1. Tisiano, 2. Época de Quesos, 3. Casarena, 4. Kalma Resto, 5. Osadía de Crear, 6. Don Julio, 7. Chori, 8. La Alacena, 9. El Baqueano, 10. Salvaje Bakery, 11. Gran Dabbang, 12. Güerrin, 13. Mishiguene, 14. Proper, 15. Roux. Argentina is home to both natural and man-made wonders. There's a lot to see and do in Argentina, from the glaciers and sky-scraping peaks of the Andes to the wines of Mendoza and the hustle and bustle of Buenos Aires. The region is home to the world's greatest waterfalls, the tallest peaks in the Americas, and some of the most breathtaking scenery that visitors will find nowhere else. If you're in Argentina, don't miss out on the Argentinian cuisine. Some of Argentina's most spectacular restaurants feature some of the best dishes from the cuisine, which are well worth trying. Choosing from a large number of eateries, on the other hand, is a challenge!
- Época de Quesos
- Kalma Resto
- Osadía de Crear
- Don Julio
- La Alacena
- El Baqueano
- Salvaje Bakery
- Gran Dabbang
You have two options for dining in Tisiano. The artisan cocktail bar in the front serves four daily platos del dia at fixed and cheap prices. If it’s the fantastic housemade pasta you seek, you’ll have to walk a little further off the street and into the stone dining room, which you should.
It serves three raviolis per day, as well as a variety of delectable sauces. Wood-fired pizzas with thin crusts are available. In front of the oven, you’ll notice the chef spinning his dough. The wine list is enormous, and the music is flawless. There’s a reason it’s so well-known in Argentina. After supper, take a stroll through the neighborhood, which is brimming with clubs and pubs.
Rate: 4.4/5.0, 2857 Google reviews
Address: San Lorenzo 1332, B7600 Mar del Plata, Provincia de Buenos Aires, Argentina
Época de Quesos
Teresita Inza started Epoca de Quesos in 1990 in a corner that used to be a cart post and pulpera. It was a ranch, a mysterious location, a nineteenth-century immueble that he discovered covered in yuyos and transformed into tapera.
Época de Quesos is the most romantic restaurant in Tandil, and an important, wonderful stop. It has plenty of rustic style, but the food, which includes mounds of luscious picadas, artisan beer, and wine, is the main attraction. The shop in front sells a broad selection of local cheeses and cured meats by the kilo, ideal for a picnic.
Before getting a table in the comfortable, tumbledown dining room (candlelit at night) or green patio, spend some time browsing the shop and buy sample of goods.
Rate: 4.4/5.0, 10,478 Google reviews
Address: cnr San Martín & 14 de Julio
The five-course meal appears almost a distraction with wine glasses in the foreground and the Cerro de la Plata framed by floor-length windows in the distance. If you can tear yourself away from the vistas, you’ll appreciate the attention to detail in the preparation of meals such mote wheat with carrot paste and pickled beets and spicy lamb gigot with mashed squash.
The dining room is modern and elegant, with polished surfaces and clean lines. Reservations must be made in advance.
After the lunch, take a tour of the relatively new winery, which is situated in a historic building; the barrel room, which stores over 400 barrels, is a sight to behold. Casarena exports 80% of its output, principally to the United States and Brazil.
Rate: 4.6/5.0, 255 Google reviews
Address: Brandsen 505, Luján de Cuyo
After dining at this restaurant, you may expect a walk with a view of Bosque Yatana. Kalma is one of the most interesting culinary destinations in Argentina. You’ll get delectable king crab, hake, and ravioli here. Enjoy delicious chocolate cakes, gelato, and parfait while visiting this location.
This venue’s excellent position makes it accessible by any mode of transportation. Delicious malbec, cordial, and gin are available here. Don’t miss out on a delicious chocolate frappe, cortado, or tonic. The patient staff works hard, maintains a pleasant attitude, and contributes to the overall success of the facility. Fantastic service is a strong suit that contributes significantly to the restaurant’s success. The prices are said to be reasonable. The cozy environment and magnificent decor will undoubtedly appeal to you.
The service ịn Kalma Resto is excellent, with personable yet humble young chef Jorge making the rounds and explaining his passion for sourcing local ingredients. The chocolate cake dessert isn’t too sweet and that’s a great thing.
Rate: 4.7/5.0, 264 Google reviews
Address: Gdor. Manuel Fernández Valdez 293, V9410IEB Ushuaia, Tierra del Fuego, Argentina
Osadía de Crear
The five-course wine-paired meal at Osadia de Crear is one of the best in the area, with attractively presented food in reasonable serving sizes. Susana Balbo, Argentina’s first woman winemaker, leads a family winery specializing in high-end wines. The winery, which is located in Agrelo, Luján de Cuyo, provides a comprehensive tourism and gastronomic service. The restaurant is stylishly constructed with rustic characteristics and mountain vistas, and is part of the Susana Balbo winery (whose namesake was the first female Argentine winemaker, and which is noted for its torrontés whites).
Espacio CRIOS, a cool, casual cafe serving finger meals in a patio and garden setting, is just a few feet away on the same site. You can come here to enjoy the perfect weekend.
Rate: 4.5/5.0, 434 Tripadvisor reviews
Address: Cochabamba 7801, Agrelo, Luján de Cuyo
All of Don Julio’s meat comes from grass-fed Aberdeen Angus and Hereford cattle grown outside of Buenos Aires. To reach optimum maturation, it must be kept in a climate-controlled refrigerator for at least 21 days. The beef is then cooked on a traditional “V” iron grill by grillmaster Bienvenido ‘Pepe’ Sotelo. For the full experience, pair with a lovely Malbec.
While Don Julio serves almost every part of the cow, owner Pablo Rivero suggests house cuts such bife de cuadril (rump steak) and entraa (thigh steak) (skirt steak). Start with the fried beef empanadas and crispy mollejas (sweetbreads) that are delicately seasoned with lemon juice and salt.
Its striped awning on a cute corner entices you in: enter through the wooden doors and into a world of sizzling steaks of various sizes on the indoor parrilla (grill). Signed wine bottles adorn the walls, indicating that guests have given their approval; now all you want to do is eat your steak. Fortunately, this is the best you’ll find—you’ve arrived at the Mecca.
Don Julio is a gorgeous steakhouse with an exceptional wine list, and it is one of Buenos Aires’ most well-known parrillas.
The best parrilla in Buenos Aires is a hotly contested title, but Don Julio is unquestionably in the race, with consistently faultless cooking and a smooth operation. This isn’t a hidden gem, but it’s popular for a reason.
Rate: 4.6/5.0, 10,111 Google reviews
Address: Guatemala 4691, C1425 CABA, Argentina
The vibrant Palermo corner with bunches of sausages hanging in the window is hard to miss. Local artist Alan Berry Rhys developed bright yellow chorizo cartoon pop art for the walls. If you like choripán, you’ll probably appreciate Chori, which is a modern take on the classic sausage sandwich. Although there are only a few choripán selections on the menu, it’s difficult to decide which one is the best. If you’re new to chorizo, start with the ahumado, a typical smoked chorizo sandwich with mushrooms, lettuce, orange, and garlic mayo served on cheese toast. Try one of their innovative combinations like pork sausage with kimchi or wild boar with pickled veggies if this isn’t your first time at the chori rodeo.
Chori, located in Palermo’s super-cool neighborhood and surrounded by bars and clubs, is the ideal pit-stop for a snack before a night out. Choose from a traditional chorizo roll or one of their more elaborate variations, all of which are cooked on an open flame parrilla. It’s sloppy, decadent, and budget-friendly at 160 pesos apiece.
Address: Thames 1653, C1414 CABA, Argentina
The type of café you wish you had in your neighborhood is La Alacena. If you reside in the barrio, you might go to La Alacena at least once a week for coffee and pastries, pasta lunch, or bakery bread. The ‘buena onda’ of its owners Julieta Oriolo and Mariana Bauzá, who also happen to be best friends, is perhaps why the bright corner eatery with neighboring bakery has such a pleasant attitude.
On weekdays, a dedicated lunch crowd digs into homemade goat cheese and pea ravioli, veal meatballs, and ricotta crostini with grilled radicchio, bacon, and grapes. On weekends, the restaurant is packed with diners who come for the Italian-style brunches accompanied by an Aperol Spritz. The desserts are very excellent, particularly the salted chocolate tart. La Alacena ticks all the boxes, whether you’re looking for a fast coffee and croissant, a big spaghetti lunch, a go-to brunch location, or to smash into delectable sweets. Choose from toasted sandwiches, homemade pasta, or antipasti for a rustic and wonderful meal. If you’re lucky enough to come across porchetta on the menu, go for it. Place an order for everything. On a busy day, finding a waiter can be difficult, but the wait is well worth it.
Rate: 4.3/5.0, 3187 Google reviews
Address: Gascón 1401, C1181 CABA, Argentina
Serious foodies embark on an adventure across Argentina in search of unique ingredients. As a consequence, a remarkable tasting menu and wine match has been created. Gabriela Lafuente, the owner and sommelier of El Baqueano, handpicks some of Argentina’s top bottles. She has a strong opinion and always chooses wines based on taste and marriage compatibility, rather of what is trendy.
Try unique meals like llama crudo, a traditional Andean dish served with three-colored quinoa, crisp amaranto, and an aj panca emulsion. What’s the connection? Torrontés from the Collovati winery in Argentina’s La Rioja. Alligator dumplings and faux bife de chorizo, which uses sirloin instead of juicy pacu river fish, are other house favorites.
Chef Fernando Rivarola travels around Argentina in search of artisan producers, with a focus on exotic meats such as llama, alligator, and river fish. The chef, along with his wife and sommelier Gabriela Lafuente, hosts a pop-up series called Cocinas Sin Fronteras, or Cooking Without Borders, in which he invites renowned chefs from around the world to cook in Buenos Aires.
Rate: 4.5/5.0, 467 Tripadvisor reviews
Address: Chile 499, Buenos Aires 1066 Argentina
Salvaje Bakery, housed in an ancient garage, has no true door, only an open kitchen and a tiny dining room with views of Dorrego Street. With their fantastic sourdough loaves, Salvaje elevates the bread game in BA. While the majority of individuals will take the bread home with them, there are a few tables and stools available for eating. Salvaje may be known for his bread, but the barista can also make a mean flat white. Order an Aperol Spritz to wash down all those carbs for a boozy afternoon snack.
Naturally, you should go since Salvaje makes some of the best bread in the city. To learn how Argentines prepare their modest morning meal, skip the brunch menu and go directly for the bread basket breakfast special. Butter, jam, dulce de leche, or olive oil are included in each basket. If you still haven’t had your fill of carbs, throw in a few buttery croissants. Any time of day, stop by for a simple breakfast with freshly made bread and coffee. Salvaje is open till 9 p.m. every day.
Rate: 4.5/5.0, 2134 Google reviews
Address: Av. Dorrego 1829, C1414 CABA, Argentina
The teeny-tiny restaurant is tucked away on a bustling thoroughfare that connects two parts of Palermo. Dabbang, a cult favorite, offers a refreshing change from the usual meat-heavy fare. Chef Mariano Ramón has a sixth sense when it comes to putting together unusual culinary combinations. He’s well-known in this town for a series of little and medium-sized plates that pack a punch of flavor, particularly a combination of salty, sweet, and acidic undertones. Ramón’s trips around India and Southeast Asia inspired Gran Dabbang, which is named after his favorite Bollywood action film, Dabangg (the poster hangs on the wall).
It’s not uncommon to see the culinary elite of the city dining at Gran Dabbang. On Mondays, especially, this is where the chefs eat. On Mondays, especially, this is where the chefs eat. Mariana Torta, a local sommelier, has chosen a handpicked collection of wines from some of Argentina’s most noteworthy wineries. Try unique items such as Patagonian hard pear cider.
Come for the unusual Asian-Latin American fusion of cuisine. Ramón organizes a bi-annual market as part of the Masticar cuisine festival, inviting the country’s best artisans and farmers to come to BA to display their wares. Many of these hard-to-find foods appear on his menu, including tree tomato, boniato sweet potato, and the local herbs kirkia and huacatay. The fainá, a chickpea cake topped with burrata and smoked eggplant; lamb curry with coconut chutney and raita; and Swiss chard pakoras are among the standout items.
Rate: 4.5/5.0, 1346 Google reviews
Address: Raúl Scalabrini Ortiz 1543, C1414DOC CABA, Argentina
Güerrn is a downtown pizza institution that hasn’t switched off its oven since it first opened in 1932. The pizzeria is divided into three sections: a front portion with standing room only for eating pizza by the slice; a sit-down area for enjoying the complete pie; and a back section with a secret room past the neon sign that reads “on fire.” Many Porteos believe that Argentine-style pizza is the best in the world and will fight to the death to defend it. Pizza is a source of national pride and plays a major role in everyday life for the locals, notably at legendary pizzerias like Güerrn.
Even if you don’t care for Argentine pizza, it’s still interesting to examine one of the origins of the country’s fascination. The thick crust, which is reminiscent of Chicago deep dish, is unlike anything else on the earth. The majority of the slices are sauce-free and recognized for their generous amounts of cheese. Try tastes like Fugazzeta, which is topped with cheese, onions, and a thin coating of ham, or Napolitana (short for “napo”), which is made with fresh tomatoes, mozzarella, and chopped garlic. A piece of fainá, a chickpea cake, is commonly purchased and placed on top of each slice.
Don’t be alarmed by the long line out the door; it goes quickly. After you’ve paid, take your ticket and give it to the pizzero, who has most likely been working there for over 30 years. When you need a fast slice or two, you can always count on Güerrn. Its great location in the heart of the Corrientes theater area attracts a lot of post-show visitors, as well as daily travel from adjacent office employees.
Rate: 4.5/5.0, 66,735 Google reviews
Address: Av. Corrientes 1368, C1043 CABA, Argentina
When you walk into the trendy restaurant in Palermo’s upmarket neighborhood, you’ll definitely notice the room is buzzing with energy—or maybe it’s just the klezmer musicians playing live music on a Friday night. The atmosphere is modern and elegant, with sensual low lighting and soft couches, and the walls are adorned with Judaica and images of Israeli markets.
The boisterous throng claps and sings to the klezmer band in between mouthful of baba ghanoush and gefilte fish. Despite the fact that Mishiguene specializes in Israeli and Jewish cuisine, diners come for the sophisticated, fine dining atmosphere, not for the food. Begin your meal with a beverage from the extensive cocktail menu, followed by a wine tasting of Argentine wines.
Mishiguene, which means “mad” in Yiddish, aptly reflects chef Tomás Kalika’s decision to build a restaurant honoring Argentina’s Jewish diaspora. Kalika uses a combination of Sephardic, Ashkenazi, and Middle Eastern cuisines to convey the Jewish immigrant experience in a modern way. Your grandmother probably didn’t make sous vide gefilte fish with gelled carrots and froth, bone-in pastrami, or a whole roasted cauliflower smeared in tahini, but she’d probably approve if she tried this version. Inside the kitchen, you can order a la carte, do the complete tasting menu, or choose the chef’s table meal.
Rate: 4.5/5.0, 1740 Google reviews
Address: Lafinur 3368, C1425 CABA, Argentina
Proper, hidden behind an inconspicuous door in an old mechanic’s shop, breathes life into a sleepy Palermo street. Between the dining area and the kitchen, there is no actual separation. Diners get a front-row seat to a team of young chefs who are primarily cooking in a wood-fired oven. Proper remains humble and calm despite its well-known trendsetting population of celebrities, musicians, actors, and models. It’s a favorite among BA’s culinary community, so it’s not uncommon to dine with local chefs, cooks, and industry insiders—especially on a Monday night, when most other restaurants are closed.
When Proper initially launched in 2016, it was an instant hit. Leo Lanussol and Augusto Mayer, two up-and-coming chefs and proprietors, focus on a seasonal cuisine of small and medium-sized plates cooked in a handmade wood-fired oven. Proper works its magic with veggies, paying great attention to textures, layers of flavors, and seasonal ingredients, while most other BA restaurants believe meat reigns supreme. Try the baked sweet potato with kale topped with Patagonzola, Patagonia’s version of Gorgonzola created by local cheesemaker Tony Couly. The sourdough, which is produced in-house and served alongside cured anchovies and churned butter, is another highlight. It would be a mistake not to save room for dessert, particularly the dulce de leche flan with vanilla bean whipped cream, which many flan experts consider to be the best in the city.
Proper does not take reservations, and there is always a wait out the door. Go early—around 8 p.m., when the doors open—or late at last call, about 11:30 p.m.—to avoid the hour-long wait. The service is friendly and informal, but don’t expect to be greeted on the red carpet. Picky eaters should avoid this establishment. Snag the communal table with a group of open-minded pals who are good with sharing and order one of each dish on the menu.
Rate: 4.4/5.0, 808 Google reviews
Address: Aráoz 1676, C1414 CABA, Argentina
Chef Martin Rebaudino spent years at Oviedo, a famed restaurant that was one of the city’s earliest fine dining establishments. He opened Roux, a charming corner bistro near the Recoleta cemetery, a few years ago. Despite the fact that the neighborhood is known for its older, more refined Recoleta clientele, Roux remains relaxed and welcoming to people of all ages.
Roux has a fantastic basement wine cellar, and the staff can advise you on which wines to try. They also have a fantastic wine list and unique pairing menus.
Locally sourced oysters, calamari steak, grilled shrimp, and griviche, a seafood salad with baby squid, mussels, prawns, and cured trout, are just a few of Roux’s house specialties. The kitchen is noted for its clean, stylish look. Take over the secret basement table in the wine cellar with a group of seafood-loving friends.
Rate: 4.6/5.0, 1554 Google reviews
Address: Peña 2300, C1126 CABA, Argentina