Best Parrillas in
Buenos Aires
From Don Julio (#1 steakhouse in the world) to neighborhood gems only locals know. Your complete guide to Argentine asado culture.
Understanding Argentine Parrillas
A parrilla (pronounced pa-REE-sha) is more than a steakhouse—it's a cultural institution. At its heart is the asador (grill master) who tends cuts of beef over wood coals for hours, transforming simple ingredients into something transcendent.
Unlike American steakhouses with their high heat and quick sears, Argentine parrillas favor slow cooking over indirect heat. The result: beef that's smoky, tender, and deeply flavored. Don Julio, currently ranked #1 in the world, exemplifies this art.
Essential Cuts to Know
Vacio (Flank Steak)
Juicy, flavorful, with a distinctive grain. The connoisseur's choice.
Bife de Chorizo (Sirloin)
The classic steak—thick, tender, perfect marbling.
Entraña (Skirt Steak)
Intense beef flavor, slightly chewy texture. Favorite among locals.
Ojo de Bife (Ribeye)
Rich, fatty, deeply flavored. The indulgence cut.
What to Expect
- Simple seasoning—just salt
- Wood coal fire flavor
- Chimichurri on the side
- Portions sized for sharing
- No sauces on the meat
- No well-done (ask for "a punto")
Top Parrillas
Ranked by quality, atmosphere, and value
Don Julio
Palermo
The most famous parrilla in Argentina and officially the world's best steak restaurant. Don Julio has earned the #1 spot on the World's 101 Best Steak Restaurants list for three consecutive years. The bife de chorizo here is legendary, aged in-house and cooked to perfection over wood coals. The wine cellar is extraordinary, and the service matches the reputation.
Why we love it: It's not just hype. The consistency, the sourcing, the wine list, the atmosphere—everything just works. Worth every peso.
El Boliche de Dario
Palermo
Locals' favorite parrilla that tourists haven't completely discovered yet. No frills, no pretension—just consistently excellent meat at fair prices. The entraña (skirt steak) here is considered by many porteños to be the best in the city. Cash only, loud atmosphere, futbol on TV.
Why we love it: This is where porteños take their friends. No Instagram aesthetic, just incredible meat at honest prices.
La Cabrera
Palermo
Upscale parrilla famous for generous portions and their legendary parade of 20+ free side dishes. Yes, it's touristy. Yes, it's genuinely good. The happy hour (40% off from 7-8pm) makes it a relative bargain for the quality. The ojo de bife is exceptional, and the service is polished.
Why we love it: Despite the tourist reputation, the meat is genuinely excellent and the happy hour value is unbeatable.
Desnivel
San Telmo
Classic San Telmo institution since 1988. Unpretentious, huge portions, authentic neighborhood vibe. The milanesa napolitana here is legendary—larger than your face and crispy perfection. No reservations, communal tables, old-school Buenos Aires charm.
Why we love it: Old-school Buenos Aires. Nothing has changed in 30 years, and that's exactly how it should be.
El Pobre Luis
Belgrano
Belgrano neighborhood gem famous for their house-made chorizo and futbol memorabilia covering every wall. A local institution since 1986, this is where Belgrano residents go for their Sunday asado. The morcilla (blood sausage) and chorizo are made in-house.
Why we love it: Belgrano's best-kept secret. The house-made sausages alone are worth the trip.
Caldén del Soho
Palermo
Modern parrilla that respects tradition while refining technique. The open-fire kitchen is visible from the dining room, showcasing masterful grilling. Excellent selection of Argentine craft beers alongside traditional wines. The bife ancho (ribeye) is a standout.
Why we love it: Modern without being pretentious. The open kitchen lets you watch the masters at work.
Hierro Parrilla
Palermo
Premium parrilla with some of the best meat in Buenos Aires. The Hierro bife de chorizo is exceptional. More upscale than traditional parrillas, with excellent service and a great wine list.
Fogón Asado
Palermo
Asado tasting menu experience with counter seating around the open fire. Watch the asador work while enjoying multiple courses of Argentine beef. A unique dining experience that educates while it feeds you.
El Boliche de Dario (Bariloche)
Centro
The Bariloche outpost of the famous Buenos Aires parrilla. Same quality meat,patagonian atmosphere. A local favorite for serious steak.
Why we love it: Authentic parrilla quality without the Buenos Aires hype. A local institution.
The Process
- 1Start with provoleta (grilled cheese) and chorizo/morcilla
- 2Order 1-2 main cuts to share—portions are huge
- 3Add a simple salad (not creamy)—it cuts the richness
- 4Order wine by the bottle—it's cheaper than by the glass
Doneness Levels
Pro tip: Ask for "a punto"—it's how locals eat it. Well-done is considered a waste of good beef.
By Budget
$15-25 USD per person
- • Desnivel
- • El Boliche de Dario
- Neighborhood gems, huge portions, authentic
$40-60 USD per person
- • El Pobre Luis
- • Caldén del Soho
- Quality meat, good service, neighborhood favorites
$80-150+ USD per person
- • Don Julio (#1 in world)
- • La Cabrera
- Aged beef, wine cellars, world-class experience
Ready to Make Reservations?
Book 30-60 days ahead for top parrillas like Don Julio. Use their websites or ask your hotel concierge.
Back to All RestaurantsLearn to Cook Asado
Can't get a reservation? Learn to make authentic Argentine asado at home with our step-by-step guide.
Asado Recipe