Anafe is an argentine restaurant in Palermo Hollywood, Buenos Aires.
Editorially verified June 13, 2026 by Lewis Vaughan, TableJourney editor. Source.
Why locals love it: Eighth floor of a Colegiales high-rise, no street signage; you find it by riding the lift and trusting the rooftop view.
Tip: Sit on the terrace overlooking the Dorrego flea market; book a week ahead through the website.
Address: Virrey Aviles 3216, C1426 Buenos Aires
Nino Gordo in Buenos Aires: argentine parrilla room. Asian-Argentine parrilla concept; visitors expect a steakhouse and find Korean short rib and katsu.
Why locals love it: Asian-Argentine parrilla concept; visitors expect a steakhouse and find Korean short rib and katsu sando.
Tip: Order the katsu sando and the wagyu skewers; ask for sake or shochu pairings.
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.
Why locals love it: Twenty-two seats in a Villa Crespo townhouse; eight-strong team, dinner only Monday to Friday.
Tip: Book four weeks ahead through the venue's reservation system; both nightly seatings sell out by mid-week.
Trescha seats 11 around a single cedarwood counter in a Villa Crespo casona; the 15-course menu earned a Michelin star inside a year of opening.
Why locals love it: Eleven seats around a single cedarwood counter in a Villa Crespo casona; the Michelin nod followed inside a year.
Tip: Reservations open three months in advance; the 15-course menu changes constantly.
Gran Dabbang is Mariano Ramons no-reservations, no-signage Palermo room where the nights plates land on a chalkboard; arrive by 20:00 or wait.
Why locals love it: No reservations, no signage, no wine list; Mariano Ramon writes the night's plates on a chalkboard.
Tip: Arrive by 20:00 or sit and wait.
El Preferido (cafe corner) in Buenos Aires: Most visitors come for dinner; the morning-and-aperitif counter at the original 1952 bar is the locals' move.
Why locals love it: Most visitors come for dinner; the morning-and-aperitif counter at the original 1952 bar is the locals' move.
Tip: Walk in at 12:00, sit at the bar, order vermouth and a tortilla wedge.
Anchoita (cheese cart) in Buenos Aires: argentine room. Visitors come for the steak; the 50-strong Argentine cheese cart is the chef's quiet.
Why locals love it: Visitors come for the steak; the 50-strong Argentine cheese cart is the chef's quiet flex.
Tip: End dinner with the cheese cart; ask for the Patagonian and Salta selections.
