The Insider’s Guide to the best steakhouses in Buenos Aires

Slices of a medium rare Argentine flank stake or "vacío".
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The best parrillas in Buenos Aires + Argentine beef cuts 101

You’ve heard the rumors and we can confirm it’s true: Argentina has the best steak in the world, and if you are lucky enough to visit, you should absolutely try it. However, knowing what cut to order and where are the biggest challenges hungry travelers must face in their quest for the best steakhouses in Buenos Aires.

In this guide, we’ll cover our favorite steakhouses in the city, as well as a quick overview of Argentine beef cuts so you can order like a true porteño.

Of course, if you’d rather leave the picking to the experts, you can join our San Telmo Food Tour, and try some fantastic steak as well as other local delicacies.

Table of Contents

    Steak in Buenos Aires

    Beef holds a significant role in Argentine history, shaping the nation’s culture, economy, and culinary traditions. Given the ideal conditions of the vast pampas (grasslands) for cattle farming, the widespread availability of beef shaped the national diet since colonial times.

    Asados bring families and friends together around the grill, and parrillas (steakhouses) are among the most popular restaurants.

    Tira de asado (spare ribs), chorizos (sausage) and vacío (flank steak) cooking on a parrilla (Argentine grill).
    Tira de asado (spare ribs), chorizos (sausage) and vacío (flank steak)

    Argentine Beef Cuts

    The one cheatsheet you will need at a parrilla:

    • Achuras: Offall.
    • Morcilla: Blood sausage.
    • Mollejas: Sweetbreads.
    • Chorizo: Sausage.
    • Chinchulines: small intestines.
    • Entraña: skirt steak.
    • Cuadril: rump steak.
    • Ojo de Bife: ribeye steak.
    • Lomo: tenderloin.
    • Bife de Chorizo: sirloin.
    • Vacío: flank.
    • Provoleta: grilled pulled-curd Provolone cheese (not a meat cut, but a parrilla starter staple).

    How to ask for your steak:

    • Vuelta y vuelta: “turn and turn”: The meat barely touches the pan, is flipped, and stays on the pan for a little while longer before being served. if you want your steak rare, order vuelta y vuelta.
    • Jugoso: medium-rare, don’t order jugoso and expect the cut to be blue and bloody.
    • A punto: true medium, with some pink in the middle.
    • Pasado de punto: between medium and well done.
    • Cocido: well done.

    The Best Steakhouses in Buenos Aires

    Now that you know your Argentine beef cuts and how to order them, let’s get into the best parrillas in Buenos Aires.

    Fogón Asado

    Uriarte 1423 and Gorriti 3780 (Palermo)

    At the top of our list we have Fogón, an atypical closed-door parrilla with a fixed menu that offers an elevated asado experience. We love Fogón for a couple of reasons: first, you get to watch the asador (the grill man, so to speak) at work, while the staff explains how the whole thing works: wood, grill, technique… Then there’s the menu itself, which is a gourmet take on the traditional asado.

    Some tips before going to Fogón:
    • Make a reservation (here’s the reservation page). There’s limited seating, so book a place in advance.
    • Go hungry. There’s lots of food and lots of wine, so prepare accordingly.
    • Be in time. It starts at 7:45 pm sharp, since they space out the dishes (which is needed as, we repeat, there’s lots of food).
    The asador (grillman) at Fogón Asado, working on the grill.

    Don Julio

    Guatemala 4699 (Palermo)

    Don Julio is the ultimate mecca for steak lovers: it’s one of the top 50 restaurants in South America and arguably the best parrilla in Argentina, not just Buenos Aires. The meat here is absolutely amazing, though (reasonably) more expensive than your average parrilla.

    Some tips before you go:
    • Make a reservation if you can (here’s a link to their website). Don Julio gets very crowded, especially at dinnertime, and the queue is LONG. Try and make the reservation in advance (as soon as you know when you’ll be in town, as reservations are snatched MONTHS in advance).
    • Go for lunch instead of dinner. It’s much more feasible to get a lunch reservation, and the wait is usually way shorter if you don’t have one.
    • Take a look at the wine list. They have a legendary wine cellar (which you can visit!), and they know what wine pairs best with each cut. Don’t be afraid to ask for recommendations (you may need them given the 1800+ options on the menu).
    • Sign your wine bottle and add it to the collection. They have a neat display of wine bottles from happy customers, and you can add yours to the mix.
    What to order at Don Julio:

    Steer sweetbreads (mollejas de corazón), rib eye (ojo de bife) and rump steak (cola de cuadril).

    Parrilla Peña

    Rodríguez Peña 682 (City Center)

    While Don Julio is fantastic, it is a very different experience than going to a regular Buenos Aires steakhouse, what we call “parrilla de barrio”. Parrilla Peña is one such place, with an unbeatable offer that makes it a total hit with the local crowd: good food, generous portions and great prices. The atmosphere is chill and warm, the service is good and the location is convenient (it’s a few blocks away from Avenida Corrientes and the Colón Theater).

    What to order at Parrilla Peña:

    Rump Steak and Rib eye with a side of fries, though you can never go wrong with a good sirloin (bife de chorizo) or skirt (entraña). And do order the flan mixto for dessert (this is a quintessential part of the traditional parrilla experience).

    Corte Comedor

    Av. Olazábal 1391 (Belgrano)

    If you are looking for something new and fresh, Corte Comedor is the place to go. It started out as a butcher’s shop, and they opened the restaurant shortly thereafter. You can go for lunch and grab an excellent cut for dinner while you are at it.

    This is not your regular parrilla: while they do serve the classics, their most famous dishes come with a twist – don’t be afraid to order outside of the box! There are also some great options for vegetarians, which makes it a good fit for bigger groups.

    A few things to know before you go:
    • Make a reservation (here’s the link). While not as bad as Don Julio, it can get very crowded.
    • Reservations are for 2 hours (Yeah, we are not happy about it either).
    • It’s in Belgrano, which is not part of the traditional tourist circuit (but definitely worth a visit; you can make a day out of it and check out highlights such as the Chinatown and the River Plate Stadium).
    • Their English is ok at best (usually), as it caters more to a local audience.
    What to order at Corte Comedor:

    The merguez sausage (merguez de cordero), pork flank steak (matambre de cerdo) and skirt steak. The charcuterie is also fantastic, and we suggest the chocolate nemesis for dessert.

    La Cabrera

    José A. Cabrera 5127 (Palermo)

    A very popular parrilla with the local crowd, La Cabrera makes the list as one of the best steakhouses in Buenos Aires if only because everyone and their mother has eaten here at least once, and they were not disappointed. Great service, great food and great location in Palermo, close to Plaza Serrano. It’s on the pricier side, but given the generous portions, you do get what you pay for.

    Before going to La Cabrera, take into account:
    • Make a reservation (link here!) It’s a big place, but it gets crowded.
    • The portions are BIG, so hold back on ordering extras.
    • Every order comes with a pretty tasty selection of small side dishes to sample.
    • Many dishes are big enough to share, ask the staff about it before you order.
    • They have a happy hour between 6.30-8.00 pm with 30% off. Arrive early because they stop taking in “early bird” customers at 7.15, and you have to be out by 8.
    What to order at La Cabrera:

    You can’t go wrong here, though you should know that the T-Bone and Tomahawk, while good, cater to tourists; we locals tend to stick with the ribeye, skirt, and sirloin. If you still have room for dessert, try the dulce de leche volcano (you are not going to find it anywhere else!).

    El Secretito

    Av. Dorrego 2720 (Palermo)

    AKA “the little secret”, El Secretito is the best hidden parrilla in Buenos Aires. Don’t trust the facade or the closed signs, just ring the doorbell and wait. Good food, reasonable prices, big portions. If you are looking for a fancy dinner and “premium” beef, this place ain’t it; but if you want good food and an authentic experience, you are right at home.

    Some tips before you go:
    • Make a reservation to avoid long queues (phone only: 4777-8351 or 4773-8464).
    • Brush up your Spanish, it will be much appreciated when you order and for the reservation process.
    • Portions are big enough to share.
    What to order at El Secretito:

    The regulars go for ribeye and costillar (rack). Provoleta and tortilla de papa (Spanish tortilla) make for good, classic entrees. We may sound like a broken record, but flan mixto for dessert is the signature dessert for places like this one.

    Cabaña Las Lilas

    Av. Alicia Moreau de Justo 516 (Puerto Madero)

    If you want fancy, this is fancy. Cabaña Las Lilas (located in trendy Puerto Madero) offers excellent service and food, with a great view of the river bank. Beware: prices are high, as is the norm in Puerto Madero.

    What to order at Cabaña Las Lilas:

    Ask about the specialty cuts (asado especial), or stick with the classics, like ribeye and sirloin. The wagyu hamburger is also very good.

    That’s it folks!

    We wish you a fantastic parrilla experience during your stay in Buenos Aires. And if you are in the mood for a gastronomic experience like no other (it’s not bragging if it’s true!) come to one of our Buenos Aires Food Tours – it’s the perfect introduction to Argentine culture and a great way to connect with fellow travelers and local experts. Come say hi!

    Parrilla and Asado FAQS

    What’s the difference between asado and parrilla?

    Asado is a social event in which families, friends or coworkers get together to grill, typically red meat cuts and offal. Asado is accompanied by salads and paired with red wines. Tira de Asado refers to spare ribs (confusing, I know). Parrillas are steakhouses, restaurants that specialize in grilled meats.

    What is an asado?

    The term “asado” refers to both the grilling technique and the gathering itself. During an asado, various cuts of beef, such as ribs, flank steak, sausages, short ribs and offal are slow-cooked over an open fire or charcoal grill. The meat is typically seasoned with salt and sometimes with chimichurri, a sauce made from dried herbs, garlic, vinegar, and oil. As a social gathering, asado has many ritual-like steps that Argentines enthusiastically follow to obtain perfectly cooked beef. To learn more about asado, check out our in-depht asado article.

    Why is Argentine beef so famous?

    Argentine beef is renowned worldwide for its exceptional quality and flavor, which is directly related to the country’s commitment to natural grazing and pasture-raised cattle.

    Which parrillas in Buenos Aires have gluten free options?

    Fogón, Don Julio, La Cabrera, Corte Comedor and Las Lilas all have gluten free options. With Fogón, let them know right after making the reservation, so they can adapt the menu. For the others, check with the waiter before placing your order. There’s also Campobravo (Honduras 5600, Las Cañitas) which is entirely gluten free.

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