The 7 Best Parrillas in Buenos Aires

Buenos Aires has two (non-religious) religions: steak and football. Murals of Maradona and Messi are decorated across the city, and so are parrillas (an Argentine steakhouse). Argentina and its devotion to high-quality, grass-fed beef have earned it a worldwide reputation, and no visit to the country is complete without a parrilla experience. It’s not just about the steak (although it mostly is), it’s about the open kitchens, meat sizzling over open flames, bottles of Malbec, atmospheric interiors, great sides, and lots and lots of chimichurri. In most parrillas, steak with sauce is a sacrilege. Chimichurri –  a fresh mix of herbs, garlic, chilli, and lemon or lime – is the only acceptable accompaniment. Perfect for balancing out rich, juicy cuts of bife de chorizo and ribeye. 

The capital city is a hub of parrillas: a lot are good, some are great, and a few are excellent. From the tourist hubs of San Telmo and Palermo Hollywood to the lesser-known suburbs, tuck into the best parrillas in Buenos Aires (that doesn’t include Don Julio, because no one needs another parrilla guide recommending it).

A guide to the best parrillas in Buenos Aires in 2026

1. Hierro

What to go for: Modern parrilla

For sleek, low-lit vibes and some of the best steaks in the city, hotfoot it to Hierro. This modern spot is an antidote to the city’s traditional parrillas, without lacking in quality. Complimentary warm bread is served with lemon butter – the first hint that this is going to be a great meal.

Steak is served on a sizzling hot plate, scattered with flaky salt and accompanied by zesty, peppery salsa and fresh chimichurri. And in a city where the greenery at a parilla is typically limited to a side salad – and really, you don’t go for the vegetables – here they’re as much a part of the show as the meat. Smoky grilled broccoli and charred honey parmesan green beans are a perfect match for the juicy steak, which is melt-in-your-mouth-perfect. It’s always good when a restaurant that could solely rely on excellent meat gives kudos to the humble greens, making them a stronger contender for the most delicious dish on the table (well, not quite, but nearly). 

2. La Cabrera

What to go for: Unpretentious classic meets upscale parrilla

Combining traditional Buenos Aires dining with an upscale touch, La Cabrera has been hot on Don Julio’s tail for the best steakhouse in the city. Chef Gastón Riviera is at the helm, opening La Cabrera in 2002 to celebrate Argentina’s world-class beef and parrilla experience after a stint in some of Europe’s top fine dining restaurants. The experience is purely Argentine, though, from the wine list (Malbec is always the wine to get in Argentina) to the complimentary selection of bread, olives, and empanadas. The steak is served on hot plates, and the portions are generous – especially for a fancy steakhouse. Every cut delivers, but the tenderloin is ideal for sharing and the ribeye is the crowd favourite.

3. El Boliche de Nico

What to go for: No frills, good food

One of the golden traveller rules is ‘eat where the locals eat’. And if you follow that rule, you’ll want to eat at El Boliche de Nico. The wood-panelled interiors and checked tiles are an emblem of old-world Buenos Aires, full of romance, character, and history. The signs of a great meal ahead start early, with complimentary empanadas and bread. Enjoy classic Argentinian cuts like bife de chorizo, a thick strip of excellently-cooked meat that’s perfectly charred. As is customary in Buenos Aires, chimichurri, fries, and puré pull this all together to make this a solid, no frills parrilla where the affordability is seriously impressive for the quality.

4. Don Niceto

What to go for: Best-value steak in Palermo Soho

Hidden on a backstreet in buzzy Palermo Soho, Don Niceto has to be the best steak at this pricepoint in the area. The stripped-back rustic interior, filled with locals chatting over Malbec, is always a good sign. It’s relaxed and friendly, but the grilling is taken seriously. There’s an open kitchen where you can watch the grillmaster (there’s only one) work his magic. 

Cuts of bife de chorizo and entraña are served with a fresh salad and fries – simple and perfect. Don’t go with picky eaters – you’ll want to order the chinchulines  (grilled intestines) served with a squeeze of lemon. A local delicacy in Argentina, and absolutely delicious. But really, Don Niceto is for anyone who appreciates great cooking, meat, and the joy of savouring a meal over wine with friends.

There are no online reservations, ring up or get there when it opens to make a booking. 

5. Fogón Asado

What to go for: Fine dining

Fogón Asado, one of the city’s only fine dining asado joints, has been on the lips of locals and those in the know for years. But in November 2025, Tripadvisor named it the number 1 fine dining restaurant in the world in the Best of the Best Awards, praising “the rich tradition of asado steak with a twist”. 

This is not a traditional parrilla – it’s a dance of detailed, beautifully presented dishes. Instead of ordering your cut of choice, chips, and a salad, the choice is made for you with a 9-course tasting menu. Or, for a truly memorable experience, opt for the Chef’s Counter 12-course tasting menu, where you can watch the masters at work. The dishes are creative takes on Argentine classics, paired with wine from the country’s oldest and most prestigious wineries. 

6. Desnivel

What to go for: Big portions

Sitting on one of the city’s busiest streets, you’d be forgiven for writing Desnivel off as a tourist trap. And sure, there are tourists, especially on the famous Sunday San Telmo Market, but this is no underwhelming tourist trap. Like a lot of classic parrillas, the portions are huge. Come hungry and start with steak empanadas, followed by sharing bife de chorizo, lomo (tenderloin), ribeye, and all the good stuff. This is also one of the few parrillas that don’t scoff at sauces with steak, so if you like a mostaza (creamy mustard sauce) and pimiente negra (peppercorn sauce), you’ll love it here. 

The gaudy fluorescent lights and hit-or-miss friendliness of the waiters are all part of it, and when you take your first bite of steak here, none of that matters. And while it’s not quite the parrilla experience, you can go straight to the counter and order a lomito para llegar (steak sandwich to go) and enjoy it while watching the tango dancers on Plaza Dorrego.

7. Madre Rojas

What to go for: The next Don Julio (in quality, not price)

Madre Rojas is one of the city’s newest parrillas to be recognised as one of the Greats. It’s located on a quiet street in the lesser-visited (to tourists) neighbourhood of Villa Crespo, with traditional, old-school interiors. 

The menu is overseen by Juan Barcos, who has an impressive CV as a meat specialist in France, a wine sommelier, and a Wagyu beef livestock producer. He has the credentials to pull off an incredible parrilla, where the focus is on the quality of the beef and wine – and he delivers. Every cut of meat has a detailed description of its origins and diet, and there’s a mix of Wagyu and regular cuts on the menu.

Almost every upscale parrilla does a baked provoleta, but Madre Rojas’ provoleta with pimiento asado (grilled pepper) is particularly tasty – and an example of how Madre Rojas cranks up traditional parrilla fare a notch.