On Monday, April 7, The MICHELIN Guide Buenos Aires & Mendoza 2025 was unveiled at the Susana Balbo Winery in Mendoza, nestled at the foot of the Andes. This year's selection features 80 establishments—56 in Buenos Aires and 24 in Mendoza—with 10 earning MICHELIN Stars.
While Argentina's culinary identity is undeniably linked to its famous grilled meats, the country's gastronomic offerings are far more diverse. From the traditional to the avant-garde, restaurants celebrate their lush gardens, varied crops, and abundant seafood, while incorporating an array of international influences. During their travels, our Inspectors commented on the country's impressive culinary expertise, the professionalism of its restaurant teams, and a growing focus on sustainability. There's also an increasing interest in valuing local produce, including rediscovering native varieties. The culinary scenes in both Buenos Aires and Mendoza are thriving, and they appear poised for continued growth.
Brutal, a newly recommended restaurant in Mendoza, offers a "wild and primitive" dining experience. © Brutal
The MICHELIN Guide Buenos Aires & Mendoza 2025 at a Glance:
- Two MICHELIN Stars: 1 restaurant
- One MICHELIN Star: 9 restaurants (3 new)
- MICHELIN Green Star: 10 restaurants (3 new)
- Bib Gourmand: 10 restaurants (3 new)
- Recommended: 60 restaurants (16 new)
Aramburu, a Two-MICHELIN-Star restaurant in Buenos Aires, combines innovation, technique, and aesthetics with Argentina’s finest produce. © Eugenio Mazzingui/Aramburu
Aramburu, Buenos Aires, Retains Two MICHELIN Stars
Chef Gonzalo Aramburu has reaffirmed his status as a leading figure in Argentine gastronomy, following the renewal of his Two MICHELIN Stars at Aramburu. Inspectors visiting his establishment in Recoleta, a neighborhood often referred to as "the Paris of Argentina," found that the kitchen's exceptional standards were unchanged. The dishes continue to exhibit technical excellence, featuring top-tier ingredients and uniquely stunning, photography-worthy presentation.
Angélica Cocina Maestra pays tribute to Mendoza’s flavors through a modern lens. © Angélica Cocina Maestra
Three New One-MICHELIN-Star Restaurants
A trio of establishments have joined the ranks of Argentina's MICHELIN-Starred venues this year.Crizia (Buenos Aires)
Reserving a table at this sophisticated, intimate venue is worthwhile for its chic ambiance alone, which you cannot help but fall in love with. The entire team's professionalism shines through in every detail, with Chef-Owner Gabriel Oggero sourcing ingredients through relationships with small-scale producers and fishermen. Although the cooking caters to diverse tastes, his "Pure Sea" tasting menu stands out as a superb celebration of seafood.Angélica Cocina Maestra (Mendoza)
The Catena Zapata winery, known for its Maya pyramid-style design, has revamped its dining offer with this "Wine First" concept restaurant pioneered by chefs Josefina Diana and Juan Manuel Feijoo. These two young talents craft a constantly evolving, creatively driven gastronomic experience, anchored in the winery’s diverse range of estate-grown wines. Taken as a whole, this is a genuinely remarkable experience!Riccitelli Bistró (Mendoza)
At Matias Riccitelli Wines, gastronomy, oenology, and sustainability intertwine to form a unique singular entity. Chef Juan Ventureyra maintains his commitment to protein, yet champions a locally-sourced, plant-led cuisine that embraces a "from the earth to the table" mantra, fully representing Mendocino DNA and reintroducing numerous endemic varieties.
The world of plants takes center stage at Riccitelli Bistró. © Martin Orozco/Riccitelli Bistró
Three New MICHELIN Green Stars
The move towards more responsible gastronomy is no fleeting trend; it’s a growing and solidifying commitment, and it thrills us to see more restaurants adopting planet-conscious practices. With these three new additions, the total number of Argentinian establishments with a MICHELIN Green Star rises to 10.Alcanfor (Buenos Aires)
In the humble setting of Villa Crespo, Chef Julián Galende captivates diners with a menu focused on seasonal ingredients. This largely plant-based and recycling-conscious offering draws on nearby small-scale producers, allowing him to perpetually discuss micro-seasonality.Angélica Cocina Maestra (Mendoza)
Josefina Diana and Juan Manuel Feijoo celebrate Mendocino products with a wine-centric concept and their own organic garden, where they nurture non-modified seeds and endeavor to offset their carbon footprint by planting native forests.Osadía de Crear (Mendoza)
At the family-run Susana Balbo Wines, there is a clear understanding that great cooking is the perfect accompaniment to the discovery and interpretation of Mendoza's wines. Chef Flavia Amad Di Leo, embracing this premise through modern dishes, uses organic produce from her garden and local suppliers, supporting a circular economy and reducing her restaurant's carbon footprint.
At Osadía de Crear, Chef Flavia Amad Di Leo crafts a modern menu using organic ingredients. © Osadía de Crear
The MICHELIN Guide Adds Three New Bib Gourmands
Since 1997, the Bib Gourmand has celebrated restaurants delivering outstanding value for money—a true delight for food enthusiasts. Based on thorough explorations and evaluations, the Inspectors have this year awarded the distinction to three Buenos Aires restaurants, increasing Argentina’s Bib Gourmand count to 10. The new entries are Ácido, Ajo Negro – Mar de Tapas, and MN Santa Inés.
MN Santa Inés in Buenos Aires offers modern cuisine with eclectic influences and fusion elements in a charming bohemian location. © MN Santa Inés
16 New Recommended Restaurants
Among the establishments newly added to The MICHELIN Guide's selection, there are 10 in Buenos Aires and 6 in Mendoza, covering a diverse range of culinary approaches. In the capital, notable mentions include Evelia's Italian-Porteño offering, Horta's honest nature-loving approach, and La Cabaña’s ode to meat. For influences from further afield, look no further than Han’s surprising Korean-tinged gastronomy or Osaka Concepción’s Peruvian-Japanese fusion.In Mendoza, highlights include "Argentine soil meets French sky" at Assemblage, the "wild and primitive" experience at Brutal, and the Mendocino flavor focus at La Vid – Bodega Norton and Los Bocheros.
New Recommended Restaurants include:
Alcanfor (Buenos Aires)Evelia (Buenos Aires)
Fico (Buenos Aires)
Han (Buenos Aires)
Horta (Buenos Aires)
La Cabaña (Buenos Aires)
Michel Rolland Grill & Wine (Buenos Aires)
Osaka Concepción (Buenos Aires)
Raíx (Buenos Aires)
Ultramarinos (Buenos Aires)
Anna Bistró (Mendoza)
Assemblage (Mendoza)
Brutal (Mendoza)
La Vid – Bodega Norton (Mendoza)
Los Bocheros (Mendoza)
Martino Wines (Mendoza)
Assemblage features a culinary offering at the intersection of Argentine and French gastronomy. © Martin Orozco/Assemblage
Buenos Aires' Fico restaurant is a specialist in Argentina's iconic grilled meats. © Damian Liviciche/Fico
The MICHELIN Guide Announces Two Special Awards
While restaurants are honored with Stars and Bib Gourmands, the Inspectors also keenly observe individual talents that contribute to their establishment's success. These professionals and their teams elevate the dining experience to unforgettable heights.MICHELIN Young Chef Award 2025: Nicolás Tykocki (Ácido, Buenos Aires)
This accolade celebrates 27-year-old Nicolás Tykocki, who charms diners with a playful and individual approach that defies traditional norms. His passion for tangy flavors (which also inspired the restaurant's name) and international culinary influences—spanning Korean, Chinese, Lebanese, Turkish, Spanish, American, and more—result in a daring and awe-inspiring offering. His "off-menu" daily dishes defy conventions, encouraging exploration and delight with every bite.MICHELIN Sommelier Award 2025: Elena Fernanda Cabrera and Leonel Ismael Castro Ortiz (Trescha, Buenos Aires)
Elena Fernanda Cabrera and Leonel Ismael Castro Ortiz, Trescha's wine duo, have been recognized for their dedication to enhancing the restaurant experience. Together, they strive to ensure a harmonious pairing with Chef Tomás Treschanski’s "test kitchen" philosophy. Their dynamic, tailored offer ranges from champagnes and Argentine wines to craft cocktails, lambic ales, and homemade kombuchas. Sit back and allow them to take you on a flavor journey.
At Trescha, the kitchen is enveloped by an elegant cedar counter. © Eduardo Torres/Trescha
The refined, contemporary setting at Osaka Concepción forms the perfect backdrop for its Peruvian-Japanese culinary fusion. © Gabriela Zelaschi/Osaka Concepción
Hero Image: Chawanmushi with Prawns at Trescha, Buenos Aires. © Eduardo Torres/Trescha
