The truth about milanesa: the tastiest in the city

Top round, garlic, parsley, egg, salt, pepper, crushed red pepper, oregano, cumin, soy sauce, mustard, water, milk, breadcrumbs, and batter mix. This is the recipe for the milanesa cooked at El Antojo. But it’s missing one special touch: they make the milanesas by hand, just like our grandmothers used to, preserving that homemade taste we all know and love. Whether with mashed potatoes or French fries, it’s perfect!

Insider tip: We recommend La de la Casa, with ham, mozzarella, tomato slices, caramelized onion, bacon, and a fried egg.

Where: Tinogasta 3174, Villa del Parque; Manuel Ugarte 1699, Núñez.

At Don Ignacio, the stars of the menu are the milanesas, available in 35 different varieties. They’re made with lean top round, clean and hand-breaded with 100% fresh breadcrumbs and egg, no pre-made mixes. Classic sides include fries or mashed potatoes, all made fresh to order. They fry everything in pure sunflower oil. They also offer fried beef empanadas and homemade tortillas.

Insider tip: They don’t take reservations because the place is small, so everyone must be present to be seated.

Where: Av. Rivadavia 3439, Almagro.

The corner of Jorge Luis Borges and Guatemala is always packed. Why, you ask? Probably because of THE MILANESA. At El Preferido de Palermo, you’ll find the queen of milanesas. It’s made with pasture-raised beef ribeye, breaded with homemade breadcrumbs, free-range eggs, and a unique touch of garlic and parsley. The high-oleic oil ensures a perfectly fried finish. French fries are the ideal accompaniment.

Insider tip: It’s best to reserve in advance, or join the waitlist at the restaurant.

Where: Jorge Luis Borges 2108, Palermo.

If you love Diego Maradona, milanesas, and soccer, welcome to your dream spot. Inspired by La Tota’s favorite dish for Diego, all the items on Maradona (10)’s menu are named after iconic quotes from the #10 himself. The milanesa is marinated in egg, milk, parsley, mustard, pepper, and garlic, coated in flour, and then breaded in panko, parmesan, and breadcrumbs.

You can order it Napolitana-style, with sides like fries, mashed potatoes, or salad.

Insider tip: The whole place is decorated with memorabilia, photos, and jerseys of Diego, down to the smallest detail.

Where: Juramento 1700, Belgrano.

In San Telmo, you’ll find these spectacular milanesas at Manolo’s. Made from beef top round, they’re marinated the day before to soak in more flavor. They’re freshly breaded just before serving and fried in very hot oil to ensure maximum crispiness.

Top pick: "La Gran Manolo" is the menu’s star, topped with ham, mozzarella, tomato, and egg, with fries in all varieties: sticks, Spanish, waffle, or noisette. They’re also perfect with fried sweet potatoes, mashed potatoes, or pumpkin.

Insider tip: The place is ALWAYS packed, so make sure to reserve to avoid the wait.

Where: Bolívar 1299, San Telmo.

If you’re planning to visit Turf, come hungry because the portions are HUGE! Not just the milanesa but the sides too, which include fries, mashed potatoes, or a mixed salad.

Most popular milanesa: The classic Napolitana, with mozzarella cheese, tomato sauce, and oregano. A timeless classic that never disappoints, especially when it’s from Turf.

Insider tip: They don’t accept reservations, so we suggest arriving right when they open to avoid long waits.

Where: Inclán 3802, Boedo.

Picture this: It’s nighttime, you’re seated outdoors in Puerto Madero with a beautiful view and a cozy blanket. Now, add a spectacular milanesa with pasta. Yes, with pasta. Trust us, it’s the ideal plan you didn’t know you needed. At Ciro, the meat is marinated for 8 hours in a special blend of egg, parsley, Dijon mustard, and salt. Then, it’s breaded in crunchy, custom-made bread from a local bakery.

Insider tip: The size of this milanesa is XXL, so it’s perfect for sharing.

Where: Pierina Dealessi 1350, Puerto Madero; Guatemala 4798, Palermo.

At Buchardo—located inside the Buchardo Nautical Club—they receive whole beef rounds, cut them into fillets, and let them rest for a few hours in egg, garlic, and mustard. After breading, they cool them for a few hours, making them service-ready. Both quality and quantity? A perfect 10.

The most popular milanesa is the Napolitana, with homemade pomodoro, natural ham, and mozzarella. Ideal sides include fries, mashed potatoes, and a tomato and lettuce salad.

Insider tip: On weekends, the restaurant is open to members only at lunchtime, so keep that in mind.

Where: Av. Comodoro Rivadavia 1250, Núñez.

If you’re looking for a relaxed, friendly grill with good vibes, you’ve found the right place. They specialize in traceable meats, meaning the origin of the product is known—from the farm to your plate.

You might also be interested in: The 11 best pizzerias in Buenos Aires to enjoy a great porteño pizza

But let’s get to the point: the milanesa here is a gourmet experience. Made with ribeye, breaded in panko, and fried in Wagyu beef fat (from a famously tender and juicy Japanese breed). It’s served on a wire rack to keep its crunch and prevent steam buildup.

Insider tip: The side is a smoky coleslaw made with roasted cabbage and Dijon mustard.

Where: Rojas 1600, Villa Crespo.

When you say you’re going to El Ferroviario, the first thing people will tell you is, “It’s huge, and for sharing,” and they’re not wrong. Even with the warning, people are still surprised and can’t believe how big the dish is. Don’t believe us? Half a milanesa can easily feed four people. Yes, you read that right. They offer everything from the classic Napolitana to versions with vegetables, mushrooms, four cheeses, pizza toppings, and more. The most popular one is La Ranchera, covered with cheddar cheese, bocconcini, bacon, ham, bell peppers, a fried egg, and a shower of fries.

Insider tip: Side options include fries, Spanish potatoes, mashed potatoes, or a mix, but they also offer noisette potatoes and a wide variety of sauces and cheeses that vary depending on the milanesa.

Where: Av. Reservistas Argentinos 219, Liniers.

When we say it’s the only milanesa on the menu at Enero, that tells you everything you need to know. It’s that good to be THE milanesa of the place! They prepare it by marinating the flank steak in Worcestershire sauce, parsley, mustard, and garlic powder. It’s slowly cooked for 12 hours to make it super tender. Then, it’s breaded in yellow panko and fried until crispy. They serve it with a side of ancient mustard dip that adds a perfect touch.

Insider tip: Although the milanesa is served on its own, the gratinated broccoli is an excellent side.

Where: Av. Rafael Obligado 6710, Costanera.

While we’ve told you where to eat the best milanesas in the city, we couldn’t leave out this pro tip that all milanesa lovers will appreciate: La Milanga Delivery. They do the “dirty work”—yep, they make the milanesas and deliver them to your door, ready for you to freeze and eat whenever you want. What a lifesaver!

They offer milanesas in different cuts like eye round or top round, as well as chicken, pork, veggie options, homemade nuggets, and more. You can choose breadcrumbs with oats or regular, and with or without garlic.

Insider tip: They also have a gluten-free line and don’t charge for delivery. You’re welcome!