40 Must Try Parrillas (Steakhouses) in Buenos Aires
40 Must Try Parrillas (Steakhouses) in Buenos Aires
Here’s a BIG roundup of our favorite parrillas in the city to get the taste buds salivating.
Beef has been fueling hungry bellies and Argentina’s economy for as long as the cattle-herding gauchos of the pampas can remember. And like gathering to watch a fútbol match or setting the world to rights over a ronda de mate, dining out on big slabs of meat is woven into the fabric of daily life. Parrillas, as steakhouses are known here, are as ubiquitous in Buenos Aires as a Messi soccer shirt on an elementary schoolkid. They run the gauntlet from traditional, white table-clothed restaurants to hole-in-the-wall joints, boisterous, family-friendly grills and modern, Michelin-recommended eateries. Here’s a roundup of our favorite parrillas in the city to get the taste buds salivating.
We have marked these parrillas under the following different categories:
🥩Locals only “no frills” joint: Solid meat at solid prices and a great “local experience.” They might have more dishes like milenesas, pastas, etc. There will most likely be zero tourists. There is some overlap here with “traditonal parrilla”.
🇦🇷Traditional: These parrillas can still be a great “local experience”, but they are a little more refined. Think white table clothes, waiters in bowties, etc.
🇦🇷😎Traditional but Trendy: These are like traditional parrillas, but their menu or vibe has more of a modern feel. Maybe a few more interesting side dishes. Maybe some dry-aged options. The interior design might be a little funky, and the waiters aren’t all in bowties. But the menu doesn’t stray too far off from a traditional parrilla.
😎New School/trendy Parrillas: These spots have all the meat cuts of traditional parrillas, but there is much more focus on explaining where their beef comes from, how it is aged, etc. They might have dry-aged options or wagyu. They will also have a much wider selection of side dishes and appetizers, not just the basics found in traditional parrillas like chorizo and proveleta, etc. They also might have more sophisticated vegetable side dishes. Tourists probably know about them.
💰Upscale/expensive/touristy, but worth it: These places are on the higher end, but the prices can be justified for the quality of meat and service you get.
*Note that we will mark some parrillas with two different categories if there is a substantial overlap.
Please read below for a list of our favorite 40 parrillas with ample descriptions and photos!
La Carniceria
Thames 2317, Palermo Soho
😎New School/trendy
A modern spin on the traditional parrilla, La Carniceria (The Butcher’s Shop) is an intimate spot that serves meat reared on its own farm in La Pampa province. Smoky aromas fill the room from the wood-fired grill, which is the focal point of the restaurant. It’s a workshop for meats matured at varying ages and eclectic plates like chorizo with a fried egg and grilled mushrooms with peas, chestnuts, and chimichurri. Bring your wallet because it’s at the upper end of the range, and be sure to try the smoked ribs. The creators, Germán Sitz and Pedro Peña are also the brains behind Niño Gordo and other top city eateries.
José el Carnicero
Thames 2316, Palermo Soho
😎New School/trendy
José the Butcher is another creation of Germán Sitz and Pedro Peña. Not content with satisfying meat cravings with La Carniceria, they opened this 30-guest (book ahead) locale on the opposite side of the street. The focus here is on the Argentine tradition of cooking meats slowly on “la estaca” (spit) with new-wave spins on appetizers and side dishes. It is the first “modern parrilla” to mainly focus on this style, with the choose of lamb, beef or pork. They also have a few other cuts cooked on the grill. Before digging into the slow-cooked meat, order tongue vinaigrette with capers, parsley, shitake, and oyster sauce, or lamb kidney with hazelnut and lima bean.
Lo de Jesús
Gurruchaga 1406, Palermo Soho
🇦🇷Traditional Parrilla
This mainstay has been around since 1953, and some of the superb waiters look like they may have been, too. For a long time, a typical barrio grill, in recent years, it has upped its game by joining forces with the adjoining La Malbequería wine shop. This collaboration has allowed it to offer the two biggest icons of Argentine gastronomy: meat and wine. The T-Bone and Tomahawk steaks are big hitters, and the menu also has exquisite pasta dishes and a must-try crunchy-on-the-outside, creamy-on-the-inside provoleta. With Don Julio prices going through the stratosphere, it’s one of the best Palermo options for an all-around, authentic experience with a classy touch.
Casa Pasto
Nicaragua 4557, Palermo Soho
🇦🇷😎Traditional but Trendy
On the lesser-trafficked side of Plaza Armenia, the ‘Grass House’ only opens on Saturday and Sunday, making reservations essential. Acclaimed parrillero Nacho Bravo promises a menu of purely grass-fed Angus and Hereford beef with exclusively organic vegetables. If you can’t make the weekend and have an open mind to your dining, then the space is used for Nakuri Urinaki on Thursday and Friday. A first of its kind in the city, it’s a menu of meat sushi combining the best of Japanese cooking traditions and Argentine meat. Plates to look out for are molleja tartare and entraña nigiri.
La Choza de Gascón
Gascón 1701, Palermo Viejo
🇦🇷Traditional Parrilla
La Choza occupies a charming corner just a couple of blocks from Plaza Armenia, yet far away not to be overrun with tourists. It’s a family-friendly parrilla with attentive career waiters and affordable, non-tourist-trap prices. Plates are big and comfortable to share, notably the asado ancho (wide rib). Go for the parrillada for a little bit of everything, namely chorizo, morcilla (black pudding), offal, and cuts of meat like matambrito (pork flank steak). The streetside area is ideal for a long dinner on warm summer evenings or lunch beneath the heaters in winter. Besides Saturday, you can usually just show up and get a table.
Lo de Bebe
Charcas 3828, Palermo Viejo
🥩Locals only “no-frills” joint
Sometimes, all you need is a no-frills, economical go-to for a meat fix, and this is when Lo de Bebe comes up trumps. It’s small, rowdy, and, with photos of cultural icons and fileteado art on the walls, quintessentially Argentine. A good chunk of the clientele is on first-name terms with the owner and staff, which can make it feel like walking into someone’s home. Bife de chorizo (sirloin), vacio (flank steak), and bondiola (pork neck) are all favorites, as are simple grab-and-go choripan (chorizo sandwich). Orders come fast with liter bottles of beer and sodas and a decent selection of wine.
La Parrila de Tomahawk
El Salvador 6002, Palermo Hollywood
🥩Locals only “no frills” joint
In the heart of Palermo Hollywood, Tomahawk is a low-key butcher’s, wine shop, and restaurant all in one. It specializes in dry-aged beef, and the shop’s refrigerator is packed with pre-cut T-Bones, rib-eyes, prime ribs, and others to go. The team is also committed to offering high-end, boutique wines with their own identities. If you want to eat, the parrilla has a couple of streetside tables and is open from noon to mid-afternoon only. The undeniable house specialty is the rib-eye sandwich – perfect for a pitstop while wandering around the neighborhood.
Hierro Parrilla Palermo
Costa Rica 5602, Palermo Hollywood
😎New School/trendy
What began as a stand-in Mercado de San Telmo is now a trendy restaurant on a prestigious corner of Palermo Hollywood. Four friends from Patagonia came up with the idea to combine their knowledge of food and tourism to create a casa de fuegos (house of fire). As much as possible from the menu is cooked over a wood-fired grill, giving an unmistakable smokiness to the meat and vegetables. Interesting plates range from lamb chorizo with beans, teriyaki, and alioli to sweetbread with grilled cauliflower and garlic. Sit at the bar or ask for a table by the grill and watch the show unfold.
Parrilla SecreTiTo
Dorrego 2720, Las Cañitas
🥩Locals only “no frills” joint
A humble door, smoky aromas permeating the room, big groups of friends (often after a game of fútbol), and regular prices: some might say this is how a parrilla should be. Tables are packed tightly, and Racing Club soccer memorabilia adorns the walls. It's not the secret it was when it started in 2004, but the meat still comes as quick and in hearty portions – don’t miss the 400-gram provoleta. The sign on the door always says closed, so ring the bell and wait to be welcomed. And expect a boisterous scene best suited to a night out with mates rather than a date.
Corte Comedor
Olazábal 1391, Belgrano
😎New School/trendy
In this slick and casual Belgrano restaurant, Corte strives to push a forward-thinking concept on the parrilla while remaining faithful to the core ingredient: quality local meat. Most naturally come for the high-quality meat, but innovative and thoughtful sides also stand out. Fried Brussels sprouts with bacon and blue cheese and corn with goat cheese and jalapeno butter are particularly eye-catching. If it’s full, which it often is, or you are pushed for time, you can purchase cuts to go at the adjoining butcher shop. Overall, it is a good option to end a day visiting the city’s nearby Chinatown (if you aren’t already on the Asian food trail, that is). With a large selection of innovative vegetable dishes, it is also a great spot if you have vegetarians or vegans in your group.
Marucha
11 de Septiembre de 1888, Núñez
🥩Locals only “no frills” joint
🇦🇷Traditional
Marucha, which is the name of a cut of beef that has become popular in recent years, is perfect if you’re after a truly local restaurant. There’s little tourist interest nearby, so the only reason you’d be here is following a recommendation. The atmosphere is laidback and family-friendly, and the majority of diners are known to the staff. Meat undergoes a 20-30 day maturing process on arrival to guarantee the utmost flavor and tenderness. They also have kosher rib eye and chorizo options. You can’t visit without ordering the tortilla de papas and mollejas, which are like fluffy clouds of sweetbread.
Somos Asado
Scalabrini Ortiz 651, Villa Crespo
😎New School/trendy
Adding to the ever-growing food scene of Villa Crespo, Somos Asado adopts a modern parrilla approach in that it doesn’t use a parrilla (grill) as its main cooking device. Instead, meats are mostly cooked within a traditional horno del barro. It’s a place for aged meats, sides of seasonal vegetables, and a good selection of wines. Located on a busy avenue, it’s easy to miss if just strolling by, yet full of mouth-watering rewards when coming here for a purpose. The flower-filled patio at the rear is a great hangout on a balmy night and is often used for events. Be sure to fill up on the 30-day aged Porterhouse with grilled sides of cauliflower and beetroot with blue cheese.
Madre Rojas
Rojas 1600, Villa Crespo
🇦🇷😎Traditional but Trendy
Set away from the neighborhood's main culinary circuit, this is a contemporary canteen where meat is high on the menu. One of the co-owners is a pioneer in the rearing of wagyu beef in the Entre Rios province. Consequently, you’ll find delicacies like wagyu chorizo, wagyu empanadas, and wagyu charcuterie. Just don’t get fooled by the old-school decor. This has quickly become a favorite among a younger, in-the-know crowd looking for twists on parrilla dishes. The other co-owners also preside over SEDE whisky bar and Sifón tapas and vermouth bar, two drinking hotspots in Chacarita.
Don Zoilo
Dr. Honorio Pueyrredón 1406, Villa Crespo
🇦🇷Traditional Parrilla
In the grilling business for over three decades, Don Zolio has been straight out of the Argentine parrilla manual – dark wood furniture, white tablecloths, branded plates, and career waiters in bow ties. The meat is aged for 45-60 days, and the menu has every cut imaginable. Besides the meat, it’s worth trying the bocaditos de acelga (fried chard balls), burrata with prosciutto, and homemade pasta. Bookings are recommended, especially on weekends. Otherwise, you might end up standing in line with the rest of the hungry neighborhood.
Don Jorge
Villarroel 1201, Villa Crespo
🥩Locals only “no frills” joint
This typical barrio steakhouse is the kind of place for when you’re looking for that price-quantity combination. It’s unpretentious and all but unknown, but it will make you want to become a weekly regular. Almost all cuts on the menu can be ordered as half portions, which is great if you fancy mixing things up. And if you aren’t in the mood for an all-out feast, you can opt for equally satisfying steak and milanesa sandwiches. The Movistar Arena is a short walk away, so consider it as a pit stop before or after a show.
Maure Parrilla
Cordoba 6401, Chacarita
🇦🇷😎Traditional but Trendy
Part of the Chacarita food revolution, Maure offers the quintessential experience for meat lovers. Start with provoleta grilled cheese and empanadas, and continue with chorizo, morcilla, and chinchulines (chitterlings) to finish with traditional and lesser-known cuts. A neat corner spot, when opened, it brought a fresh take on the neighborhood’s more traditional grills. The best way to enjoy it is to grab a table outside when the sun is shining and order the asado de banderita (thin-cut ribs) to share with friends.
El Rebenque de Omar
Matheu 24, Balvanera
🥩Locals only “no frills” joint
In the wholesale shopping district of Once, for a long time, this small bodegon-style parrilla was like hundreds more in the city loved for its price-quality offer. Then, in late 2023, Robert de Niro and Argentine actor Luis Brandini stepped in to shoot a scene for the drama series Nada. Since then, its popularity has unsurprisingly soared. They come for the authentic ambiance that’s complete with references to cultural icons like tango singer Carlos Gardel and actor Tita Merello. The house specialty, which de Niro himself enjoyed, is a 900-gram bife de chorizo a caballo – sirloin served with two fried eggs.
República del Fuego
Juncal 2682, Barrio Norte
😎New School/trendy
Classic and modern dining combine to bring a bit of culinary flair to the less glamorous Barrio Norte area of Recoleta. Several of the meat options are designed to share, namely 800-gram short rib and 800-gram flank steak. Even if you aren’t that hungry, you can sit at the bar, which stays open until 2 am, and sip your way through the cocktail menu. The restaurant has had a fair amount of media coverage of late, so expect a young, informal crowd and a few photo-snapping, wannabe influencers mixed in with the carnivores.
Mecha Fuego Porteño
Mercedes 3939, Villa Devoto
😎New School/trendy
A sign proclaiming Fuego, comida y bebida, los secretos de la vida (Fire, food and drinks, the secrets of life) welcomes diners to Villa Devoto's coolest parrilla. Here, beauty is found in the details. Almost all plates are paired with curious ingredients, like the Malbec-infused ribs with a rocket, fennel, and orange salad. While the focus is on grilled meat and offal, the restaurant has an extensive cocktail list and an in-house bakery. A unique feature is the architectural design – the interior is divided into glass cubes that can be heated and musicalized autonomously.
La Condesa Grill & Pasta
Virrey Arredondo 3505, Colegiales
🇦🇷😎Traditional but Trendy
Whether you’re after craft beer, pizza or meat, Colegiales is a superb barrio to explore. La Condesa positions itself somewhere between a classic bodegón and a contemporary bistro. Come as a couple or in a group and dive fast first into the parrilla house specials to share. Big eaters will love the Gran costillar braseado de asado ancho, which brings five slow-cooked ribs weighing in at 1.8 kg. Or linger over the 900 gram giant bife de chorizo. Both come with two sides. As the name implies, there’s homemade pastas, plus milanesas, salads, cocktails and more. There’s a sister restaurant in Villa Devoto (Asunción 4031), too.
Fervor
Posadas 1519, Recoleta
🇦🇷Traditional
Amid the upscale hotels and French mansions of Buenos Aires’ most desirable zip code, Fervor oozes elegance with a menu to match. With a harlequin-style tiled floor, chandeliers, and city memorabilia hanging from the walls, stepping inside is like being transported to a golden age of dining. The meat here undergoes a dry-aging process on the bone, which maximizes natural flavor and enhances tenderness. If you’re here in a group of four, consider ordering the whole tenderloin cooked with rosemary and garlic. Fish lovers also get a look in with grilled South Atlantic classics like abadejo (cod) and corvina (sea bass). Finish off with a postre vigilante (quince and cheese) or one of over a dozen other desserts.
Grandes Carnicerías del Plata
Chile 594, San Telmo
🇦🇷Traditional
On the corner of two busy, cobblestone San Telmo streets, Grandes Carnicerias del Plata is the kind of place where you’ll find tables of lunchtime locals nestled between families and wide-eyed tourists. Formerly Gran Parrilla del Plata (where the Obamas dined in 2016), this classic steakhouse was a butcher shop way back when. The service is efficient, and the steaks arrive sizzling on individual cast-iron griddles. Almost as enjoyable as the food is, catching a glimpse of the chefs flipping steaks and checking out the restaurant’s antique butchery paraphernalia – you’d be forgiven for thinking you’ve landed in a movie set.
Parrilla Peña
Rodriguez Peña 682, San Nicolás
🇦🇷Traditional Parrilla
If you want the straight-up neighborhood steakhouse experience, then you’ll be hard-pushed to beat the vibe here. About four blocks from the Corrientes theater district, it’s not the hidden gem it once was, but still mostly frequented by a faithful local crowd. They come to be served their favorite cuts by speedy, longtime waiters with exceptional memories. The second you sit, you’ll receive a bread basket with sauces and an empanada to tide you over while studying the menu. Prices are mid-range, and the meat selection is packed with all the classics – think asado (short rib), ojo de bife (ribeye) and entraña (skirt steak).
Fogón Asado
Uriarte 1423, Palermo Soho and Gorriti 3780, Palermo Viejo
😎New School/trendy
💰Upscale/expensive/touristy, but worth it
One of the World’s 101 Best Steak Restaurants, Fogón is a sophisticated and exclusive dining experience. Guests sit at a bar that wraps around the parrilla, where chefs take time to explain the ingredients and grilling process of each plate. The offer is a 9-course tasting menu (by reservation only), which includes four starters (including provoleta cheese and molleja (sweetbread)), four cuts of meat, dessert, and coffee. You can then choose to accompany it with a standard, premium, or deluxe wine pairing. It’s at the higher end of the price scale, but worth keeping in mind for a special occasion.
Alvear Grill
Ayacucho 2023, Recoleta
💰Upscale/expensive/touristy, but worth it
Being part of the exclusive Alvear Hotel, the setting doesn’t get much swankier than this. Just as the hotel itself, the menu comes with all the bells and whistles. Plates to tempt are duck magret with pea mash and endives cooked in vermouth and flame-grilled octopus tentacles. Devour a 750g T-bone or milanesa de entraña (skirt steak milanesa), then head upstairs to end the night with alfresco cocktails at the Alvear Roof Bar. Or linger a while over the three and five course menus that come with a wine pairing.
Parrilla Vittorino
Uriarte 1641, Palermo Soho
🇦🇷😎Traditional but Trendy
Among seemingly thousands of dining options in Palermo Soho, Vittorino is a modern steakhouse offering spoon-cut meats. It’s a relaxed atmosphere with attentive service and a leafy patio. Get things started with a Table de Campo, which comes with chorizo, morcilla, chinchulines and molleja. For an alternative to steak, opt for the bondiola (pork neck) cooked slowly in honey and mustard. Worth visiting for the food alone, it also makes a fine venue for dinner before or after catching jazz and blues shows at Bebop Club across the street.
Los Amigos de Siempre
Vilela 2602, Núñez
🥩Locals only “no frills” joint
Technically in Saavedra but claiming to be in Núñez, The Usual Friends is a casual and welcoming parrilla that's a firm favorite among neighbors and family diners. The menu is simple and well executed – typically orders are steaks with fries, salads or mashed potato. It’s one of those restaurants that also likes to pull out patriotic dishes for national holidays. So expect locro (hearty squash, corn, meat and vegetable stew) to be on the menu for 25 de Mayo Revolution Day and 9 de Julio Independence Day holidays.
Franca
Darwin 1111, Chacarita
😎New School/trendy
This on-trend Chacarita/Villa Crespo restaurant takes wood-fired cooking to the next level. Everything on the menu is cooked on the fire. Bar seats and tables have clear views of the kitchen, where a team of chefs prepare imaginative plates like wagyu tongue with pickle cucumbers and cured prawns with coral alioli and ajillo. The in-house sommelier will happily recommend the perfect wine pairing while talking you through the flavors – there are 15 options by the glass and over 80 different bottles. Keep an eye out for the four-course brunch, usually held on the first Saturday of the month.
La Vaquita de Chaca
Federico Lacroze 3873, Chacarita
🥩Locals only “no frills” joint
This straight-up grill is a perfect stop for giant-sized milanesas and parrilladas (meat platters) to share, plus pasta and national dishes like locro. Inside has a modern, industrial style with a giant wall of wines to mull over while waiting for your order. There’s also a breezy outdoor area with both covered and uncovered seating. If you’re struggling to decide, the combo options come with a choice of two different cuts from the grill, fries and salad. The hefty sandwiches also deserve your attention – La Linda is stuffed with vacio, two eggs, bacon, lettuce and tomato.
Arde Brasas & Co
Rivera 4999, Villa Urquiza
🇦🇷😎Traditional but Trendy
After working in the kitchens of reputed city restaurants like La Carniceria and Niño Gordo, chef Federico Nudleman was invited to take charge of this parrilla-cum-cantina. It occupies a bright and sunny corner with its impeccable shiny grill visible from outside. The goal is to blend tradition with creativity to prove that it’s possible to go beyond the typical steakhouse menu. The grilled cheese starters are a work of art, namely Provoleta Rellena (with ham, caramelized onion, peppers and rocket) and Provoleta Arde (with crispy bacon, fried egg and spring onion).
Lo de Charly
Av. Álvarez Thomas 2101, Villa Urquiza
🥩Locals only “no frills” joint
A barrio institution for over 30 years, Lo de Charly is a parrilla that never sleeps. Well for two days a year it does, but otherwise it’s open 24 hours a day with the grill cranked up and meat sizzling for the delight of night owls. It’s where you’re just as likely to find a family out for a quick bite as you are a national celebrity or the post-nightclub crowd. Affordable food and speedy service are the name of the game. The promos for two, three or four diners are top options if you’re coming with a mate, a date or the entire crew.
La Annunziata Bodegon Parrilla
Rivera 5206, Villa Urquiza
🥩Locals only “no frills” joint
Recognized for its popularity among barrio residents, this restaurant combines affordability with consistency. Portions are big and prepared with love, and served to you by friendly staff. But don’t expect anything swanky. This is a place to turn up hungry, grab whatever table is available and chow down on steaks and milanesa with fries. A house classic is the matambre a la pizza, flank steak topped with tomato sauce, cheese and fried eggs.
Elena
Posadas 1086, Retiro
💰Upscale/expensive/touristy, but worth it
The Four Seasons hotel is the location for one of the city’s most sophisticated parrillas and the only hotel restaurant on Latin America’s 50 Best Restaurants List 2022. The setting is inspired by the old, Spanish-era homes of San Telmo with an open plan kitchen to watch the chefs at work. Meanwhile, the menu is loaded with dry-age meat options and charcuterie made onsite. Star plates are a 45-day matured bone-in Angus ribeye and a charcuterie plate with kobe bresaola and cured duck breast. The wine list is full of unknown gems from all corners of the country.
Cauce
Alicia Moreau de Justo 440, Puerto Madero
🇦🇷😎Traditional but Trendy
Ideal for a date or romantic dinner by the water, Cauce has a bit of everything but prioritizes free-range, grass-fed meat. Without doubt, the standout plate on the menu is the Asado Cauce, an entire rib cooked for several hours. The location itself is a meticulously-designed modern and welcoming space with hints of Puerto Madero industrial roots. To alternate from meat, order Patagonian trout, linguini with truffle sauce, risottos and other tasty picks. Plus there’s a menu of signature cocktails inspired by the four elements of nature.
Goyena Grill
Acoyte 961, Goyena 1191 and Gregorio de Laferrere 1114, Caballito
🥩Locals only “no frills” joint
Premium meat and affordable prices in a laidback setting at three individual locations around Caballito. Steaks, offal, sandwiches, milanesa, simple salads; it’s got everything you’d expect of an Argentine steakhouse. The Acoyte restaurant is a good option on weekdays from midday to 4pm, when it has a three-course set menu. Each venue has indoor and outdoor seating and a solid range of beer, cocktails and wine to accompany the food. The abundant meat platters are designed for two as a full meal, yet can easily satisfy three diners.
Happening Costanera
Costanera Rafael Obligado 7030, Costanera Norte
💰Upscale/expensive/touristy, but worth it
🇦🇷Traditional Parrilla
What began as a simple food cart in the 1960s is now among the most exclusive restaurants along the city’s riverfront. Happening opened as an official restaurant in 1977 and soon became a haunt for celebrities and the jetset – one actress allegedly turned up at the opening night with a baby tiger. Since then, Bon Jovi, Joe Cocker and Liza Minnelli have all dined here. Today it serves up all of the parrilla favorites in a modern, stylish setting. Worth trying is revuelto gramajo, a hash dish of julienned potatoes, ham and egg.
El Puentecito
Vieytes 1895, Barracas
🥩Locals only “no frills” joint
History and culinary combine at this restaurant close to the border of the city and province. Previously a horse post, a grocery store and a tavern, El Puentecito became a restaurant in 1873, making it one of the oldest in BA. It’s a place where immigrants would convene to eat and former president Hipolito Yrigoyen gave his final speech before taking office. Plates range from typical barbecued meats to stews, paella and grilled octopus. There’s even a small museum with artifacts like antique wine and beer barrels that represent the restaurant’s history.
A Raja Cincha
Cuenca 1299, Villa Santa Rita
🥩Locals only “no frills” joint
In a quiet barrio in central-western BA, everything here is summed up in the restaurant’s name. A Raja Cincha is a local slang term that means to eat until you are stuffed. And that’s exactly what you’ll get - plates that invite you to dive in face first and attack until your body can handle no more. From the giant plates of barbecued pork ribs to sandwiches filled to bursting point, everything on the menu comes in abundance. This isn’t your place for a fine dining or date experience, but more of your straight up, honest bodegón food done well.
El Ferroviario
Reservistas Argentinos 219, Liniers
🥩Locals only “no frills” joint
This is a true hidden gem in a non-touristy neighborhood in the southwest of the city. Set in an old railroad yard building, it’s as boisterous and no-frills as you’re likely to find. Garlic, legs of ham and the national flag hang from the ceiling, and televisions show a constant loop of soccer games and highlights. If you’re extremely hungry and have a desire to try a bit of everything, order the parrilla libre. It comes with eight cuts of meat (beef, pork and lamb), sweet bread, beef small intestine, chorizo, black pudding and provoleta.
Gran Parrilla Cramer
Dr. Ricardo Balbín 2782, Coghlan
🥩Locals only “no frills” joint
🇦🇷Traditional Parrilla
One of only a few steakhouses in the small barrio of Coghlan, this family-run place has been in business since 1986. With wooden furniture, open brick walls, wine displayed on the walls and the Argentina flag proudly on display, it has all the elements of a traditional parrilla. Parrillero chefs work on two large grills that are in full view of diners, who are almost all from around the neighborhood and often the children and grandchildren of long-time regulars. Try the provoleta caprese and parrillada, with a big selection of beef cuts, chicken and offal to share.
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