Ness, situated in a tranquil corner of Buenos Aires' Núñez neighborhood, is a culinary beacon masterminded by acclaimed chef Leo Lanussol, celebrated for his influential previous establishment, Proper. Launched in 2024, Ness rapidly ascended to prominence, securing the #64 spot on the extended 2025 Latin America's 50 Best Restaurants list. Housed within a magnificently re-envisioned former soda factory, the restaurant presents a striking blend of industrial aesthetics and inviting intimacy, where the ancient and elemental force of fire commands the gastronomic experience.
The core philosophy at Ness embraces an open-kitchen concept, seamlessly integrating the culinary artistry with the dining area. Guests are invited to partake in an immersive journey, observing the meticulous preparation and plating of dishes on expansive communal tables that flow effortlessly into the cooking stations. Uniquely, the main kitchen operates entirely without gas, with all creations born from the intense heat of wood embers, a traditional parrilla, and a clay oven, thereby imbuing each dish with a distinct identity and profound flavor profile. This dedication to fire-based cooking, coupled with an unwavering focus on fresh, locally sourced, and seasonal ingredients, culminates in an experience that is both authentically rustic and exquisitely refined.
Ness thoughtfully provides a dual dining experience: an informal wine bar at the entrance, welcoming walk-ins with its own curated menu and weekend DJs, and a principal restaurant dining room, accessible by reservation only. The seasonally evolving menu is crafted for sharing, featuring many dishes available in half portions, encouraging patrons to explore a diverse array of innovative, vegetable-forward plates alongside expertly cooked proteins and their renowned, intensely creamy flan, often with a hint of tahini or sesame. The meticulously curated wine list, assembled by Danish sommelier Bertil Tøttenborg, spotlights natural and artisanal Argentine wines, perfectly complementing the restaurant's distinctive culinary narrative.