Restaurants in Buenos Aires
Beef is usually the first thing that comes to mind when thinking of Buenos Aires restaurants, and with good reason: Argentina’s prairies produce some of the best cuts in the world. But local cuisine also boasts European influences, and modern, inventive twists. Some of the best restaurants in Buenos Aires offer “tenedor libre” service, an all-you-can-eat buffet of appetizers, meats, salads and desserts. Modern Argentinian cuisine is served in a refined atmosphere at Casa Cruz, one of the most popular Buenos Aires restaurants. The unmarked entrance leads to a low-lit space where chef German Martegui serves specialties like foie gras crème brulee, grilled octopus and Argentinian veal tenderloin. At Sucre, chef Gonzalo Sacot interprets Argentinian classics with Italian, Spanish and even Japanese touches. Expect octopus tiradito, organic fried chicken and hearty cuts like Black Angus tenderloin, cooked in a wood-fired grill, plus a comprehensive list of national wines. For a French-inspired menu, head to Chila, a trendy eatery featuring tasting menus built around seasonal ingredients like quail, shrimp and fresh goat cheese. Chila has been honored with multiple awards, including Best Restaurant from Cuisine & Vins magazine in 2011.
Located in the Recoleta neighborhood, Cumaná serves both Argentine dishes and non-traditional fare like wood-fired pizzas. Lanterns and shelves of ornamental bottles decorate the bright, orange walls.
This tall, airy storefront in Palermo Viejo is presided over by the colorful Cecilia Hermann, who could have stepped out of a magical-realist novel. Guardian of Argentina’s culinary traditions—with a penchant for angel figurines—she presents a nearly anthropological display of sweets.
Don’t expect the same tasty pies from this porteño pizzeria’s Ezeiza location. The Italian menu here is basic, with classic sandwiches (ham and cheese; tomato, basil, and mozzarella, etc.) and overpriced salads. It is also a full coffee shop, with espresso, lattes, and pastries.
Owner Luis Acuna founded El Pobre Luis back in 1986, and the unassuming Núñez parrilla has become one of the city’s most legendary. Poor Lou, as hes called, is credited with first bringing the style of asado (grilled meat) from his native Uruguay to Buenos Aires.
The 1998 shuttering of this 124-year-old café caused such an uproar that within six weeks the city legislature gave it historic protection to save it; a 2001 restoration of the over-the-top elegance of the interior, with its three 19th-century stained-glass windows and marble bar, returned the Fr
Chef Alejandro Digilio plays with foams and candied lacquering in his pint-size space.
Olsen transports diners from Palermo Viejo to Scandinavia with its seafood-heavy menu and impressive selection of more than 60 vodkas. Dishes like blini, smoked herring, and red tuna are a large part of the restaurant’s allure, but so is the 60’s-inspired dining room, set in a former warehouse.
Lost in a time warp amid Palermo’s trendy spots, this classic has retained its original grocery. Eat in the back room with red-checked tablecloths where a mix of old-timers and barrio hipsters order the signature fabada (Spanish bean-and-sausage casserole).
Compare Malbecs from Argentina’s different regions around this tall
marble tasting bar. Here, superman sommelier Marcelo Rebolé oversees a
7,000-bottle cellar with some five dozen by-the-glass offerings
complemented by house-aged cheeses.
The spare, sleek building, designed by three young Argentine architects, holds this airy, glass-walled café—open at night Thursdays through Saturdays—that’s perfect for a post-visit caipirinha or delicious dessert. In warm weather, sit outside under a huge jacaranda tree and order the “Argentino
One of the joys of dining in Buenos Aires is that virtually any restaurant with a grill can crank out the best beef you’ve ever tasted. This no-frills parrilla is a perfect example of scrumptious simplicity.
An unmarked doorway in Villa Crespo conceals Almacén Secreto, the private kingdom of chef Abigail Machicado, who prepares dishes from Argentina's south (venison raviolones), center (oven-baked Paraná River fish), and north (charquisillo, a stew made with cured meat).
With its huge picture windows, long red banquettes, and curved wood walls, the Standard takes the style of an Edward Hopper 1950s diner (albeit with a less lonely vibe) and updates it with a minimalist, modern look.
This bustling lunchtime favorite among Porteños, who have been crowding the two level space since it first opened in another location in the 1940s.