Provoleta
Photo: Horacio Cambeiro · CC BY-SA 4.0

Disc of provolone cheese grilled in a small skillet or directly on the parrilla until the surface bubbles and the inside melts. Eaten with bread, oregano and chili flakes, as the warm-up to asado.

Provoleta was invented in 1940 by Natalio Alba, a Calabrian-born Argentine cheesemaker who settled in Arroyo Algodon, Cordoba. He shaped a provolone-style cheese into thick discs that could be grilled without dripping between the bars; Alba registered the trademark in 1955. The dish became the standard Argentine asado appetiser and is now served at every parrilla in Buenos Aires.

4 editor picks for Provoleta in Buenos Aires, ranked by editorial score. All Buenos Aires signature dishes · Provoleta across every city.

Don Julio ★ 4.9

$$$Argentine ParrillaPalermo Soho

Pablo Rivero's Palermo Soho parrilla; Latin America's 50 Best #1 in 2020 and 2024, #3 in 2025. One Michelin star plus a Green Star in the BA guide.

OrderBife de chorizo, Provoleta, Empanadas

La Carniceria ★ 4.6

$$$Argentine ParrillaPalermo Soho

Pedro Pena and German Sitz's intimate Palermo parrilla. Grass-fed beef from family land, no walk-ins; charred-crust steaks and smoky bone marrow.

OrderCostilla de chorizo, Mollejas, Grilled provoleta

La Cabrera ★ 4.4

$$$Argentine ParrillaPalermo Soho

Gaston Riveira's 2002 parrilla, famous for the dozen side bowls (purees, salsas, salads) served with every steak. Flagship plus La Cabrera Norte at 5127.

OrderBife de chorizo with side bowls, Provoleta, Ojo de bife

El Mirasol de La Recova ★ 4.2

$$$Argentine ParrillaRecoleta

Recova arcade branch of the 1967 El Mirasol parrilla group, on Posadas since 1992. Classic-cut parrilla, white tablecloths, near Recoleta cemetery hotels.

OrderBife de lomo, Mollejas, Provoleta

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