Horta Restaurant Review in Buenos Aires | Seasonal Cooking in Villa Crespo

franciscoedualmeid
Dec 8
4 min read

First Impressions from the Street

I had been driving past Horta for months. The facade is clean and understated, just a curved brick screen that catches the light, nourishing the plants on the other side of it. You do not see much from the sidewalk, but you sense that something thoughtful is happening inside. When I finally stepped in, that feeling made sense.

Exterior of Horta restaurant in Villa Crespo with curved brick screen. — Horta’s understated facade with its curved brick screen.

This visit turned into a personal horta restaurant review in Buenos Aires, because the moment I stepped inside I realized the place had a quiet confidence that deserved to be written about.

Horta is run by a couple who lived and worked in Portugal, which explains both the restaurant’s name and its sensibility. In Portuguese, a horta is a vegetable garden or market garden. In Spanish, that word is huerta. The whole place feels built around that idea of honest, seasonal cooking.

A Calm, Minimalist Space

We went with my in-laws, who were up for trying something new. I told them the place had a MICHELIN mention so they did not think I was dragging them into some side-street experiment in Villa Crespo. True to form, we went early. At a bit before eight there were only two tables occupied, which meant I could take in the room before the Friday night energy kicked in.

The space is long and narrow, dressed in white textures and warm wood. The lighting is soft and focused so you can actually see your food, a rare treat in a city where some restaurants lean into darkness. The small patio at the back looks into the kitchen through wide windows. By the time I wandered back the light was too low for photos, but the glimpse added to the charm.

Even the cutlery had the right amount of heft and every dish that passed by looked meticulous without being precious.

One of the reasons I chose Horta was my daughter’s gluten allergy. Even with a short, seasonal menu, they manage to offer options for everyone. That felt like a small miracle. You could easily go with vegan or vegetarian family members or friends as well, since the kitchen seems comfortable cooking across different dietary needs.

Horta restaurant menu on a clipboard showing seasonal dishes. — Horta’s seasonal menu with gluten free, vegan and vegetarian options.

Horta Restaurant Review Buenos Aires: The Meal Begins

Since we all ordered different dishes, I chose a Pinot Noir that could handle a bit of everything.

The first thing to arrive was a small cup of gazpacho. Cool, bright and refreshing. A lovely way to start, almost like pressing a reset button on your palate.

Small stone cup filled with gazpacho at Horta restaurant. — Gazpacho served in a textured stone cup with oil droplets on top at Horta restaurant.

The crackers came next, standing upright in an elegant little presentation. A simple touch, but when a place takes time to present even the humble cracker with some elegance, it tells you what kind of night you’re in for.

Seeded housemade crackers displayed upright on a stand at Horta. — Housemade crackers presented simply and elegantly.

The Cheese Plate

The cheese plate was excellent. I am a sucker for boards that use a little edible color with intention, and this one struck a perfect balance.

Cheese plate at Horta restaurant with assorted cheeses, fruit and nuts. — A thoughtful cheese plate with vibrant accents.

The real standout, though, was the brioche bun they served alongside it. It arrived already toasted and cut in half. You only noticed the toasting once you picked it up and saw the crisp golden interior. Warm, soft and surprisingly perfect with the cheeses. If they sold those buns by the dozen, I would have happily taken a bag home.

Toasted brioche bun cut in half and served on a small plate at Horta. — The standout brioche bun, toasted and served in two halves.

The Main Dishes

My wife ordered the carrilleras, the pork cheeks. They were incredibly tender, almost collapsing under the fork, with mashed potatoes that turned the dish into pure comfort. I stole one bite and immediately regretted giving the plate back.

Carrilleras with mashed potatoes and vegetables served in a bowl at Horta. — Pork cheek carrilleras served with mashed potatoes, broccoli and herbs at Horta restaurant.

The fish of the day was chernia, also known as stone bass or wreck fish. It came out tender and flaky. The white grape sauce walked a line between gentle sweetness and a soft tart note. White grapes can go either way depending on the reduction, so that balance made sense. I kept trying to decode it and eventually decided to stop thinking and keep eating. The parsnip purée underneath tied everything together with a smooth, earthy sweetness.

Chernia fish with parsnip puree, white grape sauce and herbs at Horta. — Grilled chernia fish served with parsnip purée, white grape sauce and fresh herbs at Horta restaurant.

Dessert

Even though I had hosted an asado earlier that day, I pushed forward when the cheesecake arrived. It was made with cashews, dates, almonds and berries. Smooth and rich without being heavy.

Cashew cheesecake with dates, almonds and berries at Horta restaurant. — Slice of cashew cheesecake with date and almond base topped with fresh berries at Horta restaurant.

Final Thoughts

This was my first visit to Horta and I would gladly return. The menu changes often because the kitchen follows the seasons, which fits perfectly with the couple’s background and the meaning of the restaurant’s name. Everything about Horta feels intentional. Quiet confidence, honest cooking and a space that trusts good ingredients to speak for themselves. It is also one of those rare places where vegans, vegetarians and meat eaters can all dine together happily, each finding something thoughtful on the menu.