History:

The restaurant MarPlata opened its doors to the public in October of 2005. Since then, guests have been delighted by the incredible arrangement of cuisine, space, color, art, and atmosphere to delight all five physical senses.

Amandine Darmstaedter and Ed Barlow devoted a mutual commitment to create a restaurant using superior quality ingredients prepared in a kitchen measuring up to the highest level of international standards. The use/design of space has been carefully created from the conceptual ideas of Amandine applied with the knowledge and skill of designer Carlos Cole.

Concept:

An informal, yet elegant atmosphere allowing dinner guests to enjoy an incredible array of flavors, accompanied by a premium selection of wines, cocktails, beers, and soft drinks.

Menu:

The menu is a fusion of European and Argentine influences.

Highly recommended dishes include the Tártara de Huachinango (red snapper tar tar), Horneado Camenbert with honey and mustard, and of course a full selection of tender cuts of meat. A diverse menu of seafood is always available including a fillet of Mahi-Mahi cooked with white wine and estragon…. Or of course fresh tuna seared in olive oil.

Also not to be missed  is the fine selection of Spanish, French, Argentine, Italian, and Mexican wines. A full bar is also available. The desserts are particularly delectable and include, a fondue of Belgian chocolate with fruits of the day, Tarte Tatín with vanilla ice cream and a variety of others accompanied with coffees or after-dinner drinks.

Events:

With the capacity of hosting up to 100 guests at its facilities, MarPlata offers its experience for the organization of special events including weddings, anniversaries, birthdays, or family reunions. Ask about the specialty cooking services for your very own casa or vacation rental villa.

Staff

The core of MarPlata rests in the hands of Amandine Darmstaedter, 31 years old, born in Belgium but living in Mexico for over 15 years. Amandine combines a dynamic and enthusiatic entrepreneurial spirit in addition with her culinary knowledge, exquisite taste and an exceptional exigency for quality. A group of experienced waiters can converse with guests in Spanish, English or French. The kitchen is under the command of Argentine chef, Leonardo Rei, supported by several assistants who have mastered the day to day knowledge necessary to guarantee the quality and flavor of our menu.