Buenos Aires View - Apart 2 Amb sobre Av Corrientes

Few places in Buenos Aires are as original as Bis Bistró, located in a charming passageway full of shops that inevitably draws comparisons with the romantic alleyways so typical of Paris. This bistro, which could be described as the younger brother of the renowned Aramburu (located opposite – chef Gonzalo Aramburu is in charge of both), has a classic ambience that comes as a pleasant surprise, having retained its 1950s-style bistro essence and appearance (high ceilings, globe lamps, long banquettes, mirrors etc) alongside a glass-fronted kitchen and a small bar. The reasonably contemporary à l

Honesty is always appreciated when it comes to choosing a restaurant and this is especially the case in districts such as San Telmo, home to the National History Museum, where the standard of dining options is high and a vast array of cuisine is on offer. In this restaurant with a family atmosphere, a classic decor featuring retro detail and tables packed close together, the full focus is on home-style cooking showcasing consistent, simply prepared dishes teeming with superb flavours. The impressively large windows here provide plenty of natural light as well as occasionally serving as an exte

If you’re an inveterate meat-eater, you’ll want to head to the República de Fuego, a restaurant with a young and informal vibe occupying an old restored house in the city’s Recoleta district. In this setting, which has retained the homely feel of the original building and which has preserved several “vintage” features such as the original and delightful flooring, everything revolves around the traditional Argentinian grill. Dishes have a contemporary twist in their presentation and are always based around premium cuts of meat that chef Gabriel Pérez prepares with the greatest of care. Highligh

This iconic eatery, where they unashamedly claim to have served “the world’s best meat since 1935”, has had a few locations over the years providing the backdrop for myriad anecdotes, but nowadays finds itself in the heart of the Puerto Madero waterfront district, just a few metres from Dock 4, where the legendary A.R.A. “Uruguay” corvette (now a floating museum) is moored. The restaurant’s interior has an exclusive, elegant feel, and provides the backdrop for traditional Argentinian cuisine where meats cooked on the parrilla grill take centre stage. Despite this focus, you can also enjoy an a

When you ask for advice on the best steakhouse for grilled Argentinian meat in Buenos Aires, this large-scale restaurant in Puerto Madero, featuring lots of private spaces and an open-view grill, is always mentioned. In this pleasant eatery with an elegant air overlooking the river, the undisputed star of the menu is its grilled meat (veal chitterlings, mixed offal, ribeye, Summus Rubaiyat picanha etc) from different breeds of cattle, although it also offers a good choice of cold plates, salads, fish of the day, and an impressive array of side dishes. The restaurant is located just a few metre

Restó SCA occupies a listed building in Recoleta, widely considered the most elegant district in Buenos Aires, where it shares occupancy with the headquarters of the Sociedad Central de Arquitectos (SCA), founded in 1886 and one of the country’s oldest professional associations. Located at the end of the building’s former carriage entrance, the restaurant has a subdued bistro-style feel with just a few tables and a bar that is home to an enticing display of cheeses. Previous incumbents here have included renowned chefs such as María Barrutia and Guido Tassi, although it is now the turn of Marí

There are very few people who haven’t heard of the Don Julio restaurant and Pablo Rivero, the owner-chef at one of the world’s best “parrillas”. Walking through the door of this restaurant, where it is always difficult to book a table, is akin to immersing yourself in the culinary culture of Argentina, and enables you to understand its passion for meat, which is seen here as a family legacy (Pablo’s grandmother was a butcher and his parents cattle breeders). They have attained this level of excellence thanks to the exclusive mixed ageing process used, their assiduous selection of meat (Herefor