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.
- Go List 2009: World’s Best Food Cities
- Go List 2009: Twenty Rising Stars
- Go List 2009: Best Hotel Restaurants
- Go List 2009: Best Bites Near Sites
- Go List 2009: 7 Best Bars
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.