Back in Argentina, he started working as a bartender in Gran Bar Danzón, Sucre and Faena Hotel. His talent and creativity did not go unnoticed. He was an ambassador for many brands of distillates and designed the drinks menu for Malbec House (USA), the Gaucho restaurants and the Galante bar (UK), and La teatrería (Mexico).

In 2013, he founded Florería Atlántico, chosen by Drinks International magazine as one of the world’s 50 best bars.  A few month’s  later, Tato created the Príncipe de los Apóstoles gin, made with yerba mate, pink grapefruit, eucalyptus, peppermint, and juniper. The Pulpo Blanco tonic water and ginger ale followed, as well as the Giovannoni vermouth and the Bosquísima and Marítima beers.

In September 2015, Tato opened Brasero Atlántico, a restaurant to rediscover typical Argentine flavors. A year later, he left his mark in Chori: an innovative street food concept mixing different varieties of choripán (chorizo sandwich) and drinks made with Príncipe de los Apóstoles gin.

In 2016, the book Coctelería argentina: El mar de Tato (Argentine Cocktail Bartending: Tato’s Sea) was published; it tells us who Tato is and how he makes his creations.

Inspiration and work. Decision and experience. Research and testing. Each dream turned into a new adventure. And the sea, always the sea. That is Tato Giovannoni.

In 1910, on board of the Atlantis, Massimiliano Bencich arrived in Argentina from Trieste. His brother Miguel had arrived a year before. Together, they founded Bencich Hermanos, a company through which they built dozens of iconic buildings in Buenos Aires. Four on Arroyo street. In one of them, Tato found a place tailor-made to his desire: premises with a large basement. That is where he founded Florería Atlántico, a bar for immigrants.

Good moments come in colors. As an introduction or welcome, on the top floor, there is a flower and wine shop.  When the sun sets, the refrigerator door opens: stairs lead to the lower floor, a space with the spirit of the old sailor taverns from the beginning of last century. Mythological sea creatures drawn by Tato watch from the walls and protect the bar and the tables.

Florería Atlántico‘s cocktail menu is divided into the countries which provided the largest immigration flows to Argentina between 1900 and 1920 and their iconic drinks: Italy, Spain, France, Poland, and England. There is also a local drinks section in which these nationalities are combined with Argentine flavors. Each night, drinks made in Giovannoni are served, while meats and fishes are cooked in a 1940 Prussian grill.

In 2017, Florería Atlántico took the 23rd place in The World’s 50 Best Bars list, a ranking of bars from across the globe voted by 500 experts in the cocktails industry. It also received The Highest Climber Award. It is the only South American bar in the top 25.

Immigrants settling in the interior of Argentina and discovering new cuisine based on hunting, slaughtering, and seasonal products. Rich food, full of nuances. This inspired Tato Giovannoni when he created Rotisería Atlántico.

Bars with stools, tango and folklore tunes, and windows to watch people come and go through Arroyo street. The premises at Rotisería Atlántico are as appealing as the menu: roasted chicken, leg of lamb, fish, and bistecca alla fiorentina with different side dishes. The appetizers are classic Argentine dishes: tartare; vitello tonnato; pickled partridge; croquettes; grilled provolone cheese; chorizo; blood sausage with egg duck; frog’s legs; smoked eggplant, ossobuco or leek meat pies (empanadas); and meatballs. For dessert, crème brûlée, cheese with sweet potato jelly, bread pudding, mousse, and the pie of the day.

It offers not only Refresco del Atlántico and tonic water, but also several drinks made in Tato, such as the mythical Balestrini Negroni. There are wines from small vineyards and three types of Vino Atlántico wine, our own label.

Rotisería Atlántico invites guests to set anchor on the bar and dive into its menu. It opens every day, from noon until past midnight.

It is part of Argentine cuisine’s DNA: around 600 million choripanes —an average of 14 per resident— are consumed each year in Argentina. Many of them (around 110,000) are served at Chori, the restaurant created by Tato and his friends Pedro Peña and Adrián Glikman.

The menu offers different types of choripán: regional lamb (with red onion, yogurt, cucumber, spearmint and sweet potato), smoked pork (with mushrooms, lettuce, orange and celery), spicy red (with bell pepper, onion, ginger and tomato), vegetarian (eggplant and spinach sausage with goat cheese and honey) and with blood sausage (with apple, fennel and egg). Everything is cooked on a red quebracho wood-fired grill. Side options include fried yuca, fresh salads, and potato salad.

Tato brings his magic to the range of drinks made with the premium Príncipe de los Apóstoles gin. Antares beer is also served.

In a corner of the Palermo neighborhood, Chori offers an innovative street food concept.

Príncipe de los Apóstoles Mate Gin was the brand that started this venture, but since its inception the portfolio has grown to multiple categories with Vermouth Giovannoni, Pulpo Blanco Sodas, Gin El Profeta and Vodka Pan.

Established as a regional benchmark and distributed in 25 Markets in America, Europe and Asia, it is the Argentine spirits company with the largest presence in international markets.

When Tato Giovannoni creates a drink, it is not just any drink, but one which contains his story, passions, curiosity, decisions, convictions, and risks. If anyone wants to know how an Advertising Art Director became a bartender, what inspires him, why a Negroni has his grandfather’s last name, which were his greatest challenges and what are his dreams, Coctelería argentina: El mar de Tato (Argentine Cocktail Bartending: Tato’s Sea) is a must-read. Eduardo Torres’ photographs and Tato’s drawings add more identity to this notebook, which is almost a personal diary.

To be captivated by a Padre Fahy drink, you do need to know how Tato came up with the recipe: it is enough to savor it. But an experience is truly complete when it has all the elements necessary to fully enjoy it. And Coctelería argentina is one of those elements.

Composed by a group of chefs, bartenders, influencers and global referents, Festival Atlantico proposes a debate schedule about experiences, conferences and seminars, rescuing new tools, the value of products and regional producers, and recipes that respect our land. Also, innovation cases in the use of products and procedures that drastically reduce the carbon footprint caused by bars and restaurants will be analyzed every edition.