One of the best meals during our trip: - fair, considerate…read moreand professional service - high quality well executed food - prices reasonable for the value There's a reason why this spot is jam packed all day. Highly recommend if you are a meat lover and even the veggies were magnificent.

One of the Not-To-Miss spots in Buenos Aires! Great food made to perfection with an great wine…read moreselection. Great service that made good recommendations based on how/what ur looking for. The place is pretty small and reservations are highly recommended. Highly recommended!

Classic Argentinian barbecue! A must-go place if you are visiting Buenos Aires for the first time…read more Service and atmosphere are excellent! Recommended.

Easily our favorite restaurant in BA that we came here back to back days without reservations. Pro…read moretip - come here at 5pm to put your name down for their happy hour. You'll be seated at 6:30pm and your entire meal will be 40% off. Yes all food and drinks everyday. Isn't that wild?? We went with the mixed salad, ribeye, and house wine. Ribeye is perfectly cooked and served with a bunch of sides including mashed potato, roasted garlic, potato gratin, corn cheese, etc. Salad was very fresh and complements the fattiness of the steak well. Service can be a bit spotty as they're so busy but very worth it overall. Can't wait to be back!

Super cozy atmosphere and some of the best service we encountered in Buenos Aires. No wait at…read more7:30pm. Ordered empandas, locro, mondongo, and a humita en chala. The mondongo was our family favorite--this is some of the best soup I have ever had--super comforting and absolutely bursting with flavor, and the tripe pieces were so tender. Every dish here was tasty though, and this was one of my top restaurants of our vacation.

Great empandas and service. Brick oven style. Very cool overall experience and a place I would…read moredefinitely go back to.

This place is amazing show, food, entertainment . What an experience . The food and wine is of…read morethe highest quality.

"Parrilla Peña" was the answer I got when querying hotel staff about a good, authentically…read moreArgentinian dinner spot. Nothing seemed more authentic than the big parrilla (grill) that greets you when you enter or the fact that the place doesn't open for dinner until 8pm. A meal in this clean, somewhat industrial-looking space begins with empanadas and chimichurri arriving automatically at your table thanks to the small "cubierto" (per person cover fee, not a tip, of about $2.50 per person). Given the late dining hour I resisted over-ordering, knowing that I didn't want to go to sleep stuffed to the brim. Rib-eye was my choice, along with wine and beer, with the whole thing coming in at a pre-tip price of $90,100ARS (about $63USD). It was a perfect meal that still filled me succinctly and as I left I couldn't help but feel for all those still waiting to enter the restaurant at around 10 p.m. Parrilla Peña proved to be a great and authentic choice for a solid parrilla experience. I went on to have similar meals for more money a couple more times while in Argentina but it was here that I thought the experience most authentic, being enjoyed more by locals and only a handful of in-the-know tourists such as myself.

Low-key, charming restaurant with delicious steaks and friendly service. We really enjoyed our meal.read more

Wow, what a neighborhood surprise!!! A complimentary glass of champagne, bread and a flight of…read moretoppings: eggplant, mixed peppers, chimichuri. A very generous glass of red wine. Half-order of garlic fries. And honestly the best ever Riv Eye steak!

In a country known for its steaks, Don Julio ranks supreme. While pricier other nearby spots, the…read morequality of the meal and the level of service are unparalleled. I first tried Don Julio 2 and 1/2 years ago, on the way to Argentina. I remember being blown away by the steaks and even more so by their famous homemade ice cream. It uses Jersey milk, which I understand makes it fattier and more delicious. All I know is, upon my first return to Buenos Aires, I immediately sought out this restaurant and tried to get a walk in. No such luck, so I made a reservation for the following week. Reservations can be made online in English or Spanish. For such a popular place, you can still get reservations a week out. Reservations are for the outside, which include blankets at each seat and heat lamps. They can and often do reach out to you via WhatsApp before your reservation to see if you would like an inside table instead, at different times. Show up on time, and they offer you a complimentary class of moet chandon champagne and mini empanadas while you wait for your table to be ready. The kitchen will send you breads and a variety of little things to taste. We had amazing asparagus, cured meats, and a flaky pastry, in addition to a delightful bread. There was enough for us to say that we would already be content with just that, but of course the meat was coming! We opted for the entrecot, which is like a bone-in ribeye, "a Punto" or a very juicy medium rare. Eat it with the spicier chimichurri sauce and woooooowweee let it melt in your mouth! 1 entrecot was enough for 2-2.5 people. We got 2 for 4 and had some leftovers. We also got the arugula and shaved cheddar salad, which was divine in its simplicity. Grilled mushrooms were also a perfect pairing with the meat. For wine, we had the sommelier choose us a dry Merlot, which was jammy and delightful . For dessert, we had the the dulce de leche (sweet but amazing), vanilla, and egg yolk vanilla ice creams. Everyone said they were the perfect ending to a perfect meal. As we sauntered back to our hotel in the afternoon sunshine, I kept repeating in my head " soy contenta" because boy was I ever. This meal did not disappoint again, and I will be back whenever I can. Worth the hype and worth the wait!!! p.s. that meal cost us each about $100 USD.

Don Julio is highly rated and takes a month or more to get a reservation, and I had been looking…read moreforward to it for months. I ordered the most expensive cut on the menu, the filet mignon (lomo), hoping it would melt in my mouth. It didn't. I asked for medium rare, and it came out medium well. Even allowing for a possible mix-up with the order, the meat was overcooked and chewy, and it tasted like it had been frozen. A lomo I bought last week at Res tasted much better. I ate about a third and stopped. I told the staff and they handled it well. The server said the asparagus served with the steak was on the house, and the steak was removed from the bill. The manager came to my table and offered a replacement, and when I said I was too full, offered to pack it to go. I declined. If what I was served is the best the kitchen can do, a second one would not change my opinion. The wine and the water were fine, and the service was ok overall. At this price level and with this reputation, the steak is the whole point, and it let me down. Almost everyone around me was speaking English, and I did not see many locals. For me this was hype, not a great meal. I should have listened to my Porteña landlord.

Argentina makes some of the greatest steaks on the planet…read more And yet, there are times when nothing is better than an Argentine hot dog. I am not talking about the stupid everyday hot dogs which are called panchos. These are just like hot dogs in America. They depend on what kind of goop you put on top. I am talking about Choripan. If you think about how you eat an Argentine steak (with wine, gusto and reverent appreciation) And how you eat Argentine ice cream (squeals of oooooooh!) Choripan is right in the middle. Half Church of Great Amazingness and Half Little Kid Fun. * * * We don't have Choripan in the US. Choripan is derived from the Spanish-Catalonian hot dog tradition rather than the German frankfurters we eat in America. In a Catalonian hot dog house, you have a choice of 8 or 10 or a dozen different kinds of hot dogs ... Meaning 8 or 10 or a dozen different kinds of meat or flavoring right in the sausage itself. One sausage might be made with extra liver. One sausage might be made with lots of ground up mushroom. Usually there is a spicy one with Mexican chiles. Nowadays there is a vegetarian one. The sausages all taste dramatically different from each other. Choripans are larger than a traditional frankfurter but smaller than a knockwurst - more like a fatter version of a footlong. They are served on a small submarine roll. In Spain, you get a free choice of toppings. Most Spanish will only put one or at the most two toppings on their dog, Because they do not want to drown out the taste of the meat. Our hot dogs are boring. We put distraction after distraction after distraction on top to make us forget how lousy the base dog is. * * * Chori is widely considered to serve the best choripan in Buenos Aires. Choripan is all they do. There are ten choices of sausage. They are more rigid than the Spanish on toppings. They have figured out what topping goes best on each sausage - and when you order your hot dog, you get the chef's choice of fixings for each one. Believe the house. They know what they are doing. How are their dogs served the way they want to serve them? ABSOLUTAMENTE MAGNIFICOS !!!!!!!!!!!! * * * Special Bonus Section! Not only does Chori make its own hot dogs ... But it also makes its own ketchup. Once you have had Chori's ketchup, You will never be happy with the Heinz-style American ketchup we eat at home. Yeah, yeah, yeah, Argentines have better tomatoes than we do. But that is not the driving factor. They have put something dark and baritone and powerful into their ketchup. My guess is that they use balsamic vinegar rather than white vinegar as the base. However, I also think they have seriously reconsidered the spice mix and the use of sugar in the ketchup. Whatever, their secret is, you absolutely positively must get french fries with your choripan. And yeah, the fries themselves are nothing special. (I have only had really good french fries in one place in Buenos Aires, El Federal in San Telmo.) But Chori's ketchup on even average fries turns the fries into a dish to remember forever. Long after my hot dog was gone, I was eating each french fry one at a time as slowly as I could. The fries had already gotten cold but I didn't care. The ketchup was that good. * * * I don't think they put nuts in the sausages at Chori. But YOU would be nuts not to go to Chori while you are in Buenos Aires. Hey, there are more ways to have fun than just doing the tango!

Very good sandwiches and variety of choripan. Lots of drink options also. Good space with clean…read morebathrooms and nice decor.

This place is a little gem! The sandwiches are delicious! If you want a little spice added to your…read moremeal, ask for picante and they'll make it right on the spot. So delicious!

Back again in 2026 (check out my October 2025 review) and it is still AMAZING . Delicious food,…read moreexcellent (no rush)service, and meat that melts in your mouth... Small quaint restaurant with an upstairs area for the busier times and groups... I actually seen the same wait staff (that says a lot!) and few regulars from last year.. GO HERE!!

Wow . The food is amazing, the service is definitely Argentina style ( professional but they will…read morelet you be and let you enjoy) the ambiance though well lit versus romantic was confortable. They have a downstairs and a loft style upstairs.. would I recommend eating here ABSOLUTELY!! Tonight I had pasta but I'm coming back for the ribeye (another table had it and it looked so good and savory I almost asked them to share). Dessert I had tiramisu & cappuccino.. another great choice.. They're was definitely a great LGBTQ clientele and straight couples too.. the food was so good. I came back a second night and had Daniel as my waiter.... I had to get the ribeye because another Table was eating it and it looks so delicious and it was.!!

Food was amazing. Everything we had here had such a fresh and flavorful taste. I wish I could've…read moretaken pictures but it's a higher end restaurant and I always get shy. But this place was very high quality. Service was top notch!! I love the vibe, very chic and cool.

A world class steakhouse. We came for the beef and wine both of which were excellent. The Luca…read moreMalbec was satiny with mild fruit. Absolutely delicious. The standard (not aged or Waygu) ribeye and NY strip were tender, flavorful and juicy. The sides were amazing. They had a thin sliced potato and provolone dish that was the best ever. Dessert was amazing and I wish I could describe the sweet flavor and texture. Amazing! Food 5 star. Service was on point and friendly. 5 star. The vibe is casual and a bit industrial. Upstairs and downstairs seating, both nice. 4.5 star. ~$150 USD or ~200k Argentina Pesos with tip. Value 5 star.