New year eve at
BUENOS AIRES IN THE 1920s
THE QUERANDI DINNER TANGO SHOW WELCOMES YOU TO ITS NEW YEAR EVE PARTY CELEBRATION ON DECEMBER 31ST 2025.
THIS OLD HOUSE WAS FOUNDED IN 1920. YOU WILL BE ABLE TO REVIVE ON ITS STAGE THE POSTCARDS OF THOSE “GOLDEN YEARS”, WICH MARKED THE ROMANTICISM AND GLAMOUR OF BUENOS AIRES IN THOSE DAYS.
SOUVENIRS
The guests will receive at El Querandi the accesories for the epoque party (hats, boas, mittens neck scarves, hair bands) Which will be the souvenirs of this UNFORGETABLE NIGHT.
SCHEDULE
7:00 pm
Transfer from hotels to the querandi.
8:15 pm
RECEPTION with PERIOD CHARACTERS
Vintage cocktail 20´s, anana fizz and savoury delights
period characters will accompany the entrance.
8:45 pm
DINNER GALA
10:15 pm
Tango Show
Open bar of premium wine and sparkling wine all night. Includes: Colome Estate Malbec, Trapiche Chardonnay
and Salentein Brut Nature Rose.
11:45 pm
Preparation to celebrate New Year
Traditional sweet table with homemade delicacies an cafeteria.
12:00 pm
Traditional count DOWN, toast, dance, and DJ
Sweet table: candies, panettone, traditional argentinian sweet bread.
Transfer OUT to hotels
Transportation back to the hotels since 00:30 pm – every 30 min
MENU
Starters
Big salmón gravlax
Accompanied with arugula, oranges candied tomatoes, avocado in sauce cevichada and dill.
MAIN COURSES
RIOJAN PORK RIBS
With spanish potatoes, roast bell pepper, peas, bacon and fried egg.
CRISPY brie
Brie cheese in philo dough, strawberries and cherry tomatoes
SOLE IN CREAM SHRIMP AND MUSHROOMS SAUCE
With duchess puree.
NORTHERN HUMITA
Corn, onions, pepper, basil, dry tomato, garlic, olive oil.
QUERANDI RIB EYE STEAK
With truffled mashed potatoes, creole sauce with apples and spices.
MENÚ
Starters
Big salmón gravlax
Accompanied with arugula, oranges candied tomatoes, avocado in sauce cevichada and dill.
CRISPY brie
Brie cheese in philo dough,
strawberries and cherry tomatoes.
NORTHERN HUMITA
Corn, onions, pepper, basil, dry tomato, garlic, olive oil.
MAIN COURSES
RIOJAN PORK RIBS
With spanish potatoes, roast bell pepper, peas, bacon and fried egg.
SOLE IN CREAM SHRIMP AND MUSHROOMS SAUCE
With duchess puree.
QUERANDI RIB EYE STEAK
With truffled mashed potatoes, creole sauce with apples and spices
Desserts
Profiterol with Ice CREAM Pistacho
Bathed in chocolate.
STRAWBERRY SEMIFREDO
With corn flour
CHOCOLATE MOUSSE
With strawberry sauce