including Gardel, adorn the space, creating a unique atmosphere.

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One of the bodegón's virtues is preserving everything as it was at the beginning, almost 80 years ago.

While the founder's son, Fernando, initially took over, his passion lay in photography. The restaurant was eventually sold to Pablo Durán, owner of the Los Notables restaurant chain. Durán, recognizing the establishment's unique value, has maintained its original spirit. He has made minor updates, such as enhancing the cheese and charcuterie cellar, and introduced dishes like salmon and wild boar, while notably steering clear of ubiquitous offerings like milanesas, ensuring Miramar remains a distinct culinary destination.

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Durán had the intuition to preserve the spirit of the place.