Guidebook for Buenos Aires
Food Scene
After centuries of the same traditional Argentine mixed grill, one restaurant has dared to modernize the sacred parrilla. La Carnicería, which means "butcher shop," puts a new, hip twist on classic steakhouse fare with balanced dishes that excite every sense. The early seating tends to be tourist-heavy, while the locals pour in starting around 10:30 p.m. Sit at the bar, sip on a gin and tonic, and enter a whole new carnivorous world of smoked chorizos, caramelized sweetbreads, and bigger-than-your-head steaks
115 Recomendado por los habitantes de la zona
La Carnicería
2317 ThamesAfter centuries of the same traditional Argentine mixed grill, one restaurant has dared to modernize the sacred parrilla. La Carnicería, which means "butcher shop," puts a new, hip twist on classic steakhouse fare with balanced dishes that excite every sense. The early seating tends to be tourist-heavy, while the locals pour in starting around 10:30 p.m. Sit at the bar, sip on a gin and tonic, and enter a whole new carnivorous world of smoked chorizos, caramelized sweetbreads, and bigger-than-your-head steaks
Over a decade ago, Las Pizarras (which means “the chalkboards” in Spanish) was one of the first restaurants to go beyond parrilla fare to show local diners there can be more to a meal than a slab of steak. A pioneer in the farm-to-table movement, this cozy Palermo bistro changes its menu depending on what seasonal ingredients chef Rodrigo Castilla finds at the central market. Appropriately, chalkboards fill the space to highlight the daily specials.
72 Recomendado por los habitantes de la zona
Las Pizarras bistro
2296 ThamesOver a decade ago, Las Pizarras (which means “the chalkboards” in Spanish) was one of the first restaurants to go beyond parrilla fare to show local diners there can be more to a meal than a slab of steak. A pioneer in the farm-to-table movement, this cozy Palermo bistro changes its menu depending on what seasonal ingredients chef Rodrigo Castilla finds at the central market. Appropriately, chalkboards fill the space to highlight the daily specials.
While Don Julio is no longer a secret, the upscale steakhouse still captures the hearts and stomachs of locals and travelers. This is the place to experience what the Argentine parrilla is all about: top grass-fed sirloin, rump, and skirt steak, crispy sweetbreads, and Malbec by the bottles. Go for a leisurely lunch, or arrive early (or late) for dinner to avoid ultra-long waits for a table. Don't forget to sign your wine bottle so it can be added to the wall wine sculpture
446 Recomendado por los habitantes de la zona
Don Julio Parrilla
4699 GuatemalaWhile Don Julio is no longer a secret, the upscale steakhouse still captures the hearts and stomachs of locals and travelers. This is the place to experience what the Argentine parrilla is all about: top grass-fed sirloin, rump, and skirt steak, crispy sweetbreads, and Malbec by the bottles. Go for a leisurely lunch, or arrive early (or late) for dinner to avoid ultra-long waits for a table. Don't forget to sign your wine bottle so it can be added to the wall wine sculpture
BA doesn't do eggs in the morning. Instead, the medialuna (like a small croissant) and a cortado make up the local breakfast of champions. Lucío, a neighborhood spot in Palermo, makes multiple fresh batches of the glazed and gooey half-moons daily
8 Recomendado por los habitantes de la zona
Lucio Pizza y Pasta
2402 Raúl Scalabrini OrtizBA doesn't do eggs in the morning. Instead, the medialuna (like a small croissant) and a cortado make up the local breakfast of champions. Lucío, a neighborhood spot in Palermo, makes multiple fresh batches of the glazed and gooey half-moons daily
Affectionately called “chori” for short, the popular choripán sandwich, consisting of chorizo sausage (chori), bread (pan), and chimichurri sauce, is kind of like a hot dog on steroids. At this popular Palermo fast-food spot, diners choose from a handful of options, each made with a different type of homemade chorizo. Co-owner and famed bartender Tato Giovannoni takes care of the drink menu with his famous yerba mate gin and tonics (served in plastic cups) and new-to-the-market Maritima and Bosquisima beers, which Giovannoni created with Antares brewery.
35 Recomendado por los habitantes de la zona
Chiri
1653 ThamesAffectionately called “chori” for short, the popular choripán sandwich, consisting of chorizo sausage (chori), bread (pan), and chimichurri sauce, is kind of like a hot dog on steroids. At this popular Palermo fast-food spot, diners choose from a handful of options, each made with a different type of homemade chorizo. Co-owner and famed bartender Tato Giovannoni takes care of the drink menu with his famous yerba mate gin and tonics (served in plastic cups) and new-to-the-market Maritima and Bosquisima beers, which Giovannoni created with Antares brewery.
This isn't your Bubbe's Friday night shabbat dinner. The upscale Jewish eatery recreates Ashkenazi, Sephardic, Israeli, and Middle Eastern dishes using fresh ingredients and modern techniques in a way that both intrigues and invokes nostalgia. The bone-in pastrami will leave you utterly verklempt
49 Recomendado por los habitantes de la zona
Mishiguene
3368 LafinurThis isn't your Bubbe's Friday night shabbat dinner. The upscale Jewish eatery recreates Ashkenazi, Sephardic, Israeli, and Middle Eastern dishes using fresh ingredients and modern techniques in a way that both intrigues and invokes nostalgia. The bone-in pastrami will leave you utterly verklempt
For years Casa Cavia struggled to find its culinary niche, but after closing for refurbishments, it reopened in April 2017 with a new look and new chef, Mugaritz alum Julieta Caruso. It’s ideal for a boozy weekday lunch or afternoon merienda (tea time) to soak up the picture-perfect garden. The restaurant looks as if it were taken directly from a Vogue photoshoot and shares a space with a cultural center, publisher, bar, and florist shop
80 Recomendado por los habitantes de la zona
Casa Chene
2985 CaviaFor years Casa Cavia struggled to find its culinary niche, but after closing for refurbishments, it reopened in April 2017 with a new look and new chef, Mugaritz alum Julieta Caruso. It’s ideal for a boozy weekday lunch or afternoon merienda (tea time) to soak up the picture-perfect garden. The restaurant looks as if it were taken directly from a Vogue photoshoot and shares a space with a cultural center, publisher, bar, and florist shop
Located inside an unmarked mechanic shop, Proper has quickly become BA's restaurant opening of the year. Most of the small plates — like pork flank with pickles and radish, or sea bass with chermoula, beans, and pancetta broth — are cooked in a custom built wood-fired oven. That oven is the heart of the project by young yet seasoned chefs Leo Lanussol and Augusto Mayer. Proper is a real cook's restaurant: There's an industrial vibe and virtually no division between the kitchen and the dining room. Go with a group, snag the communal table, order one of everything on the menu, and make sure to save enough room for flan with dulce de leche and the banana split pie.
29 Recomendado por los habitantes de la zona
Proper
1676 AráozLocated inside an unmarked mechanic shop, Proper has quickly become BA's restaurant opening of the year. Most of the small plates — like pork flank with pickles and radish, or sea bass with chermoula, beans, and pancetta broth — are cooked in a custom built wood-fired oven. That oven is the heart of the project by young yet seasoned chefs Leo Lanussol and Augusto Mayer. Proper is a real cook's restaurant: There's an industrial vibe and virtually no division between the kitchen and the dining room. Go with a group, snag the communal table, order one of everything on the menu, and make sure to save enough room for flan with dulce de leche and the banana split pie.
Gran Dabbang delivers much-needed flavor and flair to a city with a traditional meat-and-empanadas kind of palate. Fresh and local product is key to these small plates blurring the borders of Latin American and Asian ingredients and flavors. It's open Monday nights, making it a favorite haunt of the local gastro community
97 Recomendado por los habitantes de la zona
Gran Dabbang
1543 Raúl Scalabrini OrtizGran Dabbang delivers much-needed flavor and flair to a city with a traditional meat-and-empanadas kind of palate. Fresh and local product is key to these small plates blurring the borders of Latin American and Asian ingredients and flavors. It's open Monday nights, making it a favorite haunt of the local gastro community
Sourdough bread wasn't a thing until Pain et Vin came to town. Started by an Israeli cook and his Argentine sommelier wife, this shop combines two of life's greatest pleasures: killer fresh bread and great local wines. Pain et Vin offers weekly wine tastings and classes, a good way to take a crash course in Argentine wine.
12 Recomendado por los habitantes de la zona
Pain et Vin
5132 GorritiSourdough bread wasn't a thing until Pain et Vin came to town. Started by an Israeli cook and his Argentine sommelier wife, this shop combines two of life's greatest pleasures: killer fresh bread and great local wines. Pain et Vin offers weekly wine tastings and classes, a good way to take a crash course in Argentine wine.
For decades Sarkis has reigned as the go-to joint for the kebab-craving masses. The longstanding Armenian-owned restaurant featuring mezze plates and grilled meats on a stick hasn’t changed much since the late Sarkis Kabatián first opened shop in 1982. Affordable dishes are available in full and half portions, like the ensalada belén (roasted eggplant, red peppers, golden raisins, and toasted almonds), sarawak (pickled cabbage salad), and muyatra (lentils, bulgur wheat, and fried pita chips). Go for lunch, or stop by when the restaurant opens to avoid a long wait for a table
174 Recomendado por los habitantes de la zona
Sarkis
1101 ThamesFor decades Sarkis has reigned as the go-to joint for the kebab-craving masses. The longstanding Armenian-owned restaurant featuring mezze plates and grilled meats on a stick hasn’t changed much since the late Sarkis Kabatián first opened shop in 1982. Affordable dishes are available in full and half portions, like the ensalada belén (roasted eggplant, red peppers, golden raisins, and toasted almonds), sarawak (pickled cabbage salad), and muyatra (lentils, bulgur wheat, and fried pita chips). Go for lunch, or stop by when the restaurant opens to avoid a long wait for a table
Even though this is South America, the Porteño palate begins to sweat at even a mild sprinkling of pepper. Spice addicts looking for a fix flock to the Southeast Asian Sunae Cantina. The former closed door restaurant (private supper club) first opened in owner Christina Sunae's home, but since has turned brick-and-mortar to bring bold homemade family recipes and stellar curries.
28 Recomendado por los habitantes de la zona
Sunae Asian Cantina
1626 HumboldtEven though this is South America, the Porteño palate begins to sweat at even a mild sprinkling of pepper. Spice addicts looking for a fix flock to the Southeast Asian Sunae Cantina. The former closed door restaurant (private supper club) first opened in owner Christina Sunae's home, but since has turned brick-and-mortar to bring bold homemade family recipes and stellar curries.
Disco
1365 Esmeraldafood shopping