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A steakhouse on the Puerto Madero waterfront that has been feeding everyone from Louis Armstrong to Sophia Loren, and isn't shy about it. The room is formal and old-school, the kind of place where jackets feel right, and the parrilla does most of the talking. The Gran Baby Beef, cooked low and slow for up to an hour, is what regulars point to. Classic Argentine steakhouse, with the swagger to match.
The awards strongest first
- Michelin Guide Selected Restaurant
One number, weighted & current 69
How we scoreThe dishes from the writeups
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Gran Baby Beef
“they say their speciality is the unique and classic Gran Baby Beef, that requires a cooking process of up to an hour”
Michelin Guide -
Tomahawk
“The cuts of meat here (Tomahawk, Rump Cap (Picanya) Wagyu, Dry Aged Ribeye etc) are of the highest quality”
Michelin Guide -
Dry aged ribeye
“The cuts of meat here (Tomahawk, Rump Cap (Picanya) Wagyu, Dry Aged Ribeye etc) are of the highest quality”
Michelin Guide
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The neighbors closest first
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