Argentina · City guide
Neighbourhood parrillas, Palermo grill rooms and old-school carnicerías. 16 steakhouses and 4 butchers and suppliers listed, updated 2026-10-04.
Every business on this page was checked against at least two public sources, and each profile shows its sources and check date. Hours and menus change, so call ahead. Spot a mistake? Send a correction.
Eat out
Steakhouse
Pablo Rivero's Palermo parrilla, cooking Hereford and Angus beef from regeneratively raised cattle over quebracho charcoal on a V-shaped grill.
Steakhouse
Parrilla founded by grill master Gastón Riveira in 2001, known for large steaks served with an array of small side dishes.
Steakhouse
Old-school downtown parrilla open since 1982, with veteran waiters and grill cooks and a plain two-level dining room.
Steakhouse
Small, modern parrilla by Germán Sitz and Pedro Peña serving grass-fed Angus from the Sitz family's farm in western Buenos Aires province.
Steakhouse
Wood-fire grill on Thames whose window displays large cuts roasting slowly on the asador.
Steakhouse
Classic brasserie-style grill in Recoleta, with waiters in bow ties and waistcoats.
Steakhouse
Glass-walled garden parrilla at the Four Seasons, run by grill cook Patricia Ramos.
Steakhouse
San Telmo parrilla opened in 1992 by Hugo Echavarrieta, who cooks with the heat held in the grill bars rather than with fresh embers.
Steakhouse
Former 1950s general store and Spanish tavern that reopened as a parrilla while keeping its old-bodegón feel.
Steakhouse
Uruguayan-style parrilla in Belgrano's Chinatown, founded by Luis Acuña and now run by his son.
Steakhouse
Riverside grill dating from the 1960s, the last heir of the famous Costanera roadside grill carts.
Steakhouse
Large Puerto Madero steakhouse open since 1995, a partnership between São Paulo's Rubaiyat group and the Las Lilas cattle ranch, which supplies its beef.
Steakhouse
Historic steakhouse founded in 1935, now in Puerto Madero near Dock 4.
Steakhouse
Reservation-only counter restaurant where guests sit around a central open fire for a multi-course asado tasting menu with wine pairings.
Steakhouse
Parrilla opened in 2018 next to, and supplied by, its own butcher shop, Corte Carnicería.
Cook at home
Butcher & supplier
Retail butcher shop of the Don Julio parrilla, selling pasture-raised, traceable beef that it selects, ages and cuts in-house.
Butcher & supplier
Butcher shop led by Pablo Abritta, offering traceable grass-fed, mixed-fed and grain-fed beef, dry-aged for 50 to 80 days.
Butcher & supplier
Busy Palermo butcher and grocery with a wide range of beef cuts plus less common meats such as deer, wild boar and llama.
Butcher & supplier
Neighbourhood butcher in Mataderos, the city's traditional meat district, selling cuts from beef sides it stores in its own cold room.
Local tips
Menus list cuts such as bife de chorizo, ojo de bife and vacío rather than generic "steak".
Ask for "jugoso" for juicy and pink, "a punto" for medium and "bien cocido" for well done.
Neighbourhood butchers cut to order; ask for the thickness you want for the grill.