16 new food openings in Buenos Aires that everyone’s talking about

A contemporary Italian-Argentine cantina

Good news for pasta lovers: Bochinche arrives with a modern take on the beloved Italian-Porteño tradition—comforting dishes with room for experimentation. Led by chef Gaspar Natiello, the heart of the menu lies in more than ten varieties of fresh pasta made daily, paired with classic sauces like pesto or pomodoro, as well as bolder options like anchovy and peperoncino. Pork and shrimp cannelloni also push boundaries in a surprisingly successful combination. Starters set the tone, from picaña vitel toné to fainá with zucchini, lemon, and stracciatella. A diverse wine list spans the country.

Pro tip: Desserts revive lesser-seen classics like huevos quimbo and floating island.

Where: Santos Dumont 4056, Chacarita.

An intimate Japanese counter

Iki offers a slow-paced, highly precise dining experience. The menu is built around carefully selected Argentine fish treated with minimalist technique: spicy trout nigiri with furikake, caramelized eel, shrimp with curry butter, or fresh catch with lime. Highlights also include tartare with ponzu and avocado, texture-rich chirashi bowls, and sashimi sliced with near-choreographic precision. Even ceviche with yellow chili finds its place in this product-driven cuisine.

Pro tip: There are gluten-free and vegetarian options like spiced sweet potato, pickled cucumbers, and miso mushrooms.

Where: Av. del Libertador 7290, Núñez.

A festive cantina with Neapolitan pizzas

The Orno project keeps expanding, landing in Palermo Off with a mix of contemporary design, Italian cuisine, and celebratory spirit. Long-fermented Neapolitan pizzas share the spotlight with Detroit-style versions featuring caramelized edges, plus small plates designed for sharing. Vermouth served in penguin jugs with soda, curated wines, and signature cocktails round out the experience.

Pro tip: The new venue keeps the original DNA: open kitchen, visible oven, and tables made for long gatherings.

Where: Beruti 3336, Palermo.

A historic café brought back to life

After five years closed, one of San Telmo’s most iconic bars reopens following a careful restoration that preserves its original identity. Wood paneling, the historic bar, tiled floors, and vintage details remain intact, now paired with an updated kitchen. The reopening aims to revive the neighborhood bar spirit with drinks, charcuterie boards, and simple dishes.

Pro tip: Opened in 1880, it’s a cultural landmark. In 1975, Jorge Luis Borges and Ernesto Sábato met here after twenty years without contact.

Where: Defensa & Humberto Primero, San Telmo.

A grill-driven restaurant with modern classics

From the team behind Lardo & Rosemary, Lardito, and LPV, Maravilla blends contemporary cuisine with the ritual of open-fire cooking. It revives old-school restaurant elements—white tablecloths, bread baskets, grilled cuts—through a relaxed, modern lens.

The menu is split in two: restaurant-style dishes like salads, pasta, and starters such as pork dumplings or Buffalo wings with blue cheese, and the grill section, featuring cuts like the standout marucha. Sides shine too, especially triple-cooked fries—crispy outside, creamy inside.

Pro tip: Visit the wine cellar to explore the full selection with sommelier guidance.

Where: Godoy Cruz 1740, Palermo.

Buenos Aires’ first slider bar

Luisa’s introduces the city to sliders—the small burgers born in the U.S. Midwest in 1921. Created by Rodo Cámara and Santiago Candegabe, it follows the original method: square patties cooked on a griddle with finely chopped onions that steam the meat, served on soft, untoasted buns.

The concise menu features five options: Cheese, Bacon, Classic, Double, and the house Original 1921 with pickle relish. No fries here—just kettle-style chips, with special editions coming soon.

Pro tip: Dessert is original Cheesecake Factory cheesecake in rotating flavors like dulce de leche, Oreo, or Red Velvet.

Where: Ramallo 2307, Núñez.

Ingredient-driven contemporary cooking

In the former Marta Restaurante space, Max Fuzowski and chef Virginia González present seasonal, product-focused cuisine. Dishes blend technique with comfort: ossobuco croquettes with tamarind chutney, tiradito with watermelon aguachile, or panisse with anchovies.

Mains include the cut of the day with cocoa demi-glace, fresh fish with cauliflower mousseline, and vegetable-forward plates like miso-honey cauliflower.

Pro tip: Desserts stand out, from churros with whisky parfait to mango popsicles with tajín.

Where: Virrey Avilés 3488, Colegiales.

Peruvian-Japanese fusion on the rise

Nikkei cuisine continues to grow in Buenos Aires. Lima opens its fifth location with a menu that blends ceviches, tiraditos, and sushi with heartier dishes like seafood curry, lomo saltado, and quinoa risotto.

Pro tip: The brand has expanded internationally, including a Miami location.

Where: Migueletes 715, Palermo.

A specialty coffee brand with global reach

The renowned coffee brand opens a new Palermo location. Founded in 2015, Negro gained international recognition by making the World’s 100 Best Coffee Shops list in 2025 and again in 2026. This new space offers house-made pastries, sandwiches, and full meals.

Also of interest: 12 Must-Visit Specialty Coffee Shops in Buenos Aires

Pro tip: Their own roastery ensures full traceability and precision in every cup.

Where: El Salvador 4200, Palermo.

Seasonal produce and Armenian heritage

In Vicente López, Bravado reinforces its contemporary Argentine cuisine and extends its hours to offer service from midday through the evening. Under the direction of chef Mariano Szatma Szotan, the menu focuses on seasonal ingredients, with dishes that balance technique and simplicity: fresh catch of the day, dry-aged ribeye, and precisely prepared vegetables. The experience is rounded out with live music and a wine selection featuring family-run wineries such as Karas Wines and Bodega Del Fin del Mundo.

Pro tip: Among the highlights is a family recipe of Armenian origin—great-grandmother Surpina’s manté, served in a light poultry broth.

Where: Av. del Libertador 1410, Vicente López.

Simple, well-executed burgers

Grasa is the burger spot that’s been gaining traction among fans thanks to its simple, well-executed concept. The menu is short and focused on three burgers: two staples and one seasonal special. Made with a Muge beef blend, Martins buns, Milkaut cheddar, and house-made sauces, the options include the Classic with lettuce, tomato, onion, and house sauce; the Cheeseburger with pickles, mustard, and ketchup; and the monthly special topped with cheddar, bacon jam, jalapeños, and black garlic dressing.

You can order them single or double and pair them with triple-cooked fries or a Caesar salad.

You might also like: The best burgers in Buenos Aires

Pro tip: Finish with homemade soft-serve ice cream.

Where: Acevedo 986, Villa Crespo.

Over 200 Argentine wines and sharing plates

Wine bar Pro.vin.cia opens its second location with a concept centered on Argentine wine and gathering around the table. The experience revolves around a curated selection of more than 200 local labels, with up to 15 by-the-glass options rotating monthly, ranging from natural wines to classics like Chardonnay or Cabernet Merlot, as well as projects by young winemakers.

The food offering complements with small plates designed for sharing: cheeses in different styles, charcuterie from small producers, olives, bread, Spanish tortilla, and coastal anchovies.

Pro tip: The list includes wines from all of Argentina’s wine regions.

Where: Virrey Loreto 2035, basement, Belgrano.

Porteño cuisine with a contemporary touch

It opened a few months ago, but we couldn’t leave it out—Silvino has been making waves in Chacarita with a cuisine that blends the spirit of the classic Buenos Aires restaurant with a warm, contemporary vibe. Also led by Gaspar Natiello, the dining room is small but cleverly arranged, and the experience begins with a complimentary starter.

The menu is concise, seasonal, and paired with a carefully curated wine list by sommelier Elías Aguilar Ruiz (Madre Rojas). The dishes lean on familiar flavors with subtle twists: catch-of-the-day crudo, chicken pâté with pear preserves and pickles, squid amatriciana, or cavatelli with mushrooms and roasted ricotta.

Pro tip: For dessert, the standout is “the best part of flan,” a version filled with dulce de leche cream.

Where: Guevara 421, Chacarita.

The hand roll ritual

Norimoto, a pioneer of the hand roll format in Buenos Aires, opens a new counter in the OLA Palermo building, across from the Palermo Racetrack. The concept is simple and precise: sushi prepared in front of diners and served to be eaten by hand, preserving the crisp texture of the seaweed and the ideal temperature of the rice.

The small counter enhances the direct exchange between itamae and guest, resulting in a straightforward, fast, and fresh experience.

You might also like: The best Asian restaurants in Buenos Aires

Pro tip: With eight locations in Buenos Aires, the brand is set to expand to Uruguay and the United States.

Where: Av. del Libertador & Dorrego, Palermo.

The Roman pinsa that won over Buenos Aires adds a new address

The pizzeria that popularized Roman pinsa in Argentina has opened a new location, a small space decorated with 1960s-inspired objects and colors that maintains its laid-back spirit. Its star remains the pinsa: “a light, crispy dough made with a blend of wheat, soy, and rice flours, and fermented for 48 hours, which makes it crunchy on the edges and very airy in the center,” explains co-owner Diego Pasquale.

Alongside classic pizzas—including vegan options—the expanded menu now features tortillas, salads, homemade pasta, burgers, milanesas, and German-style hot dogs.

Pro tip: Drinks range from classic cocktails and draft vermouth to the ever-present moscato and more elaborate options, with or without alcohol.

Where: Carlos Calvo 581, San Telmo.

Futuristic Asian cuisine

Kotaro lands in Palermo with a concept that explores contemporary Asian cuisine through three pillars: signature sushi focused on fish freshness, ramen with deeply developed broths, and tiraditos that blend Eastern technique with local ingredients.

The open kitchen is paired with a striking visual setup: dynamic projections on glass surfaces and a neon ceiling with Japanese typography that creates a cutting-edge atmosphere. The wine list complements with labels from boutique wineries and young winemakers.

Pro tip: The experience begins with an unusual gesture—a shot of seawater alongside an otoshi—to prepare the palate for what follows.

Where: Beruti 3336, Unit 13, Palermo.