At Lula, chef Teo Valentini brings a personal, wide-ranging approach to Mediterranean cooking, with seafood and handmade pasta at the heart of the menu.

Cheesy, crisp-edged mbejú becomes a full meal in Jazmín Marturet’s version, topped with prosciutto and a poached egg and served with fried cassava. The recipe comes from the MN Santa Inés chef’s first cookbook, Comida Fusión Popular.

Flan inspires fierce opinions in Argentina, but Aspi’s dulce de leche version became a Buenos Aires reference point. Creamy, velvety, and served with light caramel, it remains one of the city’s most memorable desserts.