Tres opened in the summer of 2024 in the Santas Negras complex, on Camino Saiz Martínez, and within a few seasons became one of the most talked-about restaurants on the eastern coast. Behind it are an entrepreneur and two Argentine restaurateurs, with chef Félix Babini in the kitchen, and a clear bet: local produce, handmade pastas and fire-cooked dishes served in a countryside setting minutes from the sea.

The menu changes with the seasons: grilled squid with humita, slow-braised asado, corvina collar with smoked peach barbecue, and classics like tagliatelle cacio e pepe with smoked sweetbreads. In season it opens every night from 8pm to midnight, and it's worth booking via Instagram because it fills up. Last season ran from December into the first days of April.