Where to Eat Seafood in Buenos Aires

With its laid-back industrial setting, Ajo Negro explores the flavors of the Argentine Sea through a tapas-style menu. The concept was created to offer unique seafood products at more approachable prices, earning the restaurant a Bib Gourmand distinction from the Michelin Guide.

Its current owners, fishermen originally from Mar del Plata, work with premium ingredients such as caviar, sea urchin, king crab, and razor clams, combining them with techniques and flavors from different culinary traditions in a menu of small and medium-sized plates.

The crispy shrimp baos with wasabi mayonnaise and pickles are one of the menu's signatures, alongside the catch of the day served with creamy potatoes and a rich Danish-inspired sauce. The Peruvian-style crudo and Patagonian razor clams with almond gremolata are also highly recommended, although the menu changes with the seasons and frequently features daily tapas specials.

Good to know: Sitting at the counter offers the best view of the kitchen and grill. There are also high-top tables and communal seating at the back.

Where: Av. Córdoba 6237, Chacarita.

Located in Buenos Aires' Chinatown, chef Maxi Rossi's second restaurant—following Picarón—focuses on seafood species that are rarely found together on a single menu. Rossi works directly with fishermen from across Argentina, sourcing fresh fish, crustaceans, mollusks, and shellfish. Recommended by the Michelin Guide, Ultramarinos invites diners to sample a little of everything: snacks, raw seafood, cured specialties, grilled dishes, and bold stews with strong Spanish influences.

Whether seated at the striking counter overlooking the open kitchen or at one of the spacious tables, guests gravitate toward the pickled mussels, marinated pacú ribs, and grilled catch of the day, which currently includes black drum, sea bream, and whiting. Other highlights include baby squid with nduja, crispy accordion potatoes with anchovies, olives, and sriracha, and creamy rice with hake cheeks in pil pil sauce.

Good to know: The restaurant offers excellent-value weekday lunch specials, as well as a tasting menu with optional wine pairing.

Where: Pasaje Arribeños 1980, Belgrano.

If you're looking for a timeless seafood restaurant where fish remains the star, Oviedo continues to be one of Buenos Aires' most reliable dining destinations after more than three decades. Led by Emilio Garip, the restaurant has long stood out for its Spanish identity and exceptional ingredients, personally selected by its owner. Recognized by the City of Buenos Aires as an Iconic Restaurant, its elegant dining room transports guests to another era.

Classic dishes include fresh or gratinéed oysters, anchovies and boquerones, garlic shrimp, octopus with parsley and olive oil, seafood casserole with wreckfish belly, and white salmon caldeirada. Seasonal fish—including sea bream, black drum, tuna, sole, hake, and more—are available grilled, steamed, Roman-style, or baked with vegetables.

Good to know: Oviedo houses one of Buenos Aires' finest wine cellars, featuring aged wines, contemporary Argentine labels, and outstanding international bottles.

Where: Antonio Beruti 2602, Recoleta.

Seafood takes center stage at Silvino, a deliberate choice by chef and co-owner Gaspar Natiello, whose experience at seafood-focused restaurants such as Ajo Negro and Sarasa Negro shines through. Alongside pâtés, fritters, homemade pasta, and creative meat dishes, standout seafood options include the daily crudo, baby squid amatriciana with smashed potatoes and pancetta, and prawns served with beurre blanc and cornbread.

The seafood selection also features mussels with coconut milk and green curry, as well as a seasonal catch accompanied by roasted tomato soup, spinach, and chickpeas—typically mullet, wreckfish, or black drum during winter. The menu evolves with the seasons and frequently includes daily and weekly specials.

You may also like: Eating at the bar (and not just for sushi)

Good to know: Every so often, Silvino brings back its celebrated squid dish, a favorite among regulars, served tenderized and curled over a creamy ajo blanco sauce.

Where: Guevara 421, Chacarita.

At Lula, the sea is at the heart of the menu: nearly half of the dishes revolve around fish and seafood. Chef Teo Valentini and his uncle, Sacha Hamra, have created a Mediterranean-inspired concept that changes with the seasons. The philosophy is simple: work with the best ingredients available and let them shape the menu. Standout dishes include baby squid with French fries, Lyonnaise sauce, and crispy nduja; whole grilled squid with parsley, paprika, and confit potatoes; and whole grilled seasonal fish with garlic, parsley, and caper sauce, usually sea bream or mullet during winter.

Portions are generous and designed for sharing, while two raw seafood options change daily depending on the catch. With just a handful of tables, crisp tablecloths, candlelight, and a cozy atmosphere, Lula has the timeless charm of a neighborhood bistro you'll want to return to again and again.

Good to know: Lula's monthly "Pasta Sundays" have become a local favorite. Once a month, the restaurant opens specially for lunch, serving a menu of handmade pasta. Dates are announced on Instagram.

Where: Estomba 991, Villa Ortúzar.

Just beside the San Telmo Market, Pes is a warm, casual gastrobar serving comforting dishes inspired by the cultural fusion of Peru's colonial era. Its Peruvian and Spanish owners draw from the blend of Indigenous, Spanish, and African culinary traditions, creating a menu where seafood shares the spotlight with llama, lamb, charqui, sheep's cheese, grains, cereals, and seasonal fruit.

The menu changes at least three times a year, always featuring shareable plates at accessible prices. Favorites include mussels in white wine with noisette potatoes and homemade focaccia, Nikkei ceviche prepared with trout, sole, grouper, or wreckfish depending on the season, cod croquettes, pumpkin focaccia with cider-cured anchovies, and pickled fish—usually anchovy or mullet—served with baby potatoes, plantain chips, egg, and rice.

Good to know: The small wooden tables on the sidewalk fill up every sunny weekend, surrounded by the lively, bohemian atmosphere of San Telmo Market.

Where: Bolívar 916, San Telmo.

Alongside La Mar and Tanta, Barra Chalaca is one of acclaimed Peruvian chef Gastón Acurio's restaurant concepts in Argentina. It's the most relaxed of the three, inspired by the bustling ceviche bars of Callao, Peru's main port. The menu celebrates the classics of Peruvian seafood cuisine: ceviches and tiraditos, several styles of causa, shareable appetizers, richly flavored rice dishes, traditional recipes, and whole seasonal fish prepared in different ways. It's the perfect place to gather a group, order a variety of dishes, and enjoy a taste of Peru without leaving Buenos Aires.

Menu highlights include spicy shrimp empanadas, the Huanchaco ceviche with the catch of the day in creamy yellow chili sauce, Nikkei-style trout causa with avocado and egg, the generous Jalea Chalaca platter of fried seafood with assorted sauces, and the fried catch of the day served with fries, salsa criolla, and rice.

Good to know: Barra Chalaca has four locations across Buenos Aires, all known for generous portions at reasonable prices.

Where: Montañeses 2585, Belgrano; Arévalo 1392, Palermo;  Bulnes 2579, Palermo; Av. Caseros 467, San Telmo.