The Best Fine Dining Restaurants in Buenos Aires

With a focus on beautifully presented "small plate" dishes, Julia Restaurante offers a unique dining experience. The menu is filled with creative and vibrant flavors, designed for sampling and sharing. Highlighted dishes include their pate with crispy Jerusalem artichoke chips and a shiitake, pea, and green bean salad served in an intense miso broth.

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Dan Perlman

Chef, Sommelier, Writer – Buenos Aires, Argentina

From the bread and butter to the last bite, this is some of the most exciting, interesting food in the city right now. Beautifully presented "small plate" food, designed for sampling and sharing, with creative, vibrant flavors. Great service. Although a pricey outing, especially given that small plates tend to add up fast, every bite is worth it. Not to be missed, their pate with crispy jerusalem artichoke chips and the shiitake, pea, and green bean salad in an intense miso broth.

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Mengano is an exceptional eatery that takes traditional "bodegon" food, a classic Buenos Aires cuisine, and enhances it with a modern twist. The culinary expertise of Facundo Kelemen, who has worked in numerous global restaurants, shines through in every dish. Some standout items on the menu include the milanesa sandwich, the deer tartare, and the revuelto gramajo.

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Irina Widuczynski

Food blogger – Buenos aires, Argentina

Typical food from BsAs with a modern twist Facundo Kelemen worked in multiple restaurants all over the world and a couple of years ago he opened Mengano, an amazing restaurant where he takes typical “bodegon” food, which are places to eat traditional food from Buenos Aires, and elevates it with modern twists. Everything is breathtaking and I recommend the milanesa sandwich, the deer tartare and the revuelto gramajo

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Specializing in seafood, Crizia Restaurante combines seasonal Argentinian products with the expertise of Head Chef Gabriel Oggero. The menu highlights artisanal fishing and Argentine sea produce, with a distinct emphasis on charcoal and wood-fired cooking techniques. The restaurant is also notable for its extensive wine cellar featuring over 700 labels of Argentinian wines.

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Hrvoje Petric

Food & Wine Writer – Zagreb, Croatia

Crizia is a seafood restaurant in the most beautiful Buenos Aires neighborhood called Palermo. It’s cuisine and seasonal Argentinian products are combined and expressed through land, sea and fire. Head chef Gabriel Oggero is focused on artisanal fishing and the Argentine sea, he is also a true lover of the open fire cooking and the grill so that’s why the charcoal and the wood are standing out in his menu. For several years he has been actively engaged in the development of the Patagonian oysters becoming a benchmark for his restaurant. Except great and fresh seafood, there is also a beautiful wine cellar with more than 700 labels of Argentinian wines.

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The restaurant is located in an upscale neighborhood and is renowned for its creative and precisely balanced dishes. Chef Gonzalo Aramburu, who has been trained in Europe and the US, leads the restaurant and emphasizes the use of local products. The restaurant provides an eighteen-course dinner experience, with each dish reflecting the best expression of each seasonal product.

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Hrvoje Petric

Food & Wine Writer – Zagreb, Croatia

Nestled in Recoleta, an upscale neighborhood of Buenos Aires, chef Gonzalo Aramburu chose this place to establish himself and honor local products. Restaurant Aramburu has recently been awarded two Michelin stars, the first restaurant in Argentina to win the prestigious accolade. Chef Gonzalo was trained in Europe and the United States, in the kitchens of Daniel Boulud, Charlie Trotter and Martín Berasategui. In 2006 he returned to Argentina and in 2007 he opened Aramburu. Dishes are prepared in an open kitchen, allowing guests to appreciate his dexterity and the complex techniques employed by his team. Very innovative, precisely balanced and technically executed, paired with fantastic Argentinian wines, absolutely the place to recommend.

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