26 food and drink openings to discover in Buenos Aires

Set in a restored early-20th-century mansion, Asadero is the latest venture from the creators of Casa Cavia, Orno and El Abierto, and a celebration of live-fire cooking. At the helm is chef Juan Pedro Rastellino, whose menu puts the grill at the heart of everything: meat, fish, seafood, vegetables, bread and even desserts. The menu changes with the seasons, with highlights including house-made sausages, banderita-style short ribs and grilled vegetables, all served in a space designed for lingering, with a wine cellar, open kitchen, bar and a large garden with a fire pit.

The tip: the wine list was curated by Delvis Huck, named Sommelier of the Year 2025 by Tim Atkin MW, and features bottles from Argentina, Italy and France.

Where: Fitz Roy 1041, Chacarita.

Housed in a former mechanic’s workshop converted into a restaurant, Avío serves a chef-driven menu that travels across different cuisines from around the world. Created by five friends, the project takes its name from an old word used in the Paraguayan countryside to refer to the food people carried with them during the day, reviving the idea of feeding and sharing. During the day, it operates as a café with a bakery, pastries, bagels, eggs and sandwiches; at night, chef Federico Prieu serves a globally inspired menu featuring dishes such as Japanese karaage, arancini, ceviche, Dan Dan pasta and Thai Sua Rong Hai, alongside a selection of wines and amaros.

The tip: before taking over the kitchen at Avío, Federico Prieu was a chef on Pearl Jam’s tours and worked as Kitchen Manager for Cirque du Soleil.

Where: Lavalleja 1521 (corner of Honduras), Palermo.

Peruvian chef Gastón Acurio’s ceviche bar has opened a new location on Avenida Caseros, between San Telmo and Barracas. Barra Chalaca brings some of the most popular dishes from Peruvian cuisine to the neighborhood, with a menu of ceviches, tiraditos, causas, piqueos, rice dishes and seafood, as well as classics such as Pisco Sour and Chilcano. With room for more than 100 diners, it retains the laid-back aesthetic inspired by the cantinas of Callao’s port.

The tip: the menu was developed by chef Daniel Llasaca, who worked alongside Acurio for years.

Where: Av. Caseros 467, San Telmo.

Some comebacks just make sense. Aldo's Brasserie Argentina’s return to the Bajo porteño is one of them. In the neighborhood where the original project was born, the new chapter combines a steakhouse, wood-fired oven and Buenos Aires classics, with dishes such as revuelto Gramajo, beef empanadas with llajua, ribeye, five-rib roast cooked for 12 hours and one of the restaurant’s signature risottos. Desserts follow the same approach, with banana split, chocolate mousse and traditional flan with dulce de leche.

The tip: the wine list was curated by Aldo Graziani and brings together bottles from small producers and wineries from different regions of the country.

Where: Azopardo 780, Bajo Porteño.

After almost 30 years, Antonito has reopened in Boedo, bringing back the spirit of one of the neighborhood’s most fondly remembered pizzerias. The project by Leonardo Díaz and Christian Díaz Gattuso focuses on classic Buenos Aires-style pizza —thick-crust, pan-baked and generously topped with mozzarella— with traditional varieties such as mozzarella, Neapolitan, stuffed fugazzetta and a version inspired by El Cedrón. The experience also includes fainá, empanadas, homemade desserts and quintessentially porteño classics such as wine served from a glass jug and Moscato with ice.

The tip: during its heyday, Luis Alberto Spinetta and Fito Páez were regulars at Antonito while recording La La La at nearby Estudio Ion.

Where: Carlos Calvo 4335, Boedo.

Ámbar aims to bring new energy to Recoleta’s nightlife with a concept that combines restaurant, bar and dance floor under one roof. Inspired by the bistros of New York and Paris, it offers relaxed French cuisine, classic cocktails and live DJs every night. Chef Nahuel Cora leads the kitchen, with a menu featuring Patagonian oysters, venison tartare, steak au poivre and duck magret. The idea is to start with a cocktail, continue with dinner and end the night in the patio, where the music takes center stage.

The tip: the project was created by American Iggy James, who worked at renowned New York bistros such as Amélie UWS (a Michelin Guide Bib Gourmand) and Worthwild, recommended by The New York Times.

Where: Junín 1725, Recoleta.

Inside the historic Ferro Carril Oeste club, Lisboa Cantina brings back the spirit of neighborhood club canteens. The menu features classics such as Spanish omelette, fried calamari, provoleta, grilled meats, handmade pasta, risottos and a 440-gram Neapolitan-style milanesa made for sharing. Breakfast, afternoon snacks and coffee are also available throughout the day.

The tip: its name pays tribute both to Lisbon’s traditional trams and to the historic tram that ran through the streets of Caballito for decades.

Where: Federico García Lorca 187, Caballito.

Live-fire cooking is the starting point for CruzGodoy, the new restaurant from chef Tute Gutiérrez. After working in kitchens across Argentina, Peru, Sweden, the Philippines and Uruguay, Gutiérrez serves contemporary cuisine that combines local ingredients with influences from Asia, the Middle East and Latin America. Highlights include corn, leek with bacon and coffee, koji-aged ribeye, pacú and desserts such as fernet ice cream and burnt yerba mate crème brûlée.

You might also like: The best steakhouses in Buenos Aires

The tip: it is one of the first restaurants in Buenos Aires to introduce Coravin Sparkling, a system that allows champagne to be served by the glass without losing its bubbles.

Where: Godoy Cruz 1725, Palermo.

Allenby takes diners on a journey through the flavors of the Middle East and southern Europe, with a menu combining classics such as hummus with laffa, falafel and shakshuka with fire-cooked dishes including spiced chicken with Moroccan rice, lamb with labneh tzatziki and a standout pastrami sandwich made with house-baked bread.

The tip: much of the menu is made entirely in-house, from the bread and Greek yogurt to the pickles and sauces.

Where: Vicente Lopez 2050, Recoleta.

In Las Cañitas, Runfla serves a chef-driven menu where influences from different cultures come together in dishes designed for sharing. Chef Hernán Simesen leads the kitchen, with dishes such as dates stuffed with sweetbread pâté, humita with green curry, shrimp with coconut rice and brown butter, and an original fried moussaka. The experience is rounded out by fresh, vibrant wines and signature cocktails.

The tip: the name comes from lunfardo and refers to a group of people gathered with the same goal: sharing a table.

Where: Báez 315, Palermo.

In Belgrano, Brava is dedicated to premium-origin meats. Executive chef José García works with Angus, Wagyu and old-cow cuts cooked over live fire, using the grill, smoker, wood-fired oven and hanging-roast techniques. The menu includes ribeye, flat iron, ribeye rack, Asado Banderita and Osobuco Pie de Rey, accompanied by a wine cellar with more than 130 labels.

The tip: the restaurant has the guidance of a meat sommelier, an unusual role that helps select cuts according to their origin, aging and cooking method.

Where: Mariscal Antonio José de Sucre 676, Belgrano.

Empanadas Calientes has opened in Belgrano, the latest project from Amalgama Gastronómica, putting one of Argentina’s great classics center stage. The menu features six varieties, including wood-fired beef, chicken, ham and cheese, fried humita and smoked pacú, plus a rotating special.

The concept aims to recapture the appeal of a great empanada: house-made dough, juicy fillings, different cooking methods and each one served at just the right moment. The result is a carefully crafted take on a classic that remains as everyday as it is irresistible.

The tip: all the empanadas are 11 centimeters long, a size designed to eat them in three or four bites and, conveniently, try more than one variety in the same meal.

Where: Mendoza 1437, Belgrano.

With just 30 seats and access exclusively by reservation, Zarautz is the new restaurant from chef Leandro Leyell, inside Casa Zarautz in Palermo. The concept revolves around fish and seafood from the Argentine Atlantic, with dishes such as Black Hake & Black Butter and Pulpo Fondo del Mar, in an intimate setting where the ingredients take center stage.

You might also like: Where to eat the best fish

The tip: it operates inside a restored century-old house that retains many of its original features.

Where: Nicaragua 5577, Palermo.

In Villa Devoto, Umbral specializes in gourmet sandwiches made with 100 percent handmade baguettes and sliced bread. The menu includes options such as Roast Beef Roquette, Ratatouille Chèvre and Saumon Fumé, as well as salads, cheesecakes, juices, beers and vermouths to enjoy throughout the day.

The tip: alongside its food offering, Umbral features a carefully curated selection of vermouths to pair with its sandwiches.

Where: Vallejos 4312, Villa Devoto.

After training in Naples, pizzaiolo Sebastián “Coco” Carreño opened Felice in Las Cañitas. The specialty is pizza made with Italian tipo 00 flour, Campania tomatoes and dough fermented for 24 hours. The menu is rounded out by burrata, focaccine, panuozzi, pasta, empanadas and desserts such as tiramisu and artisanal pistachio ice cream.

The tip: before opening Felice, Coco Carreño was already running Coco Café Demaría, a café that has been operating for more than 14 years.

Where: Arce and Arévalo, Palermo.

Enero has arrived in Tortugas with a 1,000-square-meter indoor space set on a one-hectare estate. It retains chef Gastón Di Giorgio’s cuisine, with an Italo-Argentine concept combining regional produce, wood-fired grilling and cocktails by Aguaviva. The complex also features a garden, fire pit, private wine cellar and a restored former stable for events.

Check out where to eat in Zona Norte

The tip: the project occupies part of the historic Roviralta family estate and has restored the property’s former stable, now transformed into an events space with a private wine cellar.

Where: Alejandro Korn 3160, Manuel Alberti, Tortugas.

The American BBQ chain continues to expand with new locations in Las Lomitas and Lanusita. Both venues maintain the brand’s signature offering of hours-smoked ribs, brisket sandwiches, pulled pork, roast beef, tacos, mac and cheese and other specialties cooked slowly over smoke.

The tip: before becoming a chain of smokehouses, Ribs al Río started as a venture by three friends who smoked meat from a house and delivered the orders themselves.

Where: Italia 257, Las Lomitas, Lomas de Zamora; Del Valle Iberlucea 2676, Lanusita, Lanús.

Just steps from MALBA, La Dolfina Polo Café has opened at Palacio Alcorta with a food concept devised by Julieta Caruso and executed by Ramiro Schechte. The menu runs throughout the day, from breakfast and afternoon snacks featuring artisanal bakery items to lunch and dinner, reinterpreting Argentine classics such as shepherd’s pie, the La Dolfina lomito, fried shredded-beef empanadas and ribeye cooked for five hours.

The tip: the space was designed by architect Diana Lisman, who created an identity based on natural materials such as wood, leather and stone.

Where: Figueroa Alcorta 3301, Palermo Chico.

Located on the 16th floor of the historic Comega Building, Bulles bills itself as Buenos Aires’ first champagne bar. Inspired by a format that has become popular in cities such as Paris, London and New York, it combines an extensive selection of sparkling wines with a food concept by Michelin Guide-recognized chef Nicolás Díaz Martini. Oysters, caviar, aged cheeses, artisanal pizzas and contemporary dishes complete an experience with one of the best panoramic views of downtown Buenos Aires.

The tip: throughout the year, it will host Champagne Days, guided tastings, pairings and events with producers from Argentina and abroad.

Where: Guido 1949, Recoleta.

In a former house in Palermo, Mimo Bar offers a laid-back experience where good food, wine and music share the spotlight. The menu, developed with chef Augusto Guilera and consultant Lautaro Aguerre, includes sharing dishes such as roasted cauliflower hummus, lamb empanaditas, Basque chistorra with broken eggs, beef tenderloin tartare and ricotta and pecorino gnudi, accompanied by a selection of wines from small producers and signature cocktails.

The tip: the playlist was curated by Tomás Berberian, Mimo’s founder and a musician, with a selection spanning soul, indie pop, hip-hop and classics from different eras.

Where: Honduras 5874, Palermo.

The creators of Trade Sky Bar, Nicky Harrison and Uptown are bringing their concept to Palermo with Trade Sky Club, a space designed to extend the night with cocktails, wines, sparkling wines, sharing plates and DJ sets. Located in the Qiub tower, the view from the 28th floor opens onto different sides of the city: Palermo, the northern corridor, the river, Puerto Madero and the urban landscape transformed as the sun goes down.

The tip: the bar is one of the project’s main attractions, with a menu of classic cocktails, signature creations, wines and sparkling wines.

Where: Honduras and Juan B. Justo, 28th floor, Palermo.

The renowned specialty coffee shop Negro has opened a new location in Palermo Hollywood. Alongside coffee made with carefully selected beans, it offers an all-day menu featuring laminated croissants, cinnamon rolls, cookies, artisanal pastries, avocado toast, toasted sandwiches, sandwiches, salads and fresh dishes. Everything takes place in a contemporary setting where vinyl records, books and design come together.

You might also like: Unmissable specialty coffee shops

The tip: this year, Negro once again made the The World’s 100 Best Coffee Shops ranking, which brings together some of the best coffee shops in the world.

Where: Arévalo 2051, Palermo Hollywood.

After establishing itself as a specialty coffee shop, Kaido opened a new location in Distrito T, General Rodríguez. The concept combines breakfast, brunch, lunch and afternoon snacks with dishes such as the Summer Mbejú, Kaido Poke Bowl, specialty coffee and a wide selection of artisanal pastries.

The tip: the menu also includes tequeños with mascabo syrup and different versions of tostones that have already become brand classics.

Where: Distrito T, Acceso Oeste km 47, General Rodríguez.

With more than 15 years of experience in the food industry, the creators of Siembra have opened a specialty coffee shop in Palermo that aims to recapture the spirit of a neighborhood café through a contemporary lens. Alongside carefully selected single-origin coffees, the menu caters to different moments of the day with bagels, tostones, focaccia, ciabatta, salads and artisanal pastries, all served in a bright space designed for working, meeting up or taking a break.

The tip: brunch is one of the house specialties, with sweet and savory options and a “Siembra” version featuring scrambled eggs, French toast, yogurt with berries, juices and infusions to share.

Where: Humboldt 1906, Palermo.

In San Fernando, Tacu Resto & Bowling combines food and entertainment under one roof. Created by the team behind El Galpón de Tacuara, it features a menu developed by chef Diego Gambourg, with BBQ ribs, burgers, meats, wraps, pizzas and vegetarian options, alongside five bowling lanes and a video game area.

The tip: alongside the food, visitors can try craft beers brewed by El Galpón de Tacuara.

Where: General Arias 710, San Fernando.

Hell's Pizza has added a new food truck to the Street Food Zone at Jorge Newbery Airport. Here, you can order its classic New York-style pizzas by the slice or in a 45-centimeter XXL format, as well as artisanal empanadas and drinks.

You might also like: What to eat at the airport

The tip: the food truck is located before security, so it can be visited by both passengers and those accompanying them.

Where: Pre Check-In Area, Jorge Newbery Airport (Street Food Zone).