The Top 59 Places to Eat in Buenos Aires
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Rank 1. Don Julio
Grills
A proper Argentine steakhouse that landed on the World's 50 Best list, so yes, the hype is real. In a Palermo corner spot that feels like a neighborhood institution, the beef is farmed, butchered, and aged in-house, then kissed by a live-fire grill. Walls covered in wine bottles with handwritten notes, regulars who know the sommelier by name, and a wait list that forms months out. Book early, or join the queue and accept the empanadas.
- 50 Best 2025 · #10 · The World’s 50 Best Restaurants
- 50 Best #3 · Latin America's 50 Best Restaurants
- Michelin Guide 1 Star
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Tucked inside the Faena Hotel in Puerto Madero, El Mercado is an open-fire asado restaurant that landed on Latin America's 50 Best list, and one taste of the wood-and-clay-cooked beef tells you why. The room draws hotel guests and serious carnivores who came dressed up and left smelling like a campfire, which is honestly the best outcome. The wine list runs deep on Argentine bottles you won't find anywhere else.
- 50 Best Latin America's Best Sommelier Award 2025, sponsored by Vik · Latin America's 50 Best Restaurants · Maximiliano Pérez
- 50 Best #27 · Latin America's 50 Best Restaurants
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Rank 3. Han
Korean
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Rank 4. Niño Gordo
Asian
A giant baby balloon floating above Palermo Soho marks the entrance, which really tells you everything about the vibe inside. Niño Gordo is a loud, red-drenched dining room where the kitchen fuses Argentine techniques with flavors from across Asia, landing on a menu of fast, fun, shareable plates. It's made Latin America's 50 Best list, and the queue outside most nights suggests the locals already know. Come ready to share.
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Rank 5. Aramburu
Creative
Aramburu is a serious tasting menu restaurant tucked at the end of a cobbled passage in Recoleta, which sets the mood before you've even sat down. Gonzalo Aramburu runs a 16-course menu that reimagines Argentine classics with real technical ambition, and it's earned a spot on Latin America's 50 Best Restaurants. The crowd is dressed up, unhurried, and very much here on purpose. Go hungry, go curious, and don't skip the wine pairing.
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Rank 5. Trescha
Modern Cuisine
Ten diners, sixteen courses, one very young chef who trained at some of the world's most serious kitchens and came home to prove Buenos Aires can do haute cuisine. Trescha is a proper chef's-counter fine dining experience in a beautiful old mansion in Villa Crespo, landing on Latin America's 50 Best list along the way. The crowd is small by design, the wine cellar is serious, and dessert moves outside to the patio.
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Rank 5. El Preferido de Palermo
Traditional Cuisine
A classic Buenos Aires bodegón that landed on Latin America's 50 Best list without losing any of its charm. The team behind the beloved Don Julio opened this one to celebrate old-school Argentine cooking, the kind built on homemade charcuterie, organic produce, and proper beef milanesas. The room fills with locals who know exactly what they're ordering. Come hungry, share everything, and don't skip the flan.
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Rank 8. Crizia
Contemporary
In a city that treats beef like a religion, Crizia quietly makes the case for Argentina's ocean. It's a sleek, loft-style seafood restaurant in Palermo with an oyster bar, a wood-fired grill, and a glass-walled wine cellar that the regulars probably use as a backdrop for some very serious conversations. The kitchen pulls from Patagonian fisheries and its own rooftop garden, and it landed on Latin America's 50 Best list, which is the kind of validation that speaks for itself.
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Rank 8. Julia
Modern Cuisine
A tiny, candlelit tasting-menu restaurant in Villa Crespo with a spot on Latin America's 50 Best, Julia seats just 22 people across two sittings a night, which means getting a table feels like a genuine win. The seven-course menu leans into whatever's in season, plated so carefully that everyone instinctively reaches for their phone. Couples on special occasions fill most of the seats, and honestly, it's that kind of place.
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Rank 8. Mishiguene
Israeli
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Rank 8. Ness
Grills
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Rank 14. MN Santa Inés
Fusion, Contemporary
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Rank 14. Ácido
Contemporary
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Rank 14. Reliquia
Argentinian
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Rank 14. Ajo Negro
Modern Cuisine
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Rank 14. Anafe
Contemporary
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Rank 14. Bis Bistró
Contemporary
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Rank 14. Caseros
Traditional Cuisine, Home Cooking
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Rank 14. Chuchú
Argentinian, Traditional Cuisine
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Rank 14. Garabato Bistro
Contemporary, Traditional Cuisine
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Rank 14. La Alacena Trattoria
Italian
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Rank 24. Kōnā
Japanese
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Rank 24. Alcanfor
Contemporary, Farm to table
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Rank 24. ROUX
Contemporary
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Rank 24. PRESENCIA
French Contemporary
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Rank 24. Piedra Pasillo Al Fondo
Contemporary
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Rank 24. 4ta Pared
Contemporary
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Rank 24. A Fuego Fuerte
Contemporary
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Rank 24. Anchoíta
Contemporary
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Rank 24. Buri Omakase
Japanese, Sushi
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Rank 24. Cabaña Las Lilas
Meats and Grills, Barbecue
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Rank 24. Casa Cavia
Modern Cuisine
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Rank 24. Casa Palanti
Contemporary
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Rank 24. Casa Veltri
Italian
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Rank 24. Chuí
Vegetarian, Vegan
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Rank 24. Evelia
Italian, Argentinian
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Rank 24. Fervor
Meats and Seafood, Grills
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Rank 24. Fico
Farm to table, Contemporary
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Rank 24. Horta
Contemporary
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Rank 24. José El Carnicero
Grills
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Rank 24. Corte Comedor
Meats and Grills
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Rank 24. Michel Rolland Grill & Wine
Argentinian
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Rank 24. Narda Comedor
Regional Cuisine
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Rank 24. La Cabaña
Traditional Cuisine
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Rank 24. Nika Club Omakase
Japanese
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Rank 24. Osaka Concepción
Fusion
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Rank 24. Picarón
Contemporary
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Rank 24. República del Fuego
Grills, Argentinian
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Rank 24. Restó S.C.A
International
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Rank 24. Uni Omakase
Japanese
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Rank 24. Raggio Osteria
Italian
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Rank 24. Mercado de Liniers
Contemporary
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Rank 57. Fogón Asado
Meats and Grills
Palermo's answer to "what if asado was a tasting menu around a live fire" is right here. Fogón Asado seats you at a counter facing the grill, so the whole meal unfolds in front of you as a guided sequence, beef, vegetables, bread, and wine chosen to move with the fire rather than around it. It's intimate, unhurried, and genuinely precise. The crowd tends toward curious food people who want the real thing, not a steakhouse.
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Rank 58. Madre Rojas
Argentine Steakhouse
A parrilla in Villa Crespo where the chef also raises the cattle, which means the beef actually has a biography. The Wagyu-Angus cross is dry-aged in-house, then finished over wood fire with real restraint. The room is stone, timber, and glowing coals, drawing the kind of crowd that wants to understand what they're eating. It's landed on the World's Best Steak Restaurants list, and honestly, once the team walks you through the breed and the pasture, a regular steakhouse feels like a lie.
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A proper wood-fired parrilla on the banks of the Río de la Plata, and one of the places Buenos Aires locals would be quietly offended if you skipped. Dry-aged beef cooked over fire with the kind of assurance that only comes from doing it for generations, served by a room full of staff who've been here forever and know it. Families, regulars, and the occasional out-of-towner who got the right tip all share the same easy, generous space.