HUGA HOUSE IN BUENOS AIRES

“The day we opened there was a line. It was incredible that after two years sharing recipes on Instagram we managed to create a community That later he wanted to see the project in physical and taste the recipes live. It was scary because we were prepared for it. It was no longer a game, it was a reality and we had to live up to it. We open only two as workers and one more assistant. Soon we saw that we needed more team, ”says Agustina.

Little by little the project and the team grew. Listening to the public was key, because “consumers are our point of attention. First we open from Wednesday to Sunday. They also asked us Monday and Tuesday and thus, our opening time was at 10 in the morning; However, they asked us to open before and here you have us, ”says Cata.

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Now the second place

“The first place we designed between my father and me, he is an architect and I designer of furniture. It was simple, even more because of the little space we had. However, we were small and especially because we do everything. Each product of each recipe is homemade and we wanted to do much more, but with the kitchen we had allowed us to do little. Our goal was to climb more and go to do everything internally: from butter, vegetable milk, bread and everything. This required a production and eyes production center, ”says Agustina.

“This second place was only going to be a production center, but I had one garage that we become a cafeteria. So there were two stores in one. We had public in both spaces despite being very close, and the production center became where everything was done, ”says Catalina.

Casa nut is a prefect spot in Buenos Aires: rich, simple and stylish.Courtesy Casa Nueza

And the third place arrived, without prior notice

«With a very small place, a garage Become cafeteria and a production center, we wanted to put together another space that was a restaurant in shape. It was then that we found this place in Migueletes, an area that is increasingly fashionable. It is big and perfect to spend the afternoon, work and eat”, Explains Agustina.