5 places in Buenos Aires to try squid in a new format

Argentina is one of the world’s leading squid fisheries. But this classic product from our sea is also perfect for exploring a faraway cuisine: Southeast Asian cooking—especially when grilled. “It’s typical in Thailand, where you’ll find it on beaches or in seafood-focused spots,” says José Delgado, chef and partner at Cang Tin, the Viet-Thai canteen in Palermo.

It’s cooked whole over the coals “for just a few minutes, to keep it tender,” Delgado explains. Then it’s cut to preserve its shape and served with a nan jim sauce “that delivers incredible flavor, with spicy, sweet, and acidic notes.” This traditional dressing is made with fish sauce, chilies, tamarind, and lime—here enhanced with cilantro and jalapeños.

The vibe: Cang Tin takes you on a mental trip. Sidewalk stools, open flames in full view, aromas filling the space, and an extensive menu packed with Vietnamese and Thai classics transport you to a true street market.

Where: Av. Dorrego 2415, Palermo.

Disruptive, surprising, and widely praised—Silvino’s squid is a dish that launched with the restaurant, briefly left the menu, and quickly made a comeback. “A lot of people kept asking for it, and that’s always a good sign,” says chef and partner Gaspar Natiello at this Chacarita bistro.

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With Andalusian inspiration, it’s served with a crunchy, mildly spicy chili oil, a silky peanut ajoblanco, parsley oil, and pickled cherries that add a touch of freshness. The most striking element is how the squid is prepared: it’s cut into long strips that curl as they steam. “That cooking method not only creates an interesting visual shape, it also changes the texture—it’s very tender with a slight elasticity,” Natiello explains.

The vibe: Inspired by French bistros, Silvino offers a short, seasonal menu, familiar flavors with a twist, a warm and relaxed atmosphere, and friendly prices.

Where: Guevara 421, Chacarita.

Lula’s squid started as an off-menu dish—with an Asian-style sauce—and became so popular they kept bringing it back with variations. Today it leans Mediterranean, more in line with the menu, and takes inspiration from pulpo a la gallega: grilled over high heat, brushed with garlic and paprika oil, and served over confit potatoes seasoned with paprika, olive oil, salt, and pepper. Chef Teo Valentini says the goal is to build texture while keeping flavors simple, so the ingredient can shine.

“Serving it whole sparks a lot of curiosity. Guests often ask if you eat everything, including the tentacles and fins—and that’s exactly the idea: to eat it whole,” they say at the restaurant, which opened in late September in Villa Ortúzar.

The vibe: Seafood plays a major role at Lula, along with seasonal vegetables. There are usually fresh fish on the daily specials and two raw dishes that change based on the week’s best catch.

Where: Estomba 991, Villa Ortúzar.

Squid has been on the menu at Picarón for some time—the place where Maximiliano Rossi channels his personal taste, travel experiences, and culinary knowledge into a rich, cosmopolitan, and character-driven cuisine.

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The dish combines a deeply flavorful squid sofrito, seared squid “curls,” and cubes of potato rosti, all brought together into one plate. “It started from an empanada filling we used to make—I liked it so much I wanted to turn it into a dish,” Rossi recalls. According to the chef, it works because each bite blends the intensity of the sofrito, the freshness and tenderness of the squid, and the crunch of the rosti.

The vibe: At Picarón, the menu is designed for sharing and trying a bit of everything. It’s divided into cold and hot dishes, with standouts like roasted sweet potato with mushroom ceviche and yellow chili cream, or marinated skirt steak with sweet potato noodles and kimchi.

Where: Av. Dorrego 866, Chacarita.

Grilled squid is one of the standout dishes at Pasaje Victoria, the small tapas bar Roy Asato opened across from Olivos train station, just around the corner from his renowned Asato Sushi. It’s served Spanish-style, whole, simply enhanced with extra virgin olive oil, paprika, fresh parsley, and lemon.

Roy highlights its subtlety and freshness, with no ingredients masking its flavor, and an extra tender, delicate texture “achieved by steaming the squid before giving it a quick finish on the griddle.”

The vibe: At Pasaje Victoria, there are plenty of seafood options to pair with crisp beers, sparkling wines by the glass, and classic cocktails. Fresh or gratinéed oysters are a must—offered by the unit at an unbeatable price.

Where: Corrientes 598, Olivos.