What we like about Buenos Aires' Michelin restaurants

The only two-Michelin-starred restaurant in Argentina. Gonzalo Aramburu has been persevering for nearly two decades. He was so confident in himself and his cuisine that he weathered years of an empty dining room in his first establishment in Constitución until he managed to position Aramburu among international tourists.

Currently located at the end of Pasaje del Correo in Recoleta, it offers a remarkable 18-course menu with rhythm and excitement, in less than two hours (those who wish can extend the evening with desserts and coffee upstairs). The dimly lit room lends a theatrical air to the affair: the only lights illuminate the open high-tech kitchen and those directed at the center of the round tables.

The highlight: From the current menu, we loved the oceanic section, where Aramburu's creativity shines with top-notch products like Fuegian king crab and oysters from the south of Buenos Aires Province.

Where: Vicente López 1661, Recoleta.

A bombshell in the Buenos Aires gastronomic scene. That’s what Tomás Treschanski created when he opened Trescha at the age of 24. "The most expensive menu in Buenos Aires," read the headlines. Less than a year after opening, he won his first star and a special award for himself as a chef.

Trained at Le Cordon Bleu and in some of Europe's most competitive kitchens like Azurmendi (Spain) and Frantzén (Sweden), the distinction gave him confidence and the freedom to deviate slightly from the script he seemed to adhere to in the early months. He appears more relaxed and playful. The last time we visited, he had brought back caviar from a trip to Russia, which he combined with surubí, squid, and vanilla or with radicchio and vodka to create some memorable dishes.

Just as he is capable of creating a new menu for each pop-up he organizes (almost no one does that), he perfects others over the months, like the Peking duck, the royale, or the pumpkin ice cream.

The highlight: To create his 14-course menu, served to a maximum of ten people per sitting, Treschanski works with 400 producers across Argentina.

Where: Murillo 725, Villa Crespo.

Pablo Rivero has prepared his whole life to receive a Michelin star. His feat of transforming a once humble neighborhood grill into one of the world's most famous restaurants, a temple that attracts hordes of tourists, is well known.

But just as getting there is difficult, so is staying on top. Rivero, along with consulting chef Guido Tassi, puts the same passion into working with meat, their prime ingredient from pasture-raised, regenerative farming, as well as with seasonal vegetables, wines, ice creams, and service—a symphony that continually rehearses and refines to deliver its best concert, as if it were the first day or the last.

The highlight: The sweetbreads, skirt steak, and steak are a must.

Where: Guatemala 4699, Palermo.

Opened quietly on a Palermo corner and quickly established itself as one of the neighborhood's most solid proposals, which surely caught the attention of the French guide. Reliquia has a certain "je ne sais quoi," something from the personalities of its creators, chef Branko Vaccaro (formerly of Chila) and sommelier Julia Bottaro, who are also a couple, that permeates the entire proposal: young people who take what they do (very) seriously. "There is a palpable sense of authenticity in this immensely charming restaurant," praised Michelin.

The brioche bread with smoked butter is the prelude to a menu where vegetables, in different layers and textures, are the stars: roasted beets, grilled green beans, grilled cabbage. Delicious pâté with chutney, hazelnuts, pickles, and marinated crackers. Main courses include lamb agnolotti, potato broth, and confit potato noisettes and aged ribeye with baby potatoes and bell pepper purée.

The highlight: The lighting and ambiance make it the perfect restaurant for a date.

Where: Carranza 1601, Palermo.

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At one time, this beautiful bistro spearheaded the gastronomic movement on Caseros Boulevard in San Telmo, but in recent years it had somewhat fallen out of diners' favor. The Michelin Guide brought it out of its ostracism and put it back in the spotlight with the Bib Gourmand award.

The dining room is bright and cheerful, with high ceilings: the white tablecloths are topped with overflowing vases, and there are lit candles at night. A suitable environment for a first date. The cuisine is simple and avoids current trends: the grilled polenta triangles remain part of the menu.

The highlight: Without a doubt, try the eggplant Parmesan, spinach malfatti, and lamb chops with mushroom risotto.

Where: Caseros 486, San Telmo.

This is the casual spot of chef Gonzalo Aramburu, located in the same Recoleta passage as his fine dining restaurant with two Michelin stars. On mild days, you can dine "al fresco," imbued with the most French spirit of Argentina’s capital. The dining room is warm and classic, with an old-school touch featuring American curtains, high ceilings, bench seating, and globe lamps.

At noon, they offer a menu noted for its good price-quality ratio. Highlights include spinach and blue cheese croquettes, tortilla, pâté, mushroom risotto, and the 400-gram ribeye with romesco and potato millefeuille.

The highlight: They offer a fantastic brunch on Sundays.

Where: Vicente López 1661, Recoleta.

With a well-earned reputation in the Buenos Aires gastronomic scene, the Bib Gourmand award was the cherry on top for Anafe. They had already won the favor of diners, who have been following them since they operated behind closed doors, and had also caught the attention of the 50Best guide.

The duo of friends, partners, and spouses Micaela Najnamovich and Nicolás Arcucci create a very personal cuisine that sparks conversation and emotions. They met in high school and blended their styles to open Anafe: his more influenced by Mediterranean cuisine, hers tied to Jewish and Asian roots. The result is profoundly Argentine. The pâté with financier is one of the best 30 dishes to try in Buenos Aires, but don’t miss the Brussels Caesar, the cachapa with pomegranate and onion jam, the squid rice, and among the desserts, the profiterole with warm charlotte.

The highlight: We recommend the fried chicken, available only on Saturdays and among their best dishes.

Where: Virrey Avilés 3216, Colegiales.

From the outset, chef Facundo Kelemen's intention was to take the most traditional dishes from bodegones—like revuelto gramajo, a Milanesa sandwich, or seafood rice—and elevate them with technique, creativity, and ambition. Although it initially took some time for diners to understand his proposal, he eventually succeeded.

Today, Mengano boasts one of the most original kitchens in Buenos Aires: a few dishes, 15 savory and 3 sweet, but impactful. Occasionally, he adds new ones, but most remain for a long time, perhaps changing one ingredient. The grilled bell pepper with four-cheese béchamel and fried egg is a beauty, as are the soufflé chipá gnocchi, a house classic served in a mortadella broth. Among the desserts, the rogel is a favorite for tourists and locals alike, who coexist animatedly in a beautifully decorated dining room with family photos that exudes a bistro spirit.

The highlight: Kelemen left his law career to dedicate himself to gastronomy and trained at Teguí and Michelin-starred restaurants in New York.

Where: Cabrera 5172, Palermo.

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The domain of one of Buenos Aires’ great Italian cuisine references, Julieta Oriolo. With Calabrian family roots and a long career in the industry, she has brought warmth and talent to her trattoria for over ten years. Located on a corner in Palermo and always teeming with customers, long before being lauded by the guide, it has weathered trends, fashions, and crises, remaining steadfast.

Everything starts with the antipasti, including sarde e pepe (fresh sardines marinated with pepperonata) or veal carpaccio with pangrattato, followed by pasta made with durum wheat semolina and farm eggs. The ricotta and spinach rotolo with caper butter and sage is a classic, as are the cavatelli alla Norma, with pomodoro, eggplants, and capers.

The highlight: They offer an Italian brunch on weekends. A few blocks away, they have also opened a pastificio with one of the best price-quality ratios in Buenos Aires.

Where: Gascón 1401, Palermo.

At the time of the Michelin Guide announcement, it was the least known of the selected restaurants. Even with little time open and a proposal primarily targeting tourists seeking high-quality cuts of meat, this Recoleta restaurant managed to catch the inspectors' attention.

The atmosphere is casual and neat, with an eye-catching cocktail bar and a patio at the back. Chef Patricio Pescio skillfully masters the grill: start with an appetizer like cauliflower cream with crispy chorizo crumbs or provoleta with smoked pepper jam. Among the grilled meats, the specialty is the 800-gram asado banderita for sharing.

The highlight: Don’t miss the dessert; we recommend the grilled pears with mascarpone mousse, pancakes, or flan.

Where: Juncal 2682, Recoleta.