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841 Calle Arroyo, Buenos Aires, , Argentina

When guests step into the soaring, black-and-white tiled lobby of this landmark Neoclassical high-rise (built in 1929, it was the city’s first skyscraper), they’re greeted with the fragrance of verbena—the first of many small details that make stays here memorable. Parisian designer Pierre-Yves Rochon decorated the 173 rooms in striking Art Deco style, with a contrasting beige-and-black palette accented with Argentine leather and mid-century paintings of the countryside. But unlike some design-minded hotels, these suites were made for sleeping: Sofitel’s own line of super-comfy mattresses have down featherbeds and Frette linens, making it tough to get up in the morning (in-room Nespresso coffeemakers can help). At Le Sud restaurant, which reopened after extensive renovations in October 2011, chef Olivier Falchi merges traditional French techniques with seasonal Argentinean products in such stellar platos as black hake grilled over open flames with a ragout of Turkish lentils in lemon-mussel broth.

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Sofitel Buenos Aires Arroyo

When guests step into the soaring, black-and-white tiled lobby of this landmark Neoclassical high-rise (built in 1929, it was the city’s first skyscraper), they’re greeted with the fragrance of verbena—the first of many small details that make stays here memorable. Parisian designer Pierre-Yves Rochon decorated the 173 rooms in striking Art Deco style, with a contrasting beige-and-black palette accented with Argentine leather and mid-century paintings of the countryside. But unlike some design-minded hotels, these suites were made for sleeping: Sofitel’s own line of super-comfy mattresses have down featherbeds and Frette linens, making it tough to get up in the morning (in-room Nespresso coffeemakers can help). At Le Sud restaurant, which reopened after extensive renovations in October 2011, chef Olivier Falchi merges traditional French techniques with seasonal Argentinean products in such stellar platos as black hake grilled over open flames with a ragout of Turkish lentils in lemon-mussel broth.