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[title]La Cabrera was born in 2002 at the corner of Cabrera and Thames in Palermo, with its founder, Gastón Riveira, having a clear vision: to reimagine the traditional Argentine grill. Today, this steakhouse has become a sort of "ambassador" of Argentine barbecue worldwide, with over 28 locations across Spain, Colombia, the United States, Peru, Paraguay, the Philippines, Chile, and Mexico.
Bringing the La Cabrera experience to cities around the world is Riveira's dream. "We want to keep moving forward and let everyone know what Argentine food is all about. We want to show how we cut and grill our meat, keeping the La Cabrera experience as true as possible to the one in Buenos Aires," says the chef and owner, who also shares the essentials for the best Argentine barbecue.
His love for gastronomy overcame the family expectations for him to become a lawyer, and he decided to create a new concept of steakhouse, with Argentine beef as the star product and a unique way of presenting side dishes and a dessert menu. "I wanted my own restaurant, but not just any place. It had to be somewhere I could express my style, blend all the experiences I had gathered over the years, and somehow evoke my essence, my childhood, and my passion," Riveira describes.
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His endeavor was a success: "Over the years, La Cabrera became a classic in Buenos Aires and attracted the interest of many foreigners, crossing borders and expanding worldwide," Riveira acknowledges. The restaurant has won titles such as "Best Steakhouse in Buenos Aires" in 2018, secured a spot among the "50 Best Restaurants in Latin America," and was awarded TripAdvisor's "Travellers' Choice Awards" in 2022. Most recently, it was included in the "World's Best Steak Restaurants" ranking in 2023 and 2024.
The Three Pillars of La Cabrera's Success
"What happened with La Cabrera is the result of a lot of hard work and passion for what we do. I wanted us to stand out, not only for the quality of our product but for offering our clients a unique and unforgettable sensory experience," explains Riveira. According to the chef, the formula for success rests on his "MAS philosophy": menu, ambiance, and service.
"What happened with La Cabrera is the result of a lot of hard work and passion for what we do"
The menu stands out for its innovative methods, the quality of the raw materials, and the artistry of the cooks. The beef comes from the best cuts and breeds, including Red Angus, Black Angus, Wagyu, Nebraska, Brangus, and Hereford. In addition, beyond the varied and original salads, special side dishes are served in small pans, a signature of the house. This is complemented by a creative dessert menu, designed to surprise and end the experience with a playful touch.
The ambiance combines the charm of a French bistro, the spirit of a Buenos Aires tavern, and baroque decor. The music and the warm welcome from the staff complete the family-like atmosphere of the restaurant. Moreover, the team is essential to providing "distinguished, unique, and relaxed" service, as Riveira defines it. Staff training is continuous.
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Tips for “First-Timers” at La Cabrera
If you’re visiting La Cabrera for the first time, here are some tips to make the most of the experience:
1. The chef's recommendation: “If it’s your first time at La Cabrera, I suggest trying the Angus rib-eye. This cut combines the rib-eye medallion with its characteristic cap, giving it an exceptionally tender texture and a unique flavor due to its internal marbling, which enhances juiciness and flavor intensity as it cooks. Other favorites on the menu are the strip steak and the skirt steak."
"If it’s your first time at La Cabrera, I suggest trying the Angus rib-eye"
2. The small pans: the hot and cold side dishes, roasted or cooked with various techniques, are a house trademark, and each one adds an interesting contrast to the meat cuts.
3. Make a reservation: especially if you're planning to visit on weekends.
4. Save room for dessert: even if you're full after the barbecue, the desserts at La Cabrera are an experience of their own. From classic options like crepes with dulce de leche or cheese with quince paste to bolder choices, it’s worth leaving some room for a sweet ending.
Visiting La Cabrera is more than enjoying a good meal; it’s a celebration of our barbecue culture, combined with a special atmosphere and impeccable service. From its location in Buenos Aires to every corner of the world where it is present, Gastón Riveira’s brand continues to win over palates and elevate Argentine beef to new heights in world gastronomy.