Argentina is synonymous with high-quality beef, and experiencing a traditional parrilla is an essential activity.
This list guides you to renowned steakhouses in Buenos Aires. Find the perfect place to enjoy expertly grilled cuts of meat, flavorful sausages, and classic side dishes in an authentic setting.
Buenos Aires is renowned worldwide for its exceptional beef and traditional parrillas (steakhouses), making it a carnivore’s paradise.
Argentine steak culture is deeply ingrained in local life, and experiencing an authentic asado is essential for any expat living in the city. The quality of beef here rivals the best in the world, thanks to grass-fed cattle raised on the Pampas plains.
Argentine steakhouses operate quite differently from their North American or European counterparts. Portions are notably larger, with cuts like bife de chorizo (sirloin) and ojo de bife (ribeye) often weighing 400-500 grams per serving. Most parrillas cook meat over a wood or charcoal grill called a parrilla, giving it a distinctive smoky flavor.
The traditional asado experience involves slow-cooked meats, often starting with achuras (offal) like chorizo, morcilla (blood sausage), and sweetbreads before moving to premium cuts. Don’t be surprised if waiters recommend meat cooked jugoso (medium-rare to medium) rather than well-done, as this is how locals prefer it.
Steakhouses in Buenos Aires range from neighborhood parillas to upscale establishments.
Even high-end steakhouses remain remarkably affordable compared to US or European prices, though costs have increased with inflation. Tourist-heavy areas like Puerto Madero and Palermo tend to be pricier, while traditional neighborhood parrillas offer excellent quality at lower prices.
Most parrillas charge for side dishes separately, which may seem unusual to expats. Expect to order your guarniciones (sides) like French fries, grilled vegetables, or salad individually. Wine is reasonably priced, and Argentine Malbec pairs perfectly with steak.
Key terms to know: bife de chorizo (sirloin strip), ojo de bife (ribeye), bife de costilla (T-bone), vacío (flank steak), entraña (skirt steak), punto (medium), jugoso (medium-rare), bien cocido (well-done). The parrillada is a mixed grill perfect for sharing and sampling various cuts.
When dining out, reservations are recommended for popular spots, especially on weekends. Argentines dine late – most restaurants don’t fill up until 9 PM or later.
Service can be slower than North American standards, as meals are meant to be leisurely experiences. You’ll need to explicitly ask for the bill (la cuenta) when ready to leave.
Look for parrillas frequented by locals rather than those heavily advertised to tourists. Neighborhoods like Palermo, Recoleta, and San Telmo offer numerous excellent options. A good indicator is seeing the parrillero (grill master) working at a visible grill.
