Best restaurants and what to eat
Argentinien
Buenos Aires is the culinary heart of Argentina, where the city and its surrounding province celebrate beef, pastries, and Italian- and Spanish-influenced comfort foods. From neighborhood parrillas to old-school bakeries and immigrant cafés, the region is known for generous flavors, slow-cooked meats, and iconic sweets centered on dulce de leche.
Buenos Aires is synonymous with exceptionally well-raised beef, prized for its deep flavor, tender texture, and ideal marbling. It is the foundation of the local parrilla culture and is typically grilled simply with salt to let the meat speak for itself.
A juicy, garlicky fresh sausage with a coarse grind and a gently smoky, paprika-kissed character. It is a staple of the asado, excellent on its own or tucked into a crusty bun as a choripán.
Buenos Aires-style blood sausage is rich, soft, and warmly spiced, often enriched with onion or rice depending on the maker. It is a classic grill-house bite, especially good with lemon, crusty bread, or a spoonful of chimichurri.
A beloved pork shoulder cut cured or roasted in sandwich form, with lush fat, savory depth, and a melt-in-the-mouth feel. In Buenos Aires it is especially popular in sandwiches, where its richness pairs beautifully with pickles and mustard.
Argentina's signature caramelized milk spread, creamy and spoonable with notes of toasted sugar and vanilla. In Buenos Aires it appears in pastries, cakes, ice cream, and fillings, and is one of the city’s most defining sweet flavors.
Soft sandwich cookies filled with dulce de leche and often coated in chocolate or powdered sugar. Buenos Aires offers some of the country’s most iconic versions, prized for their tender crumb and sweet, milky center.
Argentina's flagship red wine is intensely fruity, plush, and deeply colored, with notes of plum, blackberry, and violets. In Buenos Aires it is the natural partner for grilled beef, especially in steakhouse settings.
A widely enjoyed red in Argentina that can be juicy, soft, and approachable, with ripe berry flavors and gentle tannins. It suits casual asados and neighborhood dining, where easy-drinking reds are prized.
Increasingly associated with quality Argentine wine, this red brings herbal lift, firm structure, and savory elegance. It is especially appealing with grilled meats and dishes that have smoke or pepper.
Argentina's aromatic white wine offers floral perfume, citrus brightness, and a dry, lively finish. In Buenos Aires it is often served chilled as a refreshing contrast to rich foods and fried snacks.
Locally produced Argentine Sauvignon Blanc can be crisp, grassy, and citrus-driven, making it a clean, modern table wine. It works well with lighter dishes and seafood from the River Plate coast.
Argentine Chardonnay ranges from fresh and unoaked to richer, lightly oaked styles with apple and citrus notes. In Buenos Aires it is commonly poured with seafood, chicken, or creamy dishes.
The emblematic Buenos Aires feast of grilled beef, sausages, ribs, and offal, cooked slowly over embers for deep, smoky flavor. More than a meal, it is a social ritual centered on patience, fire, and exceptional meat.
A breaded cutlet topped with tomato sauce, ham, and melted cheese, then baked until bubbling and golden. It is a beloved comfort dish in Buenos Aires, combining Italian immigrant influence with local abundance and appetite.
A grilled chorizo sandwich served in crusty bread, usually finished with chimichurri or salsa criolla. Simple, smoky, and deeply satisfying, it is one of the region's most iconic street and stadium foods.
Savory hand pies with a tender or flaky crust and fillings such as beef, onion, olive, and egg. In Buenos Aires they are a staple of gatherings and casual meals, prized for their portable, flavorful bite.
A hearty stew of corn, beans, squash, and meats with a thick, rustic texture and deep, comforting flavor. Though associated with broader Argentina, it is a cherished dish in Buenos Aires during cool weather and national celebrations.
A substantial boiled-meat-and-vegetable stew, slow-cooked until the broth is rich and the ingredients are tender. It reflects the region's old household cooking traditions and remains a classic family dish.