Where to eat the best mushroom-based dishes in Buenos Aires

You can’t make a list of mushroom-focused restaurants without mentioning the pioneer. Donnet is to mushroom cuisine what The Simpsons is to cartoons — it deserves its own category. Created by Julieta Donnet, this project was the first of its kind and offers plant-based cooking that’s intense, daring, and unafraid of the wild.

This mushroom temple was a founding partner in turning Chacarita into a gastronomic hub. It’s hard to recommend just one dish because the menu is a mushroom omakase, always changing with the season and forest findings. Still, the classic “Shiitake anchoíta” is worth highlighting for its mix: grilled eggplant, walnut pâté, shiitakes, vermouth spheres, green apple, and sprouts.

Tip: Follow their social media — the captain of mushroom restaurants is always hosting events to make newcomers feel at home. Donnet has done some serious fungi evangelizing.

Where: Fraga 675.

Chacagiales wouldn’t be what it is without its quirky spots shaping the neighborhood’s identity. Funga’s concept is provocative, clashing head-on with the idea of naming meaty dishes but making them with mushrooms instead.

The mushroom shawarma is a flagship item. They also serve plant-based ramen with mushrooms and miso, and their milanesa is made with lion’s mane. Some dishes skip mushrooms but always stay veggie. Pay attention to the vermouth and gin & tonic list — the perfect match of sustainability and creativity.

Tip: This might be the best spot in the city to try lion’s mane — that big, fluffy white mushroom that’s just starting to win over Buenos Aires. Don’t miss the Mac Lion.

Where: Zapiola 1375.

It’s hard to pick just one dish at Sampa, a restaurant that claims to be 99% vegetarian. Their menu isn’t built around named dishes but rather combinations — and all of them are tempting. Think “Cauliflower + Sriracha + Almonds” or “Pumpkin + Cabbage + Curry,” served around a bar.

Not every dish is mushroom-based, but fungi are increasingly prominent on the menu of this quick, veggie-friendly grill. The kitchen is led by Leo Chajud, a pioneer in proving that plant-based food in Buenos Aires can be flavorful and exciting.

Tip: Perfect for those who miss going to a grill but are now on a veggie path. Note that they don’t take reservations.

Where: Scalabrini Ortiz 769.

The Azcuy sisters, who take their Casa Nueza project seriously, have grown it from a café into a key player in the plant-based scene of Buenos Aires. Mushrooms gradually made their way onto the menu, and now they hold a strong spot.

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Step by step, they’ve opened two beautiful venues, and the project shows no signs of slowing down. Their current menu features two mushroom-based dishes: sautéed mushrooms with chimichurri and salad, and an oyster mushroom wrap made with whole-grain dough, guacamole, cherry tomatoes, and aioli. Expect seasonal changes in winter.

Tip: All their dishes are not only veggie but also gluten-free — without ever compromising flavor.

Where: Gorriti 3681; Migueletes 1762.

An essential on any veggie list — and with good reason. Mudrá elevates plant-based cuisine to fine dining. And of course, mushrooms play a leading role. Set in a magical spot where Lavalle ends and Av. Córdoba splits in two, the venue feels like stepping into magical realism in the heart of the city.

Everything here is beautiful, and every dish is carefully crafted. The ceviche with cashew-based leche de tigre and marinated portobellos is sublime. But the lineup also includes a mushroom burger, an XL burrito, and a portobello risotto. Hard to choose among so many hits.

Tip: Sushi lovers used to salmon may be hesitant, but it’s worth trying their mushroom-forward rolls.

Where: Av. Córdoba 3942.

This list needed some Michelin Guide glamour, and Chuí delivers — it was recommended in both 2024 and 2025. Hidden in Chacarita among trees, its industrial look, train tracks, and wild garden make dining here magical.

Mushrooms take center stage with refined yet bold dishes like oyster mushroom milanesa, mushroom bao, or mushroom pâté. They also serve four varieties of pizza. Ferments and pickles are subtly used to give each dish a unique touch.

Tip: Don’t miss the “Doble Magic” — brioche, oyster mushrooms, shoestring potatoes, roasted green chili sauce — or their mushroom arancini with romesco sauce.

Where: Loyola 1250.

Finally, a place that isn’t exclusively about mushrooms but makes them shine through Argentina’s diverse produce. Centro, a stunning art deco restaurant in the heart of Caballito, frequently changes its menu with the seasons, always giving mushrooms a place.

Also of interest: The best vegetarian restaurants in Buenos Aires

Since mushroom-based recipes aren’t common in Argentina, the chefs cleverly frame them in familiar dishes so diners feel comfortable ordering. Their mushroom anticucho — lacquered with red ají panka and served with peanut sauce and yellow ají — is a must-try.

Tip: Centro is perfect for groups with both vegetarians and carnivores. They treat every ingredient with the same love.

Where: Aranguren 928.