The new generation of Buenos Aires foodies: 27 openings to add to your map

The pair behind Hierro (Francisco Giambirtone and Santiago Lambardi) have landed in Palermo Hollywood with a neo-bodegón: popular Argentine cooking + precise technique + thoughtful presentation. A luminous bar, cosmopolitan aesthetics and a Dogo Argentino as its emblem.

To share: sweetbreads in green onion sauce with chicken jus and lemon syrup; pine mushroom arancini; chicken wings with smoked bacon and vermouth marmalade; vitello with capers and quail egg; and a tortilla with roasted-garlic aioli. Main courses stick to the classics (milanesa napo—owner Francisco’s favorite—pastas, grilled dishes), and dessert closes with a lava cake served with banana-pistachio semifreddo. Cocktail program by Lambardi.

Fun fact: Creator of the Cynar Julep, Lambardi runs the bar and makes it central to the experience.

Where: Fitz Roy 1722, Palermo.

A new table in Retiro inside the iconic Palacio Paz Hotel, joining the original Trufa in Pilar. Minimal + classic aesthetics that make the most of the building’s architecture: outdoor seating, a statement bar and a dining room overlooking Plaza San Martín.

Seasonal, chef-driven cuisine: lacquered prawns with guacamole and crispy manioc, spinach and provolone fritters, mushroom risotto, cabutia gnocchi with sage cream, and ribeye with herb butter. Solid cocktails (Negroni Perfetto, Kyoto Caipi, Espresso Martini), plus whisky and beer options.

Fun fact: A perfect after-work plan: drinks at the bar + a view of the square.

Where: Av. Santa Fe 760, Retiro.

On a quiet street in Villa Crespo, Mambo is the latest project from Santiago Pérez (Casa Cavia, Orilla, Las Flores) alongside Calvin Daniele. It offers an honest, visceral take on contemporary Argentine cooking: real fire, thoughtful sourcing and precise but unfussy technique—a direct, warm, deeply flavorful proposal.

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The menu is seasonal and entirely house-made: breads, charcuterie, broths, pastas and ice creams join noble cuts, wild vegetables and shareable plates. Everything cooked as if for friends gathered around the fire.

Fun fact: Open Tuesday to Saturday at night, Wednesday to Sunday at lunchtime.

Where: Malabia 820, Villa Crespo.

At the corner of Estomba and Roseti in Villa Ortúzar, Lula brings the spotlight back to product-driven cooking and working with what’s available. Teo Valentini’s concept blends seasonality with creative freedom: a living menu that changes with the market and the day’s finds. Influences range from Spanish cuisine to the Argentine parrilla, with a family heritage tied to Jewish cooking traditions.

Born from wine-and-asado chats between Teo and his uncle Sacha Hamra, with lifelong friend Julián Brangold joining to bring the project to life. The dining room features an open kitchen, tablecloths and a close, warm atmosphere. The wine list, curated by Dafne Stuhler, is diverse and federal, with labels from small producers across the country.

Fun fact: Next door is Lula Pana, the project’s bakery run by Santiago Boezio, open Thursday to Sunday with traditional breads and pastries made with the same attention to detail.

Where: Estomba 991, Villa Ortúzar.

On a sunny corner of Villa Ortúzar, CURVA has just opened, giving the neighborhood a much-needed refresh. Lunchtime brings an executive menu and daily specials—homestyle, abundant and unpretentious—geared toward locals working nearby or anyone seeking a shaded, relaxed lunch.

When the sun goes down, the vibe shifts: the curved bar connecting kitchen and dining room lights up, music rises and the plan becomes vermouth, local wines and shareable small plates. Cheese and charcuterie board, patatas bravas, tortilla, stuffed mushrooms, homemade empanadas and meatballs in pomodoro are part of the lineup. Outside, the wide sidewalk feels like an open-air living room: perfect for toasts and long conversations.

Fun fact: Three friends behind a simple idea: create a meeting point where life (like the bar) curves so you can enjoy it.

Where: Caldas 1596, Villa Ortúzar.

Koala just opened in Palermo, bringing a fresh angle to the city: conscious dining, carefully sourced ingredients and hospitality inspired by Australian culture. From the glass of water the second you sit down (a classic Aussie custom) to nods like Vegemite, TimTams, Lamingtons and babychinos, everything is built to create a relaxed, kind and delicious experience.

The kitchen focuses on select ingredients, responsible suppliers and in-house production for peak freshness. The vibe is warm and approachable, with a team trained to make your visit feel like a treat. Behind the project is Lee Torrens—formerly of Canva—who aims to blend innovation, wellbeing and sustainability in a restaurant that thinks about its community and the planet.

Fun fact: Open daily from early morning—ideal for anyone seeking tasty, healthy, stress-free food.

Where: Fray Justo Santa María de Oro 2104, Palermo.

At the iconic corner of Montevideo and Alvear in Recoleta comes Presencia, a new gastronomic experience that redefines luxury through calm, precision and design. Behind it are Dutch siblings Niels and Bente Houweling, who saw Buenos Aires as the perfect stage to blend European hospitality with porteño spirit.

The space splits into two concepts: upstairs, Presencia Restaurant (led by Niels) serves sophisticated, contemporary cuisine by chef Rodrigo Da Costa, using seasonal local products with impeccable execution. Downstairs, Presencia Café (run by Bente) offers a casual, bright vibe: specialty coffee, artisanal pastries and fresh plates in an “effortless chic” key.

Design supports the philosophy: understated beauty, noble materials and meticulous detail—from Riedel glassware to custom furniture. The idea: luxury should be warm, accessible and everyday.

Fun fact: Restaurant open Monday–Saturday 7:30 pm to midnight; café open daily 8 am to 8 pm.

Where: Montevideo 1789, Recoleta.

In the heart of Palermo Chico, Bambina brings together two porteño obsessions in a winning formula: Neapolitan pizza and ice cream. The new spot by Julián Ini (Bibis Burgers) with Melanie Jafif and Martín Masri (L'harmonie) bets on simplicity and honesty, letting quality ingredients and seasonality shine.

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Menu highlights include the Margherita—classic and spot-on—and the Verde, with pistachio cream, already emerging as a favorite. The perfect ending comes with the ice creams, especially the Halva flavor: a toasted, silky sesame cream that has become their signature.

Fun fact: Pizza, ice cream and great design—the happiest trio in the city’s most elegant neighborhood.

Where: Cabello 3486, Palermo Chico.

In Núñez, a chef couple has turned a longtime dream into reality: Garabato Bistró, a space that reinterprets the classic bistro with a fresh, creative and playful spirit. Clara Corso and Lucas Canga lead the project, joined in the kitchen by Lucas Gatica, Facundo Echazu and Francisca Gonzales Calderon, with Christian Soldan handling administration.

Their “neo-bistró” approach blends fine-dining technique with dynamic, ever-changing, free-spirited dishes. The à-la-carte menu rotates with the seasons and the team’s inspiration. No rigidity, no solemnity—just plates born from instinct, travel and personal taste. The result: an experience that combines flavor, texture and fun without taking itself too seriously.

The ambience follows suit: Parisian vibes with trashy touches, a great music curation (done with VTA Tienda de Música) and a warm, relaxed atmosphere. The space has four areas: a shared bar by the pass, the main dining room, an exterior-facing bar and outdoor tables—each suited for a different plan, from intimate dinners to laid-back nights with friends.

Fun fact: Open Tuesday to Friday at night, Saturdays at lunch and dinner, and Sundays at lunch only.

Where: O’Higgins 3424, Núñez.

In Pasaje Echeverría, Roy Asato has added a new chapter to the Orei universe: Orei Ramen Bar, an intimate space inspired by 1970s Tokyo ramen bars. Next door to the original Orei window, it seats just ten at a low counter in a warm, minimal room where everything happens between steaming broths, traditional ceramics and attentive service.

The proposal maintains the chef’s signature: authentic Japanese ramen made with local ingredients, handcrafted broths and house-made noodles. Sitting down begins with two key questions: Which broth do you want—light, medium or intense? And how much heat can you handle? Depending on the answers, your ramen arrives with a vegan, chicken or pork base, plus a set of tsukemono (Japanese preserves) to mix and match: kimchi, tofu, pickles, sautéed seaweed and more.

Wednesday to Sunday at lunch they offer a ramen set with three tsukemono and a drink; at night, the combo expands to six preserves and a drink of your choice. Drinks include bīru, Japanese whisky, sake and umeshu, served in traditional tableware.

And on weekend mornings, the surprise: an asagohan (Japanese breakfast) you won’t find anywhere else in Buenos Aires. It includes marinated fish, white rice, miso soup, tamagoyaki, a preserve and green tea with refill—a ritual, balanced, deeply Japanese experience.

Fun fact: Open Wednesday to Sunday for lunch, dinner, and weekend asagohan.

Where: Pasaje Echeverría 1677 Local 8, Belgrano.

In the OLA Palermo building—ODA Architecture’s project that transformed the old Hipódromo parking lot into a hub of design, art, and gastronomy—SOMMA emerges as an exclusive bar and restaurant with privileged views of the Rosedal, the Hipódromo, and the Campo de Polo. The space combines a spacious dining room, a sushi bar, and a terrace made for Buenos Aires sunsets, with a kitchen and cocktail program that speak the same modern and precise language.

The team is sharp: Daniel Bieber at the bar, Juan Pablo Di Ciccio leading the kitchen, and Pato Rivas running the sushi bar. Highlights include asparagus with Basque blood sausage, egg and sriracha; lacquered sweetbreads with cauliflower purée; and rolls like the Boniato Honey, with salmon, avocado, and sweet potato threads with passion fruit honey. Cocktails move between freshness and elegance: Hey, Pachuco (vodka, cucumber, mango and absinthe) and The Wonka (whisky, sherry, pear, honey and cocoa).

The tip: a spot that blends monumental architecture, refined technique and a terrace with stunning views.

Where: Dorrego 3550, Palermo.

A family project on a corner steeped in history (they say it’s one of the oldest houses in the neighborhood), Burdo was reborn after a full renovation with a clear idea: to be a warm and welcoming space where the kitchen and wine are the heart of the place. The kitchen cuts the restaurant in two, sits in the center of the room and can be seen from all angles: everything on display, no secrets. Below, an underground wine cellar holding a thousand bottles and a glass floor adds equal parts drama and fascination.

The menu is short and straightforward: about ten starters, seven mains and five desserts that shift with the seasons. Reimagined classics, top-quality ingredients and generous portions with the spirit of a grandmother’s house but with modern touches. The premise here is simple: good, comforting food without complications.

The tip: the underground cellar with a glass floor is the ideal corner to order another bottle and stretch the night.

Where: Delgado 1199, Colegiales.

In Vicente López, Bravado celebrates contemporary Argentine cuisine with a sensitive and global outlook. Behind the project are the family wineries Del Fin del Mundo (Patagonia) and Karas Wines (Armenia), joining wine, art and gastronomy in an experience that feels like a sensory journey.

The kitchen, led by Mariano Szatma Szotan, places the product at the center: fresh catch of the day, aged ribeye, and seasonal vegetables—like carrots with béarnaise and almonds or cabbages with black garlic and cauliflower purée—that either accompany or shine on their own. Among the family nods: Surpina’s great-grandmother’s mante, an Armenian dish prepared one by one in poultry broth.

Desserts by Ana Irie bring technique and emotion: a renewed Chajá with dulce de leche semifreddo, mixed flan and chocolate mousse for a sweet finish that doesn’t overwhelm.

The wine cellar and private room invite guests to explore Patagonian and Armenian wines, while the glass-walled dining room with 10-meter ceilings becomes a stage: every lunchtime features live shows by the Aeropuertos Argentina Orchestra.

The tip: access is through a spiral staircase—symbolizing the concept itself: a descent into pleasure and connection.

Where: Av. del Libertador 1410, Vicente López.

In Belgrano, a new restaurant arrives to challenge the rules of traditional pizza: Mafia, the bold new pizza-and-champagne house, offers an irreverent, hedonistic, and stylish experience. Behind the project are siblings Mateo and Azul Báez, partners in this adventure that blends the rebellion of the 1920s with the glitter of the 1990s.

Sourdough Neapolitan pizza takes center stage; it’s served on crystal tableware and paired with champagne. The menu also includes fish dishes, gluten-free options, and celebratory ice-cream-based desserts. Everything is designed for guilt-free enjoyment, in the spirit of a constant party.

The ambiance mixes the best of two worlds: the clandestine aesthetic of the Prohibition era and the glamorous excess of the ’90s. Low lights, great music, a starring bar and an energy that makes you want to stay. Here, pizza becomes a shared ritual—between glasses, laughter and long conversations.

The tip: open Wednesday to Sunday from 7 p.m. to midnight. Reservations recommended—the oven never stops and tables fly.

Where: Roosevelt 2108, Belgrano.

In the heart of Plaza Serrano, Jotti redefines street food: signature dishes pressed inside a 17-centimeter brioche bun—crispy on the outside and juicy on the inside. Created by Santiago Olivera and chef Dante Franco, this new hotspot turns “eating with your hands” into a gourmet experience.

Among the hits: gratiné mushroom chicken, 18-hour braised roast beef, smash chori and gratiné pastrami, all served with fries and veggie options available. By day there’s coffee and pastries; at night, cocktails, neon lights and vibrant energy.

The tip: open daily from morning to midnight, with a vibe that starts at brunch and ends in after-hours mode.

Where: Jorge Luis Borges 1627, Palermo.

Pani Trotta is back—and in full force: Pani Pizza Feroz has just opened in Palermo with a new take on pizza (freer, more nighttime, more unapologetic), where creativity leads the way. With long-fermentation doughs, fresh ingredients and bold combinations (like the Feroz with pepperoni, hot honey and basil or the Infame with Italian mortadella and pistachios), the menu rounds out with shareable small plates and signature cocktails.

The vibe leans into after-dinner mode: low lights, curated music, playful aesthetics and a spirit that invites lingering. It’s the new face of PANI: wilder, freer and, true to its name, fiercer.

The tip: open Tuesday to Sunday from 7 p.m. to 1 a.m., with pizzas, drinks and music to stretch the night.

Where: Honduras 4999, Palermo.

In Chacarita, chef Gaspar Natiello—creator of Ajo Negro and former cook at Sarasa Negro, Chiuso and Almacén de los Milagros—presents Silvino, a warm and relaxed bistro where honest, artisanal, seasonal cooking rules. Also behind the project are Juan Manuel Boetti Bidegain, Roberto Cardini and Gonzalo Fleire, responsible for Madre Rojas, Sifón and Ostende.

The proposal is straightforward and comforting: familiar flavors with modern twists, inspired by classic recipes reinterpreted with technique and sensitivity. The menu is short, rotating and meant to be shared: seasonal vegetables, homemade pastas, seafood, tender meats and nostalgic desserts (like their “best part of the flan” filled with dulce de leche).

The ambiance blends the best of a classic Buenos Aires restaurant with a modern spirit: ceramic floors, Thonet chairs, candles, wines on display and an open kitchen. Everything conveys the feeling of sitting at a friend’s table, with good music and warm hospitality.

The tip: open daily from 8 p.m. to midnight, with reservations or walk-ins.

Where: Guevara 421, Chacarita.

A modern cantina with wood-fired cooking, grounded hospitality and a design that mixes black-and-white checkered floors, wood and leather. Upstairs, a semi-covered terrace with greenery and views of Av. Santa Fe.

The menu leans into well-executed comfort: ossobuco with creamy polenta, pine mushroom risotto with smoked bacon marmalade, wood-fired focaccias and fresh pasta. For drinks: classics (Aperol, vermouth with complimentary Triolet) and a house label, Cantina Malbec by Famiglia Banno.

The tip: the terrace shines at night with soft lighting and a bar-like atmosphere.

Where: Av. Santa Fe 1430 (between Paraná and Uruguay), Recoleta.

Ten years after its opening, Anasagasti remains a fixture of Buenos Aires nightlife, but now adds a new experience that elevates its offering: an intimate, exclusive omakase on the second floor of its historic 1927 house on the namesake passage in Palermo.

Inside this property—declared a Historic Heritage Site—three worlds coexist in balance: the bar (ground floor) with signature cocktails and English-club style; the restaurant (first floor) with contemporary dishes such as sweetbreads on the kamado, duck magret or king crab agnolotti; and the new omakase, the jewel of the tenth anniversary.

The omakase runs Tuesday to Saturday nights with limited seating, offering eight courses guided by the sushiman in a warm, quiet environment—more ritual than show. Products change weekly—shark, trout, scallops, bluefin tuna, razor clams, white fish—in a journey that challenges the palate and celebrates curiosity.

“The idea was to recover that surprise that always defined us,” says Nicolás Pastore, cofounder with Nicolás Garófalo. “The omakase is the natural evolution of that search.”

The tip: the experience takes place at a table, not a counter—a slower, more sensory and immersive format.

Where: Pasaje Anasagasti 2067, Palermo.

On Saavedra’s busiest boulevard, Del Río Cantina revives the spirit of neighborhood cantinas with an Italian touch, homemade dishes and that warmth that makes you return without thinking twice. Two floors, two moods: downstairs, classic intimacy; upstairs, a bright first floor with a balcony and the feel of a solid bodegón (wooden tables, checkered tablecloths, zero pretense).

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The kitchen goes straight to the point: handmade pastas—spinach panzottis, gratiné gnocchi straight from the oven—classic minutas and meats such as bife de chorizo or Maryland-style milanesa, plus a reliable veggie option: smoked eggplant milanesa alla napolitana. Bodegón-style starters (mushroom croquettes, Del Río provoleta), timeless desserts and a bar with wine, aperitifs and mocktails. At lunchtime, a practical menu runs from 12 to 4 p.m. for people working nearby.

The tip: a family-soul cantina, rock-solid flavors and a balcony that becomes the neighborhood’s best seat.

Where: Av. García del Río 2957, Saavedra.

In October, the second Eléctrica location opened—larger, with two bars, a VIP area for events and a Piano Bar in the works upstairs. It pays tribute to 1980s Brooklyn and expands its offering: “Argentine pizzas with Neapolitan technique,” small plates, pastas and desserts at friendly prices.

There’s grilled halloumi with seasonal preserves, wood-fired cauliflower with peanut sauce, the La Nolita pizza (burrata + pesto + hot honey) and sweet potato mushroom cream ravioloni. A well-stocked wine list and all the right aperitifs.

The tip: modern design and a warm atmosphere; a place equally suited for lunch, snacks or dinner.

Where: Honduras 5903, Palermo.

In Palermo Chico, on Avenida del Libertador, L’harmonie has opened its fourth location (the others are in Nicaragua, Maure and Zabala). Founders Melanie Jafif and Martín Masri expand the concept: now it’s an all-day café, with scrambled eggs in the morning, tuna sandwich or Caesar salad at noon, something sweet from the counter in the afternoon or an Aperol on the sidewalk at sunset.

Counter favorites include the almond croissant, chipa and lemon-pistachio alfajor, paired with their specialty coffee. The space is a plus: a bright corner with a wide sidewalk and greenery across the street that invites lingering.

The tip: open until 11 p.m., because on Libertador, afternoons stretch out and it’s hard to leave.

Where: Av. del Libertador 3118, Palermo Chico.

Chef Raúl Zorrilla moved Kamay from Microcentro to the Carlos Gardel Passage and gave it new life: a menu that blends criolla Peruvian + nikkei cuisine in a space with tropical murals, a wide sidewalk and a patio with hand-painted loungers.

Highlights include: shrimp tiradito with ají amarillo leche de tigre; Negrita cremosita (ink rice with squid and anticucho-style shrimp); and beef in two sauces (huancaína and pesto). The bar offers colorful cocktails, power lemonades and Pucará, their artisanal soda. Executive lunch menu and live music on weekends.

The tip: it’s Zorrilla’s third spot in Abasto (joining Grau and Tori Chipchi).

Where: Carlos Gardel 3131, Abasto.

Territorio Aura—the project that blends cuisine, art and nature—adds its second universe. After AGUA, TIERRA opens in November 2025 with deep flavors and traditional cooking techniques designed by Martín Sclippa and Estefanía Maiorano.

Dishes like fire-roasted tortilla with cane honey, roasted chicken with dates and ember-baked sweet potato, or bife de chorizo with eggplant and romesco coexist with a forest-themed setting: wood, stone, lamps made from logs from the Córdoba mountains and a vegetal cloud over the bar (a piece by Campagnola and Sonzini).

The tip: Alejandro Brave’s design reinforces the narrative: each floor represents a landscape.

Where: Lafinur 3286, Palermo.

The acclaimed ORNO has now landed in Palermo OFF with two formats. Downstairs: ORNO al Paso, offering pizza al taglio (tall and airy dough), classic and original empanadas and soft-serve ice cream for the heat. Upstairs: ORNO Cantina, the brand’s signature ítalo-porteño style with bodegón-style shareable dishes, vermouths, cocktails and wines.

The tip: ORNO’s playful spirit returns in gastronomic-corridor mode.

Where: Beruti 3336, Palermo.

Buenos Aires’ most beloved Mexican café keeps growing: Barragán has just opened its fourth location on the corner of Superí and Ruiz Huidobro, one block from Parque Saavedra. True to its colorful, warm style, the new spot—an old butcher shop converted—features a bright and spacious dining room, outdoor tables and a small market selling house-blend coffees and artisanal products.

The offering follows the line of its Caballito, Palermo and Chacarita cafés: an all-day brunch menu blending Mexican flavors, homemade pastries and local touches. Hits include: chicken burrito with avocado, pico de gallo and sour cream; alambre tacos with beef, red onion and cilantro chimichurri; avocado toast on sourdough; and sweets like Tres Leches Cake with pistachios or a spiced Carrot Cake.

Specialty coffee—Colombian and Brazilian beans—is served in classic or signature versions: iced huacatay latte, spicy jalapeño cold brew or mandarin espresso tonic with homemade syrup. There’s also matcha, fruit waters and Mexican-inspired cocktails.

The tip: open Monday to Saturday from 8:30 a.m. to 8 p.m. and Sundays from 9:30 a.m. to 7:30 p.m.

Where: Superí 4301, corner of Ruiz Huidobro, Saavedra.

A quiet July opening, an August explosion. That’s how Sendero entered Buenos Aires’ foodie radar: almost unannounced and suddenly in every conversation. Inspired by listening bars and festive restaurants in Europe and the United States, it offers an experience that flows naturally: you start with a great dinner and end up dancing on an open floor—without changing venues.

The kitchen leans into well-executed simplicity with the product up front: Patagonian trout, sole with caper-butter sauce, crispy shrimp tacos, kale and kimchi fritters, plus pampered classics like bife de chorizo milanesa and cabutia agnolotti. The bar follows with fresh, balanced cocktails, and the wine list includes labels designed to pair effortlessly.

The ambiance is part of the charm: warm design, music that accompanies dinner but builds into the night, and an energy that shifts without abruptness. Sendero is one of those new spots redefining not just how we eat, but how we go out in Buenos Aires.

The tip: dinner, bar and dance floor all in one place—the perfect combo for those who love stretching the night.

Where: Av. Costanera 6600, Buenos Aires.