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A glass dome floods the dining room with light, the open kitchen anchors one wall, and the aging cabinets displaying different cuts of meat make the menu feel almost redundant. This is a contemporary steakhouse inside the Four Seasons Buenos Aires, where Angus and wagyu go over the Josper grill and the wine list leans hard on Mendoza and Patagonia. It ranks 54th on the World's Best Steak Restaurants list, which the regulars probably know by heart.
The awards strongest first
- World's 101 Best #54 · World's Best Steak Restaurants
- Michelin Guide Selected Restaurant
- The 50 The 50 Discovery
One number, weighted & current 75
How we scoreThe dishes from the writeups
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Grilled sweetbreads
“Start with grilled sweetbreads with lemon emulsion and bitter leaves before devouring a grass-fed Angus rib-eye, or a dry-aged Milanesa with mustard, truffle-laced potatoes and a fried egg.”
The 50 -
Dry-aged milanesa
“Start with grilled sweetbreads with lemon emulsion and bitter leaves before devouring a grass-fed Angus rib-eye, or a dry-aged Milanesa with mustard, truffle-laced potatoes and a fried egg.”
The 50 -
Angus rib-eye
“Start with grilled sweetbreads with lemon emulsion and bitter leaves before devouring a grass-fed Angus rib-eye, or a dry-aged Milanesa with mustard, truffle-laced potatoes and a fried egg.”
The 50 -
Angus T-Bone
“The culinary concept here, in what we would describe as a contemporary steakhouse, is traditional with meat (Angus sirloin, 45-day-aged Angus T-Bone, Argentinian wagyu ribeye etc) cooked on the Josper grill”
Michelin Guide
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The neighbors closest first
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- Pony Line Cocktail Bar Drink · 61
- Presidente Drink · 74
- Chuchú Traditional Argentine Eat · 74
- Floreria Atlántico Cocktail Bar Drink · 83
- PRESENCIA Mediterranean Eat · 69
- Duhau Restaurante & Vinoteca Argentine Eat · 69
- Palacio Duhau Stay · 85
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