Where to eat in Buenos Aires

66 places our drivers recommend.

• Don Julio · The parrilla that put Argentine steak on the world map.
• El Preferido de Palermo · A classic corner bodegón, lovingly reborn.
• La Carnicería · A small parrilla doing smoked, modern takes on the classics.
• Fogón Asado · A counter-style asado experience with a set menu.
• Anchoíta · An ambitious kitchen out in Chacarita.
• Mishiguene · Jewish diaspora cooking, reimagined.
• Mengano · A modern bodegón with a strong local following and a MICHELIN Bib Gourmand.
• Corte Comedor · A butcher-led parrilla with a leafy terrace, out in Belgrano.
• El Sanjuanino · A Recoleta institution for empanadas and locro.
• La Mezzetta · The fugazzeta counter that locals argue about.
• Bar El Federal · One of the city's protected historic cafes.
• El Desnivel · The old-school San Telmo parrilla on Defensa, and our own favourite table in the city.
• Aramburu · The only two MICHELIN star restaurant in Buenos Aires: a long tasting menu, booked far ahead.
• Trescha · A MICHELIN starred tasting menu in Villa Crespo, cooked in front of a handful of guests.
• Crizia · A MICHELIN starred kitchen in Palermo, known for its oysters and its fire.
• Han · Korean cooking with a MICHELIN star, one of the newest names on the city's fine dining map.
• MN Santa Inés · Fusion cooking at a Bib Gourmand price, one of the best value tables in the city.
• Reliquia · A Bib Gourmand kitchen that turns simple produce into something memorable.
• Ácido · A Chacarita favourite: seasonal, ambitious and priced like a neighbourhood spot.
• Ajo Negro · Spanish style tapas by the sea of small plates, with a Bib Gourmand.
• Anafe · A tiny Colegiales kitchen that became one of the city's most recommended tables.
• La Alacena Trattoria · Handmade pasta in a small trattoria, with a Bib Gourmand.
• Garabato Bistro · A bistro that earns its Bib Gourmand with precision, not price.
• Caseros · A San Telmo bistro with a Bib Gourmand and a loyal local table.
• Chuchú · Modern comfort food with a Bib Gourmand.
• Bis Bistró · A small bistro doing precise, unfussy cooking.
• Pizzería Güerrín · The legendary pizza counter on Avenida Corrientes, since 1932.
• La Cocina · A tiny counter on Pueyrredón doing the slightly sweet empanada that converts people.
• Fortín Salteño · Knife cut beef empanadas, baked, no shortcuts.
• La Paceña · Bolivian style empanadas and salteñas, the ones that will actually make you sweat.
• El Gauchito · Fried, juicy empanadas; closed on Tuesdays.
• Niño Gordo · A neon lit Asian barbecue in Palermo, one of the city's most photographed rooms.
• Elena · The restaurant of the Four Seasons, known for its dry aged beef and its bar.
• Julia · A small Villa Crespo kitchen with a short menu that changes constantly.
• La Cabrera · Gastón Riveira's parrilla, born on the corner of Cabrera and Thames in Palermo Viejo and since grown into a group with branches abroad.
• La Brigada · A San Telmo parrilla open since 1992, known for beef tender enough to cut with a spoon and a cellar of more than sixty thousand bottles.
• El Ferroviario · A Liniers parrilla built around the asado ancho, a cross cut of the ribs its oversized grill allows, with the fire lit four hours before service.
• El Pobre Luis · Opened in Belgrano in 1986 by the Uruguayan Luis Acuña, and still built around the pamplona, the stuffed roll he brought from across the river.
• Parrilla Peña · A bodegón parrilla founded in 1983 by two former waiters of the old Bachín restaurant, a few blocks from the Teatro Colón.
• Madre Rojas · A Villa Crespo parrilla ranked 47th in the World's 101 Best Steak Restaurants for 2026, one of four Argentine houses on that list.
• Lo de Charly · A corner parrilla opened in October 1991 by Carlos Solnie at the age of twenty, running twenty four hours a day all year.
• El Refuerzo · A vermouth bar and almacén opened in San Telmo in 2010 by the cook Alfredo Tourn, with blackboards on the wall, cold cuts, cheeses, home made pasta and bistro casseroles.
• Huacho Fuegos · Wood fire cooking with Patagonian roots, the San Telmo house of the Huacho group, on Balcarce.
• Santos Manjares · A charcoal parrilla off Florida street that Melisa and Néstor started with six tables and now fills every service.
• El Gran Mosquito · An all you can eat parrilla bodegón on the corner of Perón and Lambaré in Almagro, going on two decades.
• Café San Juan · Leandro Cristóbal's San Telmo kitchen, open since 2004, a dining room of only thirty eight covers served in two sittings.
• Restaurante Manolo · A San Telmo bodegón of more than twenty five years on the corner of Bolívar and Cochabamba, known for its rabas and its Spanish tortilla.
• Sarkis · An Armenian restaurant on a Villa Crespo corner, founded in 1982 by an Armenian family and still serving the same kibbeh, tabbouleh and stuffed vine leaves.
• Casa Cavia · A 1927 mansion by Alejandro Christophersen in Palermo Chico, whose bar took the first Michelin Exceptional Cocktail Award ever given in Argentina, in 2026.
• El Cuartito · A pizzeria founded in 1934 whose walls are papered floor to ceiling with football and sport memorabilia, from Maradona to Fangio.
• Las Cuartetas · A Corrientes pizzeria open since 1932, next door to the Teatro Ópera, and one of the microcentro classics for pizza by the slice.
• Piegari · Open since 1994 in La Recova de Posadas, the dining strip carved out of the leftover space under the Illia motorway viaduct.
• Roux · Martín Rebaudino's contemporary restaurant in Recoleta, in the Michelin Guide selection, after eighteen years running the kitchen at Oviedo.
• El Burladero · A Spanish restaurant in Barrio Norte, the first in Argentina to be given the Restaurants from Spain quality seal, with paella including a version made with aged rib eye.
• Hierbabuena · A natural and organic restaurant and bakery on Boulevard Caseros with its own organic market attached, selling certified produce, biodynamic wine and sourdough bread.
• Mercado de Liniers (MDL) · Chef Dante Liporace's restaurant in a former workshop in Palermo, named after the old Liniers cattle market, with a menu that reinvents beef cuts and offal. In the MICHELIN Guide selection.
• Somos Asado · A wood fired parrilla in a former shirt factory in Villa Crespo: no gas in the kitchen, and beef dry aged for over 40 days in a glass chamber you can see.
• Carmen · A fresh pasta restaurant in Palermo, with the pasta made in view and a signature dish of fagottini filled with asado.
• FOGA Ahumados · A smokehouse parrilla in a three storey house in Palermo, where the brisket spends over 14 hours in the smoker.
• Cang Tin · Vietnamese and Thai street food in Palermo, by the railway: banh xeo, drunken noodles and a Cambodian style rib eye.
• El Imperfecto · Northwest Argentine cooking from Salta and Jujuy, over wood and in a clay oven: salteña empanadas, tortillas cooked in the embers and humita.
• Kanka · A parrilla run by a cook from Tucumán and the butcher behind PIAF, with rib eye dry aged in house and a Tucumán style milanesa sandwich.
• Gaucha · A tasting menu that travels through Argentina's regions with beef and the fire of the asado at its heart, in Palermo.
• Horta · A small seasonal bistro in Villa Crespo run by a couple back from Portugal, with bread, pasta and ice cream made in house. In the MICHELIN Guide selection.
• Nuestro Secreto (Four Seasons) · The Four Seasons' open fire parrilla, a glass pavilion in the hotel gardens beside the Álzaga Unzué mansion, where meat is cooked a la cruz.
• Sagardi · A Basque asador in San Telmo from the Sagardi group, which runs restaurants from Barcelona to London: a pintxos bar plus a dining room for the txuletón, the big Basque rib steak.