Mar Cocina Suratlántica welcomes chef Tomás Bidauri from Tandil to its kitchen

Mar Cocina Suratlántica will hold a new edition of the gastronomic pop-up “The sea in your hands”, this time, a special “Sierra de Tandilia” on Friday, August 14, as part of the long weekend.

On this occasion, Pedro Bargero will welcome chef Tomás Bidauri, a leading figure in Tandil's product-focused cuisine, to his kitchen to present an exclusive five-course menu that proposes a culinary journey from the mountains to the Atlantic Ocean, bringing into dialogue two landscapes that, although separated by only 150 kilometers, possess unique productive identities.

The menu is designed as a journey where each dish establishes a dialogue between the sea and the mountains. Through three snacks, two appetizers, a main course, and dessert, the menu will alternate ingredients from both ecosystems: meats, pork, vegetables, seafood, and seasonal fish will combine to create a gastronomic narrative that celebrates the richness of southeastern Buenos Aires province and the work of its producers.

“The idea is to create a menu that alternates between seafood and mountain flavors throughout the experience. Each course represents a back-and-forth between the two regions, using products from each. We want diners to experience a journey through the flavors of the mountains and the Atlantic,” explains Pedro Bargero, creative chef of Mar Cocina Suratlántica.

This pop-up restaurant unites two chefs who, with backgrounds in fine dining restaurants, have chosen to focus on the land. Tomás Bidauri trained at Bis, Gonzalo Aramburu's restaurant, and gained experience in kitchens in El Chaltén, Tierra del Fuego, and Mendoza. Years later, he returned to his hometown of Tandil to develop a culinary approach deeply rooted in the land, exploration, and foraging. Today, he is one of the leading figures in Tandil's new gastronomy scene, owner of Cener Restó, and head chef at its helm. He also researches the potential of products from the Tandilia Mountains, working alongside local producers and applying techniques such as natural fermentation to create a cuisine that expresses the landscape and identity of southeastern Buenos Aires Province.

The chef from Tandil highlights the region's enormous productive potential and the value of working with locally sourced ingredients: “The Tandilia mountain range has some of the richest soil on the planet. Our intention is to showcase the value of that soil, its production systems, and the people who work it. We are very close to Mar del Plata and want to deepen that connection between the sea and the land because we believe that the entire southeastern region of Buenos Aires province has extraordinary potential.”

“The sea in your hands; Sierra de Tandilia Special” will be an opportunity to experience an unforgettable night at Mar Cocina Suratlántica, where the richness concentrated between these two landscapes will be celebrated: unique soils, committed producers, excellent fishing, and a new generation of chefs who find in this proximity an opportunity to build their own gastronomic identity.

The pop-up will coexist with the restaurant's regular offerings, as both the special menu and Mar's winter menu will be available during the event, allowing diners who want to experience the restaurant's offerings to do so. Those wishing to enjoy this culinary experience can make reservations through Woki or via WhatsApp at +54 9 223 312-012.

This series of pop-ups and gastronomic events, which began in 2024 and continued throughout 2025, will be replicated throughout this year as well with proposals that seek to further position the city of Mar del Plata as a gastronomic hub and the fusion of products from different regions of the country with the flavors of the Atlantic.

The dates, chefs and restaurants that will be part of the following pop-ups and special dinners will be announced through the social media of the Hotel Costa Galana (@hotelcostagalana) and the Mar Cocina Suratlántica restaurant (@mar.cocinasuratlantica).