Jangada's concept has its origins in the Parana river, where fishermen have transmited to us the knowledge on how to treat and cook fish. This includes techniques for making almost quirurgical cuts to remove their spines while leaving their bellies intact.
From their recipes we nourish, respecting ingredients and timing, but foremost, the caring at the time to prepare them. Empanadas with the recipe of Grandma Luisa; Chupin Viejo Pipincho style "... along with good wine to make the fish happy"; Grilled Dorados, Surubis, Bogas and Pacus, cooked on the side of the meat, as it is traditional. The Bastoncitos of Surubí symbolizing the "fritanga" typical of coastal homes. The port of Buenos Aires has brought us close to the sea, so we have also mastered the fried calamari, the pink and white salmons, and white croaker.
The halves of the river fish are served in wooden trays, in their Traditional or Jangada versions, for one, two or more people who share the fish from the same tray or "Caranchea".

Our joy are the comments from old and new customers that have found a good place to eat great fish.
We have ten years of experience in river gastronomy.