Argentina · City guide
Parrillas, bodegones and carnicerías. 8 steakhouses and 2 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
Long-running central parrilla on La Cañada serving à la carte steaks and an all-you-can-eat parrillada of beef cuts, pork and offal.
Steakhouse
Upscale parrilla inside Dinosaurio Mall modelled on the Jesús María style, with many cuts brought to the table in sequence on wooden boards and a large wine cellar.
Steakhouse
Chef Julio Figueroa's open-fire restaurant built around beef traceability, with aged cuts and meats smoked for more than 12 hours.
Steakhouse
Meat restaurant opened in late 2020 by partners from Jesús María, cooking over flame, smoke and a clay oven; the menu runs from a 900 g tomahawk for two to an…
Steakhouse
Upscale classic parrilla in the Ecodistrito de las Artes on Avenida Ricchieri, cooking over firewood with its own parking.
Steakhouse
Classic parrilla inside the Hiper Libertad complex with asadores from Jesús María, known for its parrillada and an 800 g bife de chorizo.
Steakhouse
Family parrilla founded in 1978 in Guiñazú, now on Avenida Valparaíso in the south of the city, known for its all-you-can-eat parrilla with optional cabrito and…
Steakhouse
Branch of the Argentine Tucson chain styled on a North American steakhouse, recommended for meat in Circuito Gastronómico's 2025 northwest Córdoba guide.
Cook at home
Butcher & supplier · Retail · Wholesale
Local chain of neighbourhood butchers with branches across Córdoba, selling retail and wholesale beef, including premium and specialty cuts.
Butcher & supplier
Premium meat shop launched by the Córdoba meat plant Bustos y Beltrán, selling vacuum-packed beef and pork cuts such as tomahawk, T-bone and porterhouse from…
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.