Steakhouse restaurants in Argentina
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A
El Boliche de Alberto
It’s worth dining at this esteemed parrilla simply to see the astonished look on tourists’ faces when a slab of beef the size of a football lands on the table; it’s the AR$46 bife de chorizo (the AR$35 portion is plenty). If the place is full, check out the nearby sister restaurants at Elfein 49 and 158.
reviewed
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B
Campo Bravo
While this chic parrilla (grill restaurant) is a relaxing place to tackle a huge steak or a pasta during the day, at night it's a very different beast indeed. While the staff remain cool, on a busy night you can wait up to an hour for a table - it's the price you pay for hanging with the most stylish crowd in Las Cañitas.
reviewed
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C
La Cabrera
If you eat at only one steakhouse in BA, make it this one. Some of the city's best meats are grilled up and presented to you on wooden boards, and in huge portions, along with a few dainty condiments (olives, sun-dried tomatoes, goat's cheese) on the side. The ambience is elegant, and considerably less stuffy than most Palermo Viejo eateries.
reviewed
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D
Tarquino
Built entirely of Patagonian cypress, this esteemed restaurant resembles a hobbit house with its wood stairway, carved wooden doorway, fireplace and troll-like architecture. The small menu is almost entirely parrillada (including a delicious cordero, or grilled lamb), though a pasta and a trout dish grace the menu as well. One of Bariloche’s best.
reviewed
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E
Malbec
San Rafael’s most frequently recommended parrilla holds no surprises, but has a good range of pastas and salads and, yes, some big juicy steaks.
reviewed
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F
La Leñita
One of the best parrilla restaurants around in this part of the world, this wins few points for interior design (who thought the sports bar look was a good idea?), but stands out for service and the sheer quality of the meat. Try picanha (rump steak) or the delicious mollejitas (sweetbreads). Sit strategically to avoid the air-con’s arctic wind.
reviewed
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Krysys
The best parrilla (steak restaurant) option is this central, upscale place offering all your barbecued favorites in a relaxed atmosphere. But there’s plenty more on the menu, with a range of tasty sauces to go with your choice of chicken, pork or beef, and various appetizing avocado starters. Prices are fair, and you’ll get the meat the way you want it cooked.
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H
Don Ernesto
Finding a niche between the basic El Desnivel and the charming La Brigada, Don Ernesto is an excellent value parrilla that gets its fair share of locals and visitors. For a beef blowout, try the chorizo and morcilla sausages followed by their excellent tenderloin accompanied by some purée de papas (mash potato) and a good value drop of red.
reviewed
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Don Pepito
It looks touristy, the level of service varies, and it charges too much for extras, but the meat is truly excellent. Bypass the set parrillada (for one/two AR$23/45) and order off the menu. Kidneys, bife de chorizo or chivito (goat) are all fine choices and are served in generous portions. There’s often live entertainment (AR$2 extra).
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I
Salsa Criolla
On Plaza 25 de Mayo, this bright and solicitous spot offers a high-class all-you-can-eat parrillada. It doesn’t try to cynically stuff you with chorizo first like in some places – rather, it insists on tempting you with high-quality cuts long after you’ve insisted you don’t want any more. The salad bar (AR$20 on its own) isn’t so inspired, though.
reviewed
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La Barra
Skip the slow service and mediocre food of the parrillas along Av Sarmiento and head straight for La Barra, where the owner personally tends the grill, cooking his meats with two types of wood (one for flavor, one for heat), while his partner tends to the blissed-out diners in front. The matambre de cerdo (pork) is truly sublime.
reviewed
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K
Los Tehuelches
The best-value parrilla in Bariloche, this no-frills place attracts a lot more locals than tourists. The range of set meals is impressive and a bife de chorizo (sirloin) with salad for AR$25 is nothing to be sneered at in this town. The house red is not recommended, except for fans of the very rough hangover.
reviewed
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L
La Vieja Casona
Cheerfully lit and decorated, this is a cracking place with a great range of regional specialties, creative house choices and a long menu of standard Argentine dishes – the parrillada here is of excellent standard. There’s a fair selection of La Rioja wines, too, and wonderful smells wafting from the busy kitchen.
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Viejo Jack
Far enough out of the tourist zone to be authentic, but not so far it’s a pain in the backside to get to, this is a down-to-earth spot very popular with locals for its parrillada and pasta. The serves are huge – designed for two – but you’ll get a single portion (still a big slab of meat) for 70% of the price.
reviewed
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Remolacha
One of the biggest parrillas in town, the dining room is extremely ordinary, but eating in the garden is a lush experience. Get a table by the picture windows looking into the kitchen and you’ll be able to see your meal being hacked off the carcass before getting thrown on the flames. Excellent salads, too.
reviewed
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O
La Leñita
This popular parrilla hits meaty heights on what is a hit-and-miss dining street. There’s fine carne (meat), with a wide range of cuts, and solicitous service whether you’re in a suit or singlet. The versatile staff serenade diners with Salta folklore halfway through dinner.
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P
Los Troncos
Deservedly popular with locals, this typical restaurant and parrillada offers a great opportunity to try traditional Catamarcan cuisine. Tasty tamales and empanadas are on offer, and meaty options include chivito and lechón (suckling pig).
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Q
El Alto de la Lechuza
Founded in 1939 and billing itself as Argentina’s oldest peña, this place offers standard parrilla and pasta fare, plus a few regional specialties. The real reason to come here, though, is the music: the venue has hosted many Argentine luminaries.
reviewed
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R
Parrillada Don Abel
This parrilla is inside a homey quincho (thatched-roof building) and serves substantial portions of pasta and grilled surubí, in addition to the usual grilled beef. It has a convivial family buzz to it at the weekend.
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El Tío
Don't hit the Tío in a rush. This hole-in-the-wall hangout is the perfect place to split a big bottle of beer and indulge in slow-cooked parrilla (mixed grill) - steaks, sausages and innards - tended by the owner himself.
reviewed
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El Viejo Caicallén
The best parrilla in town is at this happy place, offering all sorts of meat dishes, pastas, salads and sandwiches, along with a couple of regional faves such as black butter trout (AR$35) and grilled goat (AR$30).
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Del Establo
This honest local parrilla is justifiably popular with local workers who come for the fantastic mixed plate (real meat lovers only need apply!), other meat specialties and eminently drinkable house wine.
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Parrilla Listo El Pollo
The roadside parrilla is an Argentine classic and this one’s a great example. Grab a sidewalk table (not that there’s any choice) and knock elbows with taxi drivers while feasting on big cheap chunks of meat.
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El Único
A block and a bit west of Plaza Olmos y Aguilera, this is the best parrilla in town. It features an attractive quincho (thatch-roof hut), cheap patero wine and friendly service.
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U
La Parrilla de Raul
Of Córdoba’s parrillas, this is probably one of the most famous. Parrillada (mixed grill) for two costs only AR$30, not including extras such as drinks or salad.
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