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    Tegui

    3.8 (54 reviews)
    Ultra High-EndArgentine, Mediterranean

    Tegui Photos

    TEGUI ATMOSPHERE

    What's the vibe?
    Quiet
    Classy
    Trendy
    Outdoor seating

    Recommended Reviews - Tegui

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    Reviews With Photos

    Yummy pastry!
    Carell H.

    I was truly dumbfounded as to why Tegui is on the list of Latin America's top 50 restaurants after dining there. Yes, you are greeted by an opening glass of champagne; yes, you are treated with white glove service. But to be honest, these things, and the wonderful wine pairing are the only things to rave about at Tegui. None of the dishes really blew me away, and I was only mildly impressed by their second bread course, which was a delightfully flaky pastry that was a traditional Argentine specialty. Overall, not really an experience that you'd be missing out on if you did not go.

    kale chips!
    Ashley D.

    This restaurant & meal were true stunners -- I don't really understand the people savagely laying into the food, but I guess when you have a changing menu & you're on a Top 50 Best Restaurant list, there are bound to be people disappointed. I was not one of those people; I loved it and was impressed and thought it was deserving to be listed. There's definitely a heavy creative bend on this fine dining take and we had an excellent server who took his time to explain each course to us. I think that's so important to appreciate food like this, and it was even more interesting when he gave us the context of the ingredients; this is fine dining with an unmistakeable Argentinean twist, possibly one of the best meals we had during our trip. I could recount each course but you probably won't get to eat them again. I can tell you that there were several surprising dishes, like one where we drank a shot of kelp juice after eating a roasted oyster and it made my eyes roll in the back of my head. There were chestnuts cut vertically so that they looked like brains and provided textural crunch and sweet complement to a pumpkin soup, a combo I would have never thought of in my life. We had a tortellini soup that had the cleanest mushroom-based broth in my life that I wanted to drink bowls & bowls of. They served us a roasted chicken leg in a super-concentrated chicken stock / soup that was thick enough to coat the back of a spoon & was probably the best chicken in my life. Even the quinoa crisp caught me off-guard. The wine pairings were also very good and we had generous pours that had me teetering a bit on my heels as we exited, in all honesty. The sommelier did a great job of walking us through each course, explaining the pairing and his choices were interesting and clever. Do consider getting a wine pairing if you drink, but that's pretty much a must with a meal like this in my opinion. So yes, I think Tegui is worth the hype. I think it's something special. If you're in Buenos Aires looking to explore the fine dining scene, you certainly cannot go wrong here.

    Isabelle D.

    This was one of the worst dining experiences of my life. Food was terrible but i did get very drunk off of the wine pairings which were good. Helped make the experience fun as my group and i laughed at the dishes... watching the other patrons taste the food was also very entertaining. Recommend this restaurant only to your worst enemy. Presentation was nice but even the smell would make me gag. Everything had a terrible fishy smell and taste that lingered in your mouth. Staff was very condescending except the bus boy who understood our misery.

    Molleja-Manzana verde
    Julio S.

    The receive you with a glass of Champagne. The attention is superb. The place incredible and very especial. Reservations are a must! They have a ten course dinner with each plate better than the previous one. The sizes are perfect! The whine matching superb! Some of the whines are worth dying for! We are at the fifth course now, the molleja with green Apple is sensational! Looking forward to the rest!

    Amuse-bouche

    Elevated Argentinian cuisine in a chic, modern ambiance with a beautiful open kitchen. Tegui was my first fine dining experience with a tasting menu in Buenos Aires, and honestly, it was hit and miss. A reservation was easy to acquire online about one week in advance. Their ever changing seasonal menu is 11 courses, and can be made fully vegetarian upon request. Definitely do the wine pairing. It includes 8 glasses of wine-whites, reds, an orange, a dessert port, and even a local herb infused liquor. The first amuse-bouche was dehydrated leaves of kale with a creamy kefir dipping sauce. I enjoyed the flavors, but it was very difficult to eat, and made a huge mess of crumbs all over the table. The next starter was my favorite-a multigrain crisp with spring peas and cucumber topped with a velvety goat cheese creme. The bread course was underwhelming-just a mini baguette with butter. The first course of the tasting menu (Ricota Fennel) was beautifully plated, but tasted bland and uninspired. The next course, the white Beetroot, was delicious. Roasted to caramelized perfection, every bite was bursting with flavor. The vegetarian substitute for the Oyster course was roasted fennel with fermented almond milk. I loved the contrast of the sweet vegetable to the tangy sauce. The next course, a crisp topped with fruit and quinoa, was strangely executed and flavorless. I loved the vegetarian alternative to the Sweetbreads course, a tender marinated mushroom topped with petals of juicy plum and dusted with mushroom powder. The Tortellini contained very little filling, and just tasted like plain pasta. My mushroom broth was quite good, but my boyfriend's asada broth was overly salty and concentrated. He took one bite and was finished. The vegetarian counterpart to the Trout course was roasted peaches in more of that lovely almond yogurt. Redundant, but tasty. The next course (replacing the Duck) was a roasted onion filled with pineapple, atop a creamy banana purée. As with many of the previous dishes, the plating was exquisite, but the flavors were lacking. Sweet on sweet on sweet. The final savory course was the most disappointing. A thin piece of goat (or hard cheese for my vegetarian menu) is encased in grape leaves and fried. The amount of salt was overwhelming, and borderline inedible. The cherries dessert was very good, consisting of a juicy compote topped with a crisp confection layer and a scoop of delicately flavored cherry ice cream. The apricot chamomile dessert lacked variety in texture and flavor-it really needed some element of salt or crunch to break up the extremely sweet, creamy consistency throughout. The meal was nicely paced, taking just over two hours from start to finish. Two tasting menus with two wine pairings came to 9000 pesos ($250 USD). Our waiter and sommelier were lovely and attentive, but the host at the door was cold and weirdly pretentious. Overall, the experience was pleasant, but too inconsistent for me to recommend. We will not be back.

    Atlantic anchovy confit in olive oil, tiny breadcrumbs.
    Shannon I.

    A few notes: It has been a year, but below is the post-meal note that was jotted down on my phone. It's a steal for the caliber of place - at the time, it was a shockingly 77.15 USD (thank you, work) for this 11-course (includes glass of champagne and amuse-bouches!) meal b/c of the economic collapse happening at the time. Refer to the menu photo submitted by Tan D. - it is the same menu. Dishes according to what I could gather [*favorite]: a. fried kale w. kefir b. carrot, chorizo, pea pistou cracker c. traditional Mendoza biscuit, elegant butter d. mildest mulled wine...? w. cauliflower *1. Mushroom-y, umami soup w. bright quince, espresso powder. *2. Celeriac - I loved that bite of slow-simmered daikon and deep stock. It brought me back to every base of my grandma's broths. 3. Winter bitters w. nori powder, celery cooked down, shockingly cold Asian veg cream, blood orange. 4. Plump Patagonian oyster w. chilto tomato, rounded out w. dashi. 5. Choike (ostrich), pupusa, quinoa, wafer / Intensely savory, everything you love of a lighter potato chip, a bit too salty though. *6. Deftly made delicate tortellini in an intense, pure beefy consommé. 7. Atlantic anchovy confit in olive oil, tiny breadcrumbs. 8. Hen, broth, pinchadita...like a pot pie. *9. Braised, soft goat wrapped in grape leaves, fermented spiced flavors. *10. Guayaba-rosehip sorbet w. liquid nitrogen goat milk dots - Perfectly balanced notes of floral, fruit, lightest cream. 11. Caramelized banana, unmemorable. Why not 5? Though porteños in general were so friendly, I did not feel very welcome at Tegui. I expected to at least like most of the courses, but some dishes felt more cerebral than delicious, and well, that should still be the end goal, no? Also, the floors in the bathroom were a bit difficult to balance on, so I imagine they would pose a risk for a sweet grandma.

    Outside of the restaurant - can never tell it's a high end restaurant
    Michael L.

    No. 8 on top 50 restaurant list in Latam (No. 83 in the world). The restaurant is completely unnoticed from outside. A concrete wall full of graffiti in a quiet neighborhood. You need to ring the door bell and someone will let you in. It's a completely different world inside......

    The entrance to Tegui where you ring a doorbell to enter
    Parker M.

    "What happens in Tegui stays in Tegui," so, unfortunately, I only have a picture of the amazing exterior and the memory of a great meal in my favorite part of Buenos Aires. This nine-course tasting menu provides diners with dishes that highlight the abundance of what Argentina has to offer from an ingredients perspective. The ostrich tartare on a light cheese crisp was the best bite for me. After traveling around South America for 10 days, Tegui was a perfect respite from all the red meat that we saw at other restaurants. It was amazing to watch the intensity of the chefs in the open kitchen, and we found our wait staff to be informative, passionate, and engaged. I would recommend Tegui to all adventurous eaters!

    Jennifer F.

    Exquisite food and service at Tegui. They accommodated my 8 course meal in order to avoid my seafood allergies, which I greatly appreciated. The front door seems basic but upon entering, it's a whole different world. We were very impressed by the treatment we received from the moment we stepped in the door to the very minute that we left. Make a reservation a few days ahead of time! You probably won't be attended if you attempt to walk in. We chatted with the bartender for a few mins as we waited for our table and for the next 3 rounds of drinks, he came and walked them to our table, asking us for feedback & always letting us know exactly what he would change in order to "spice things up a bit". As for the waiters and busboys, they did a wonderful job at explaining each course in detail ... and these were all very unique and complicated dishes (not to mention, delicious). We can't forget our lovely hostess who had our coats and cab ready for us, always with a friendly smile. Major kudos to management, staff and of course, the chef here. I will send all of my friends from NY your way!

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    Mishiguene - Chicken sweetbreads and chicken liver

    Mishiguene

    4.2(81 reviews)
    2.3 kmPalermo
    $$$

    I wanted to try this restaurant ever since I knew I was going to be in Buenos Aires. I missed the…read morepopup that Chef Tomás Kalika had at Intesect by Lexus in 2019 where my son-in-law was a sous chef. This was my opportunity. I seized it. I secured a reservation for my wife and I and was not disappointed. Situated in a neighborhood not unlike Surfside in Miami, this so-called Mediterranean restaurant exceeded all my expectations. From the greeting we received upon entering; to our server, Mariano, explaining portion sizes as well as the many dishes in which my wife could order or that the sous chef could alter due to allergies; to the suggested wines that may accompany our order. I had my heart set on BABA GANOUSH appetizer and PASTRAMIED RACK OF BEEF- their signature dish; the Baba Ganoush had tomato in it so that was out for Edna but another eggplant dish was substituted and it was just what the doctor ordered. The Pastrami preparation I opted for was not available but the PASTRAMI WELLINGTON: Beef Short Rib Pastrami, Mushroom Duxelles, Swiss Chard and Dijon Mustard; Served with Date Demi-Glace and Assorted Peppercorns, I eventually ordered was to die for. Edna opted for the fish of the day which was MULLET in a fine sauce made with Pastis. For dessert, I wanted something different and we got it: PUMPKIN, BLUE CHEESE AND MISO consisting of nixtamalized Pumpkin, Blue Cheese Mousse and Pumpkin Tofee with Miso. it was a small portion but it was delicious. A few words about the ambiance: the inside was beautifully decorated; the lamps hung in a low glow to accentuate the dark wood walls; the Michelin certificates proudly hung in a discreet spot; an outdoor section had been assembled to accommodate the throngs of diners as the interior is on the small size. Geez, it was only a Monday night!

    After Roland our fantastic driver mentioned it's popularity ,Lulu, after checking the menu was GUNG…read moreHO! So we toddled over taking an extended fruit stop for cherries etc to stave off Tajo's hunger. On arrival the 2 wines I ordered were out of stock but the Luigi Borsa white wine blend they subbed was good enough to change the order from a glass to a bottle ($50,000 ARS) The mixed bread platter soon arrived as I marveled over the towel like napkins the biggest ever! After our starters of Potato Varniki for Tajo (6) we got Zhoug ...great!(10) and Wagu steak bites (7) with a chutney like condiment...meat very rare but not that beefy. Then we ordered the entrees...Seafood Farfalaj & Farm Chicken. So we waited.......& waited............& waited...........until it got so late we had to box our orders for home to put Tajo to bed .. This reminded us for the 30 minutes it took the guy at the fruit stand to pick out the cherries, wash & polish them before finally finishing the transaction...very typical of the "Portenos" (or people of the port) & their lackadaisical attitude with speedy service being from Buenos Aires When we got back to our nicely appointed AirBnb to eat, the rumor that this place was Michelin rated did not hold up to that level for us ....good..... but not sublime ...........................................maybe try again next year?

    Photos
    Mishiguene - Preparing dishes for the hordes

    Preparing dishes for the hordes

    Mishiguene - Bread

    Bread

    Mishiguene - The Sous Chef cooking away

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    The Sous Chef cooking away

    Tegui - argentine - Updated May 2026

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