Best known as the Malba cafeteria, this bright glass dining room outfitted with Arne Jacobsen
chairs and Eero Saarinen marble tables attracts a hip crowd of local painters and models (especially during weekend lunches). The contemporary French menu, by young French chef Jerome
Mathe, focuses on freshly caught Argentinean and Chilean fish, as well as meat and poultry served
with a choice of four sauces and side dishes.
We loved: Rib-eye steak with béarnaise sauce.
Politicians, trade-union leaders and top executives cross the Riachuelo River to the industrial
suburb of Avellaneda to hold clandestine meetings in one of Felix Clásico's two dining
roomsone filled with neon signs and newspaper clippings, the other lined with red velvet
drapes. Chef Alfredo Joda's repertoire of seafood ranges from Norwegian cod fish to black
We loved: Shrimp and squid with garlic; sole with tomatoes, basil and olive oil; salmon with a coriander-and-Chardonnay sauce.
For 16 years, chef Jean Paul Bondoux has been perfecting his classic French cooking with a
continually updated menu in this formal-chic dining room near the National Museum of Fine Arts and
the Palais de Glace Museum. More than half of the 500-label wine list is local, with bottles from
the esteemed Mendoza winery Finca & Bodega Vistalba.
We loved: Chilean turbot cooked in a salt crust and served with a white butter sauce.
Chef Matthias Zumstein's small-plates menu is wide-ranging, merging Porteño and
Mediterranean influences in dishes like an Argentinean-beef carpaccio with caper pesto.
We loved: Spiced-roasted jumbo shrimp.
At this trendy Palermo Soho spot, sushi takes on a Porteño point of viewmost of the
dishes are prepared with very fresh, lean salmon. Cinema is the theme: Films by Seijun Suzuki and
Won Kar Wai are projected on the wall over the counter of the open kitchen, and industry
heavyweights including Francis Ford Coppola and Sofia Coppola have dined at Little Rose.
We loved: New York Panko (salmon, cream cheese, rice and seaweed covered in crispy panko bread crumbs).
Cecilia Carena recently moved her restaurant to a 1920s Italian-style house in the heart of the
vibrant Chinatown, but she sticks to the same tried-and-true Thai dishes she's been serving
for the past 15 years. It's a good thing her menu is as extensive as it isincluding
eight different curriessince Thai food is hard to come by anywhere else in the city.
We loved: Haw mak (salmon and shrimp in red curry); banana fritters with honey.
Local meat lovers split their time between these two sister parrillas (grill
restaurants) just a few yards apart. The extra-large beef cutsnearly two pounds
eachare smoked over wood and come with 13 vegetable side dishes, including a pumpkin
We loved: Ojo de bife (rib-eye steak); bife de chorizo (sirloin strip steak).
Although roughly half of the Argentinean population is descended from Italy, few restaurants in
the city serve stellar Italian food. Sottovoce is the exception, thanks to chef Alejo Waissman,
whose pastasespecially the stuffed handmade onesare wonderful.
We loved: Bresaola with mozzarella di bufala; green tagliatelle with squid, prawns and spider crab with tomato sauce; pappardelle with mushrooms.
Chef Germán Martitegui's fourth restaurant only bears a tiny sign with its name on
it; the rest of the spot's facade is dominated by street art by Nicolás Monti. Inside
the huge, 100-year-old loft space, Martitegui and his kitchen staff work in an open kitchen
preparing an audacious, experimental menujust four appetizers, four main courses and four
dessertsthat changes every Monday. A few recent choices: codfish foam and smoked mashed
We loved: Veal fillet steak with farofa (tapioca); foie gras with brûléed pears.
The cooking of sisters Ada and Ebe Concaro has been the standard-bearer of Argentinean cuisine
for the past 38 years. With the help of Ada's son Federico Fialayre, the meat dishes,
prepared with ingredients like Patagonian lamb, suckling pig and water buffalo from the Entre Rios
province, continue to be exemplary. The radically remodeled restaurant now has a chic new look and
We loved: Kingfish fillet with cashews and lime; passion fruit parfait.