El Preferido de Palermo
- ★ 4.7
- $$$
- Argentine Bodegon, Spanish-italian
- Palermo Soho
- Buenos Aires
Pablo Rivero and Guido Tassi's revived 1952 corner bodegon; Spanish-Italian classics with parrilla-level meat sourcing.
15 editor picks across Argentina.

Ranked by our editors.
Pablo Rivero and Guido Tassi's revived 1952 corner bodegon; Spanish-Italian classics with parrilla-level meat sourcing.
Gaston Riveira's 2002 parrilla famous for the dozen side bowls (purees, salsas, salads) served with every steak.
Mariano Ramon's tiny no-reservation Palermo room since 2014.
Modern Palermo pizza al molde with a Sicilian crust angle: high-hydration dough, blistered crust, slab mozzarella, long natural fermentation.
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.
La Boca bodegon since 1954, a short walk from Bombonera stadium.
Buenos Aires' canonical pizza al molde pizzeria since 1934.
Narda Lepes' all-day Belgrano comedor championing vegetable-forward Argentine cooking, with Saturday salad-bar lunches and natural wines at dinner.
Pedro Pena and German Sitz's all-day Palermo deli-bar.
Corrientes pizzeria since 1932, cited with El Cuartito as a BA pizza al molde institution.
Recova arcade branch of the 1967 El Mirasol parrilla group, on Posadas since 1992.
San Cristobal classic Spanish-Argentine bodegon, opened 1948.
Chacarita corner bodegon doing Argentine-Italian pasta and milanesas since 1953.
Almagro pizzeria on Corrientes, the kind of stand-up pizza al molde joint locals come to between subway rides.
City-wide milanesa-specialist chain with a long-running Belgrano R branch: 20-plus toppings (napolitana, fugazzeta, calabresa) on the breaded cutlet.