For Argentines, meat is more than sustenance—it's a ritual, a passion, and a cultural cornerstone. Every cut tells a story, perfected over generations by masterful grillers. Buenos Aires showcases this fiery devotion at its finest, from legendary institutions like Don Julio to the intimate charm of Fogón Asado.
In this city, the grill dictates the rhythm of life, turning Argentina’s iconic cuts into unforgettable culinary experiences. Discover The MICHELIN Guide’s top picks where steak reigns supreme.
Don Julio: An Argentine Icon
Don Julio, with One MICHELIN Star and a Green Star, is the quintessential Argentine grill. Globally recognized for its exceptional meats and sausages, the restaurant champions regenerative farming practices. With Pablo Rivero and Chef Guido Tassi at the helm, Don Julio is a haven for wine enthusiasts, home to a stunning cellar filled with bottles from across the country, including aged vintages and award-winning labels.Choosing what to order at Don Julio is no easy task. Seasonal offerings—like king oyster mushrooms, pumpkin carpaccio, or Calahorra peppers—sing after a visit to the grill. Try the homemade charcuterie and the exquisite sweetbreads, served whole with a crispy exterior and creamy center. The meat selection includes ribeye, sirloin, lean cuts like rump or tenderloin, and bone-in cuts such as short ribs or entrecôte. The meats are dry-aged to enhance tenderness without masking the natural flavors of the Angus and Hereford breeds. And don't skip the traditional desserts, especially the sweet pumpkin served with Lincoln cheese.
Cabaña Las Lilas: 30 Years of Fiery History
Since opening in 1995 in Puerto Madero, Buenos Aires' modern, upscale district, Cabaña Las Lilas has maintained a prestigious reputation. The restaurant's esteemed status stems from the collaboration between Estancias and Cabaña Las Lilas—providers of top-tier Angus beef—and the Iglesias family, now in its third generation, owners of the Rubaiyat restaurants in Brazil, Chile, and Spain.Attention to detail defines Cabaña Las Lilas: sharp-edged wooden-handled knives for meats, an artisanal Argentine cheese trolley, a grand cellar with a thoughtful wine selection, and professional service. This, combined with a breadbasket featuring chipá and queijo bread, promises an unforgettable experience. Expect cuts such as the 3-pound Chateaubriand finished tableside with flambéed Cognac, Argentine Wagyu Ribeye, the Brazilian favorite Picanha, Skirt Steak, and the house's hallmark Angus Ribeye. Each dish arrives with a cow-shaped pin—a cheeky symbol to indicate that the desired doneness has been reached.
Corte Comedor: Where Taste Meets Traceability
Located in the affluent neighborhood of Belgrano, this steakhouse is run by partners who are experts in their field. Two are owners of a facility specializing in Angus beef, expertly selecting meat from live cattle. The third is one of Argentina’s top charcutiers, whose craft shines in homemade sausages and cured meats. The fourth is a seasoned chef who masters cooking temperatures and creates signature side dishes. This collaborative energy fuels Corte Comedor’s success.Corte Comedor ensures the traceability of every cut, allowing diners to learn the breed, size, origin, and diet of the animal. Begin your meal with a well-seasoned Tartare, followed by homemade Chistorra or Blood Sausage paired with pears and Patagonzola cheese. Standout cuts include Center Cut Short Ribs (large rib, slow-cooked) and Flag Rib, quickly grilled over intense flames. The lineup continues: Flat Iron, Flank Steak, Ribeye Center, Rump, and Skirt Steak, all complemented by seasonal sides like Jalapeño Butter Corn, Black Garlic Butter Squash, or Broccoli with bean aioli and fried onion.
Elena: Commitment to Aged Meats
Situated in the elegant Four Seasons Hotel Buenos Aires, Elena set out to become a benchmark for Argentina’s finest meats. Embracing a relaxed aesthetic, spacious tables, and generous portion sizes, dishes are designed for sharing. Options range from Huancaína Octopus and Mushrooms with Patagonzola to charcuterie boards, Curry Lamb, and a tasty Milanesa with truffled fries. Elena specializes in heavyweight beef, aged in dry chambers until it achieves the perfect balance of tenderness and flavor.Under Executive Chef Juan Gaffuri, meats are wood-fired in a Josper oven—try the 450g bone-in Ribeye aged for 45 days, or the sharing-friendly 950g T-Bone. For richer flavor, opt for the "cut of the day," always sourced from pasture-fed animals, matured for 70 days. Elena doesn't skimp on the sides, from Triple Fried Fries to Pistachio Lime Cauliflower, or Sweet Potato with buffalo yogurt, cilantro, and cashew. A scoop of housemade ice cream with inventive, ever-changing flavors is a perfect way to cap off a meal at Elena.
Fervor: The Best of Land and Sea
Nestled in Recoleta among the city’s most esteemed hotels, Fervor combines fire artistry with a laid-back ambiance, perfect for long meals with family and friends. With experienced waitstaff, red leather banquettes, and bistro-style tables donned in white linens, Fervor is a swanky spot full of character that feels distinctly Buenos Aires.On the menu, you'll find a careful selection from the land and sea. Start with a purely Argentine Provoleta (grilled cheese) or the famed Revuelto Gramajo—a mix of scrambled eggs, potato shreds, and ham. Depending on availability, fish options might include hake, brotula, corvina, sole, sea bream, wreckfish, silverside, or anchoa. Meat options include popular grill staples like Ribs, Sirloin, Ribeye, Picanha, and Tenderloin. A top choice is the “Vacío del fino,” the thinnest part of Argentina's traditional cut—tender, juicy, and delicious.
República del Fuego: Where Quality Meets Value
Honored with a Bib Gourmand for its accessible prices, República del Fuego has a youthful vibe in one of the city’s most storied neighborhoods. Led by Executive Chef Patricio Pescio, the restaurant offers quality chargrilled meats paired with signature sides. Think sausages accompanied by aromatic chimichurri, Provoleta served with smoked red pepper jam, and hearty sweetbreads with cabutia puree, passion fruit, and peanut praline. The cauliflower cream is enriched with crispy chorizo crumbs.The grill showcases the Flag Rib, made from the finest rib center section, sliced thin and flash-cooked over high flames. Among the most popular dishes is Skirt Steak with Creole sauce, while diners looking for something new can try the thick Vacío, first braised in the oven and finished on the grill. Try pairing with Smoked Butter Mashed Potatoes with garlic and rosemary or a fresh salad with avocado, onion, fennel, and orange wedges. Save room for dessert—the mixed flan arrives with buffalo dulce de leche and whipped cream.
Duhau Restaurant & Vinoteca: Palatial Tastings
Inside the nearly century-old Duhau Palace, designed in the style of France’s Belle Époque and boasting one of Buenos Aires’s most beautiful gardens, you'll find this exclusive grill temple. Duhau Restaurant & Vinoteca has an impressive cheese cellar, refining products from small to medium producers nationwide, alongside an ideal bar for tasting these delights, accompanied by sommelier-selected wines.The restaurant's menu features traditional dishes with unique touches, from Criollo Sausage with brioche and chimichurri, to Sweetbreads with roasted lemon emulsion and Creole sauce. Choices abound: Corn and Meat Empanadas, Blood Sausage with organic egg, Black Hake, risottos, and pasta. For meat lovers, opt for one of two tasting menus, featuring either a selection of Angus cuts or the same offering with Wagyu beef, each accompanied by char-grilled vegetables and sides such as fried cassava or roasted beets with goat cheese. The Balcarce dessert—a classic hard to find elsewhere—is a perfect finale.
Fogón Asado: Behind Closed Doors
Beyond just dinner, Fogón Asado offers an immersive experience in an unmarked, hidden locale. The two menus—a nine-course offering and a Chef’s Counter menu with 14 courses—are both complemented by wines and drinks carefully selected by the house sommelier. With meats cooked before patrons in an intimate setting, diners embark on a sensory journey through Argentina’s flavors and traditions.The grill rolls out dishes like Eggplant on embers, Provoleta with torrontés wine reduction, sweetbreads with roasted tomatoes, sausages, smoked Marucha with pine, pork flank steak with yellow pepper, Northern-style Humita, Patagonian shrimp with kale and peas, lamb with roasted beet, and Ribeye Cap, among others. It's a grill experience designed to tantalize the senses and create unforgettable memories.
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Hero image: Elena restaurant's delicious T-bone steak, dry-aged for 45 days. © Four Seasons Hotel Buenos Aires/Elena
