38 editor picks in Buenos Aires.
Buenos Aires cooking runs from the open-fire parrilla to the immigrant kitchens that shaped the city, and the modern Argentine table now spans both. Palermo Soho holds much of the gravity: Don Julio on Guatemala and El Preferido de Palermo on Jorge Luis Borges anchor the classic end, while Tegui in Palermo Hollywood and Trescha in Villa Crespo push the contemporary side. For the old-guard bodegon spirit, El Obrero in La Boca and Albamonte in Chacarita keep the traditional plates going.
38 argentine places in Buenos Aires we have eaten in, sorted by editor score. All cuisines in Buenos Aires · Argentine across every city.
Pablo Rivero and Guido Tassi reopened this 1952 bodegon in 2020 with parrilla-grade Spanish-Italian classics.
German Sitz and Pedro Pena's Asian-leaning sister to La Carniceria; Korean, Chinese, Vietnamese and Thai over Argentine beef.
Mica Najmanovich and Nico Arcucci's eighth-floor Palermo Hollywood room over the Dorrego flea market.
Julio Martin Baez's 22-seat indie kitchen in Villa Crespo.
Mariano Ramon's tiny no-reservation Palermo room, open since 2014.
Tomas Kalika's modern Jewish-Argentine room since 2014; ashkenazi and sephardic cooking via fine-dining technique.
German Martitegui's Palermo Hollywood tasting room behind an unmarked door.
Gabriel Oggero's seafood-only Palermo room, oysters and fish from small Argentine producers.
Branko Vaccaro and Julia Bottaro's 22-seat Palermo corner: vegetable-led modern Argentine cooking with a young, devoted following and a Bib Gourmand mark.
Alejandro Feraud's Boulogne dining room (San Isidro, 25 km north of CABA) since 2014.
Tomas Treschanski opened Trescha in March 2023 in a Villa Crespo casona at age 25, after stages at Azurmendi and Frantzen.
Narda Lepes' all-day Belgrano comedor championing vegetable-forward Argentine cooking, with Saturday salad-bar lunches and natural wines at dinner.
Pablo Rivero and Guido Tassi's revived 1952 corner bodegon; Spanish-Italian classics with parrilla-level meat sourcing.
Mariano Ramon's tiny no-reservation Palermo room since 2014.
Try Milanesa napolitana
City-wide milanesa-specialist chain with a long-running Belgrano R branch: 20-plus toppings (napolitana, fugazzeta, calabresa) on the breaded cutlet.
Try Bife de chorizo and mashed potatoes
La Boca bodegon since 1954, a short walk from Bombonera stadium.
Narda Lepes' all-day Belgrano comedor championing vegetable-forward Argentine cooking, with Saturday salad-bar lunches and natural wines at dinner.
Try Choripan with house sausage
Pedro Pena and German Sitz's choripan-focused Palermo counter, an upgrade of the street-food staple with house-made sausages and toppings beyond chimichurri.
Pedro Pena and German Sitz's all-day Palermo deli-bar.
Try Paella de mariscos at Sunday lunch
San Cristobal classic Spanish-Argentine bodegon, opened 1948.
Try Cannelloni rossini
Chacarita corner bodegon doing Argentine-Italian pasta and milanesas since 1953.
16-18 course tasting in Pasaje del Correo, Recoleta.
Try Bife de chorizo and provoleta
The defining Palermo Soho parrilla.
Tomas Kalika's modern Jewish-Argentine room since 2014; ashkenazi and sephardic cooking via fine-dining technique.
Pineyro's Chacarita room in a former siphon factory; glass-walled charcoal grill, Argentine cheese cart and Entre Rios river fish.
Try Bife de chorizo and provoleta
Even Argentina's LA50B-#3 parrilla keeps the grill lit late.
Anafe in Buenos Aires: Eighth floor of a Colegiales high-rise, no street signage; you find it by riding the lift and trusting the rooftop view.
Julia is a 22-seat Villa Crespo townhouse from chef Julio Baez; an eight-strong team runs two nightly seatings, dinner only Monday to Friday.
Anchoita (cheese cart) in Buenos Aires: argentine room.
Try Bife de chorizo and mashed potatoes
El Obrero is a 1954 La Boca bodegon off the postcard route; ribeye, milanesa and Quilmes in a wood-paneled room hung with football memorabilia.
Try Milanesa napolitana
Belgrano R milanesa hall: 20-plus toppings (napolitana, fugazzeta, calabresa), generous portions, beer-and-fries combos, packed with locals weeknights.
Try Bife de chorizo and mashed potatoes
La Boca bodegon since 1954.
Try Choripan with house sausage
Chef-driven choripan counter from Pedro Pena and German Sitz: house-made sausages, four pickles, three chimichurris; the cheapest meal at Palermo quality.
Try Empanadas salteñas and tucumanas
Recoleta empanada institution since 1976.
Try Tucumana empanadas
Pueyrredon empanada counter famous for tucumana-style and the picante (spicy minced beef and potato).
Try Paella de mariscos at Sunday lunch
San Cristobal Spanish-Argentine bodegon since 1948.
Try Cannelloni rossini
Chacarita Argentine-Italian bodegon since 1953.
Try Tucumana empanadas, humitas
Balvanera empanada counter doing the Tucuman canon at lunch-budget prices.
