Beef Tasting, Cooking and Wines & at Argentine Experience
Join a lively chef’s table to taste 14 Argentine dishes. Make your own empanada, sip 5 boutique wines, and share an unforgettable night of flavor, culture, and connect...
Havanna (flagship) is a bakery in Microcentro, Buenos Aires.
Editorially verified June 1, 2026 by Elliot Marsh, TableJourney editor. Source.
Join a lively chef’s table to taste 14 Argentine dishes. Make your own empanada, sip 5 boutique wines, and share an unforgettable night of flavor, culture, and connect...
See beautiful vineyards and discover the stunning natural beauty and rich history of Buenos Aires Province as you enjoy a small-group full-day wine tasting trip.
Experience the thrill of Argentine football with verified tickets, a bilingual fan guide, a pre-match street food & drink party, a team t-shirt gift (not official), an...
Address: Florida 273, C1005 Buenos Aires
German Torres's Palermo-Colegiales border bakery, standard-bearer for Argentine sourdough since 2016. Alternative flours, integral pastries, his book Pan.
Worth the queue: Sourdough loaf with whole grain and rye
Three French entrepreneurs' Palermo Soho boulangerie, widely cited as the city's best croissant. Baguette, pain au levain, pastries; small cafe corner.
Worth the queue: Butter croissant
Palermo flagship of Buenos Aires' sourdough revolution, with branches in Recoleta, Almagro, Nunez and beyond. Slogan: fewer croissants, more medialunas.
Worth the queue: Medialunas (Argentine-style)
Caballito panaderia opened 1907, one of the oldest active bakeries in the city. Pasta frola, palmeritas, alfajores de maicena and a full factura counter.
Worth the queue: Pasta frola and palmeritas
Bruno and Olivier's Belgrano boulangerie: pain au chocolat, kouign amann and mille-feuilles, Argentine flour with French technique, plus a lunch counter.
Worth the queue: Pain au chocolat
Palermo Soho corner room turning out the city's most-photographed laminated pastries. Twice-baked almond croissants, kouign amann, medialunas queues.
Worth the queue: Twice-baked almond croissant