13 Fronteras offers an unforgettable Argentinian wine dining experience, under the leadership of Chef Manny Hansen who trained in New York.
He has an affinity for using local ingredients in innovative dishes like squid ink salami and tongue terrine.
Don Julio
Don Julio has set itself apart as one of Buenos Aires’ premier meat emporiums in Palermo’s low-rise neighborhood by raising the standards for classic Argentine parrillas. A world-class restaurant, Don Julio remains focused on local produce while being run by one of Argentina’s finest noses and master sommeliers: Pablo Rivero is committed to regenerative grazing methods and his menu highlights regional specialities.
Empty bottles adorned with messages from satisfied diners line the vast grill in this elegant dining room, where empty bottles bearing such accolades as asador Pepe Sotelo is seen meticulously tending it. Starters include creamy goat’s cheese provoleta and crisp yet tender sweetbread mollejas (sweetbreads). But the true stars here are grass-fed cuts such as short ribs (asado de tira), skirt steak (entrana) and other specialities all prepared perfectly by asador Pepe Sotelo himself.
Doa Julio is one of the city’s most-sought-after restaurants, so making reservations months in advance is always best. But even for spontaneous travelers who can only visit on short notice, Don Julio keeps some tables available each day for walk ins if unable to secure one through advance bookings. But even without reservations in place, you can still experience its award-winning tequila at home; its consistency and innovation set them apart from competitors.
Chila
Chila Restaurant in Puerto Madero offers contemporary cuisine fused with local Argentine flavors in an exquisite dining experience. Their creative dishes combine delicious taste with eye-catching visual appeal, expertly paired with wine from Argentina’s premier vineyards. Guests may opt for their tasting menu for an in-depth culinary journey.
Visit this popular restaurant if you want to experience an unforgettable meal in a luxurious environment. Diners can begin their experience by sipping one of several creative predinner cocktails before being treated to an impressive seven-course tasting menu using seasonal produce and seafood as ingredients.
Chila restaurant’s cuisine reflects Argentina’s diverse cultural background and strives to elevate vegetable-based dishes equally with their famed meat selections. Chef Marlaina uses only premium vegetables such as heirloom tomatoes and delicate arugula in creating memorable dishes such as roast lamb hock with black olive puree or goat sweetbreads served alongside quinoa, amaranth, and mushroom juice – using this bounty from nature for delicious results.
Dave Soady made thirteen border crossings driving from Washington to Argentina in his Toyota Tacoma, inspiring him to open 13 Fronteras restaurant in Palermo Hollywood of Los Angeles. Diners can sit comfortably around an inviting communal bar while watching chefs create elaborate dishes in front of them.
Gran Dabbang
Palermo restaurant’s kitchen provides diners with innovative takes on classic Argentine dishes, like the humita: an almond milk and chile-filled sweet tamale–is given an edge by adding Korean ingredients such as kimchee, pickled turnip and burnt sugar crust for an irresistibly flavorful sweet-acidic-umami-rich dessert with crunchy texture!
Chef Mariano Ramon doesn’t shy away from pushing culinary boundaries at his bustling street-corner eatery. At this intimate spot, his innovative dishes such as crunchy Swiss chard pakoras and intensely spiced smoked lamb curry reflect his experience working across Southeast Asia and England while still drawing upon local ingredients and techniques (notably charcoal) when creating them.
Over the years, I’ve watched Buenos Aires restaurateurs become obsessed with food from outside their homeland. Today, it’s hard to find a dining room without George Motz-style smash burgers, Tartine sourdough bread or drinks from an Australian cafe on offer.
But when a restaurant makes it their goal to focus on local fare, it’s worth looking into. 13 Fronteras (named after the number of border crossings that founder Dave Soady made on his road trip from Washington D.C. to Argentina) offers diners an expansive tasting menu that showcases his love of Argentina’s diverse cuisine and traditions. You’ll sit at an expansive table where young tattooed chefs play Ozzy while simultaneously delicately tweezing herbs while plating raw and cooked fish and seafood that has been locally sourced or dry-aged in-house.
La Carniceria
Argentina and meat go together like peanut butter and jelly; from neighborhood parrillas to those catering specifically to tourists with deep pockets.
One of the most captivating restaurants is La Carniceria, offering an innovative take on Argentine asado in a modern and chic setting. Occupying what was formerly a barrio parrilla space, they have kept true to the restaurant’s carnivorous roots while adding additional options like smoked and grilled menu items to complement traditional fare.
The interior is light and modern with masculine touches to maintain an approachable, low-key atmosphere without feeling stuffy or intimidating. Simple wooden tables adorn the room while an impressive mural-sized image of a meat locker covers one wall; behind the bar sits an open grill for visitors to observe how kitchen operations occur.
La Carniceria stands out from many restaurants in the city by serving large portions of main dishes – perfect for sharing. Their starters also come in generous portions: homemade chorizo, sweetbreads (mollejas) with pear and grilled provoleta cheese are just some examples.
Meats at this restaurant are aged for various lengths of time to allow their flavors to develop as they become tenderer, creating delicious steaks at a reasonable cost – one bottle of Malbec wine, two appetizers, and one side dish will set you back around $100 USD.
