New & Hot: 19 new restaurants in Buenos Aires

In December 2024, HAN opened its doors, led by chef Pablo Park, offering a contemporary take on Korean cuisine from Buenos Aires. Just four months after its opening, it has already been recommended by the Michelin Guide 2025 and has positioned itself as one of the city’s most refined and conceptual spaces. Find out which other Buenos Aires restaurants are part of the latest French guide edition here.

The experience unfolds at a U-shaped bar, where diners observe and interact with chefs while a seasonal, chaptered menu evolves. There is no traditional menu: upon arrival, guests receive a glossary of Korean terms and, at the end, a summary of the dishes they’ve sampled.

The kitchen employs traditional techniques and local products, focusing on ferments, umami, and the balance between intensity and subtlety. The wine list, featuring 57 labels, prioritizes aromatic whites, orange wines, and light reds to complement this flavor identity.

The minimalist, theatrical space is built with black stone, wood, and concrete. A dark tunnel leads to an intimate and silent environment where every detail adds to HAN’s immersive, emotional narrative, honoring Korean culture with its own language.

Where: Vera 966.

On a vibrant corner of Palermo, Checkpoint Charlie offers a concept that blends flavors, cultures, and eras. Inspired by the legendary Berlin Wall border checkpoint, this restaurant, which opened its doors in January, celebrates the meeting of European and South American cuisine, honoring tradition while daring to reinterpret it.

Led by Executive Chef Edgar Pronio, the kitchen draws inspiration from emblematic European dishes, with slow cooking, homemade sauces, unexpected side dishes, and historic desserts. The menu is designed for those who enjoy traveling through their taste buds. Each dish tells a story: there are roots, but also creative freedom. The warm space, with an urban flair, is part of OLA Palermo, a new hub combining art, design, and gastronomy.

Checkpoint Charlie is one of those places where you step inside and feel like you’re in another world, without leaving Buenos Aires.

Where: Avenida Dorrego 3590.

The creators of Tres Monos (one of the best bars in the world) and the team behind Niño Gordo (a local Asian culinary icon) have joined forces to open a place with all the ingredients to become a cult spot: classic cocktails, New York-style aesthetics, analog sound, and American comfort food with high-quality products. This is Victor Audio Bar, the new listening bar in Palermo Soho.

Inspired by Japanese bars and the legacy of RCA Victor, this spot pays tribute to the Martini in all its forms and eras. From the Martínez (its historical predecessor) to the Porn Star Martini, each cocktail has its place in a menu that the Tres Monos team designed as a liquid timeline. But it’s not just about that: there are also classics like the Aviation or the Sazerac, in an environment that worships analog culture.

In the kitchen, Niño Gordo’s chefs —Pedro Peña and Germán Sitz— reinterpret American comfort food with an Argentine touch. Raw bar with clams and oysters, perfectly battered fried chicken, rib-eye steak with fries: dishes that complement the bar’s mood with well-executed simplicity.

The décor evokes mid-century modern with wood, leather, and warm light. There’s a patio, a DJ booth next to the bar, and a jukebox with headphones for guests to choose their soundtrack. Victor is a bar, music, and design. It’s a journey to another time without leaving Buenos Aires.

Where: Soler 5130.

The Fabric group takes it up a notch with two high-impact openings in the Costanera Norte gastronomic area: Fabric Dragón Blanco and Tigre Morado. Both are located in an impressive complex by the river, featuring theatrical décor, signature cocktails, and a concept designed for late-night enjoyment.

Fabric Dragón Blanco showcases the power of Asian cuisine: sushi at the bar, sophisticated street food, and a dragon sculpture that spans the room and begs for photos. Tigre Morado, on the other hand, celebrates Peruvian cuisine with ceviches, grilled octopus, and an ambiance combining greenery, marble, and color.

Both venues share an entrance bar, access to their own disco, and an energy that makes them the new favorites of the growing Costanera gastronomic hub.

Where: Av. Costanera Rafael Obligado 185.

In an increasingly active corner of Villa Crespo, Tony Wu opened—a new Chinese eatery blending tradition with a contemporary vibe. The project comes from José Delgado, owner of the Japanese restaurant Yakinilo, and Thomás Nguyen, who also leads Cang Tin (a great Vietnamese food spot), and it quickly became a meeting point for those seeking well-executed Asian comfort food.

The menu spans various regions of China, with steamed dishes, wok-fried foods, deep-fried items, and Hong Kong-style barbecue, all crafted with good technique and authenticity. Classics like mapo tofu, duck with homemade crepes, crispy pork with rice and pickles, Chinese sausage and turnip cake, and an orange chicken that’s battling for the title of favorite.

The space combines kitsch and modern elements: changing LED lights, a large fish tank, an open kitchen bar, and round tables for sharing the banquet as it should be. The name says it all: Tony sounds cool, and Wu gives it its roots. The concept is simple: delicious, abundant dishes to share, at reasonable prices. The music —on vinyl and well-chosen— and the drinks—sakes, wines, cocktails, and iced tea—complete the experience.

Soon, there will be outdoor seating, express tapas, and delivery. But for now, Tony Wu has already won over those who know that when Chinese food is good, it becomes irresistible.

Where: Loyola 851.

ROA, located in Palermo Botánico, is the result of a partnership that had to happen: the collaboration of sisters Zeballos. Lucila, the mind behind Birkin Café and the now-closed Tora (the Asian restaurant that previously occupied this same location on Cabello Street), joined Ángeles, who runs Atte. Pizzería Napoletana and the Gris Gris listening bar, along with her partner Bruno.

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Each one had been building their path with their unique style, but there was always overlap, advice, and the desire to do something together. The moment came almost by accident: Tora closed, and in that same space, ROA was born, with concept, design, and team flowing as if it had always been there. To lead the kitchen, they brought in their trusted hands: Carlos from Birkin and Enzo from Atte. and Gris Gris. The name was the hardest part, but also the most symbolic: ROA is the perfect blend of both.

So, what do you eat? ROA is defined as a bistro with classic international cuisine. Simple, flavorful dishes, made with technique and the best ingredients. Everything is designed so that anyone can sit down, look at the menu, and find something they love. The experience is completed with a carefully curated atmosphere: good music, soft lighting, elegant tableware, and noble materials. One of those places that not only are enjoyable but make you want to return.

Where: Cabello 3788.

After a decade of success with his flagship restaurant, chef Tomás Kalika raises the stakes with Rotisería Mishiguene, a more casual and street-style version of his cuisine, which opened in Belgrano in late 2024. The new spot honors Jewish culinary roots with recipes that blend Europe, the Middle East, Asia, and America, in a relaxed but equally delicious format.

Artisan baked goods like challah, pita, and laffa; homemade pastrami, shakshuka, hummus, lamb merguez, and smoked trout latkes are part of the menu, available for dine-in or takeaway from morning to night. All accompanied by a dream team of bakery, pastry, and sommelier specialists to complete the experience.

Rotisería Mishiguene is a living tribute to immigrant cuisine, full of flavor, history, and identity.

Where: Arcos 1521.

What used to be the production kitchen for his charcuterie is now Cucha del Pari, a restaurant with bunker vibes opened by chef José Ignacio Juarroz, where music and good food come together—it’s worth noting he was part of Tapeando 2025, and we covered that experience here. The place keeps its original essence but has transformed into a cozy space with top-notch sound and a laid-back menu that gets straight to the point: simple, homemade, and full of personality.

The undisputed star is the homemade pancho—yes, hot dog—crafted entirely from scratch, down to the shoestring fries. But there’s more: signature charcuterie, lamb arayes with spiced yogurt, aged flat iron steak, and veggie hits like lemon-pickled mushrooms and lettuce with wasabi dressing. It all comes with natural wines at friendly prices, classic cocktails, and a single beer—blonde, on tap, from Cervecería Charlone.

Located in La Paternal, Cucha del Pari runs without reservations and features DJs spinning vinyl on a sound system that’s worth the visit. Personality-filled cuisine, immersive music, and a unique plan in the heart of the neighborhood.

Where: Batalla del Pari 916.

On a corner in Núñez, Mitingu has opened as the first Onigiri Bar in Buenos Aires. It’s a project blending Japanese street food with urban aesthetics and artistic sensitivity. It was created by three friends with distinct but complementary backgrounds: chef Segundo Farrell (La Joya, Lisbon), producer and creative Axel Meunier (Agite, Collage Universe), and artist Martina Quesada, whose perspective bridges Paris and Buenos Aires.

The menu revolves around onigiris—triangular rice snacks wrapped in nori seaweed and filled with goodies, staples of Japanese cuisine—and sandos, reimagined with quality ingredients, bold flavors, and refined presentation. The whole concept is about eating well, fast, and with style as part of your daily ritual.

The space is small, modern, and urban-styled. For now, it’s a daytime spot, but they plan to expand into nighttime hours. Standouts include the spicy tuna onigiri, the umeboshi (fermented plum) one, and the pastrami sando. Perfect for a flavorful, soulful break.

Where: Lidoro Quintero 1490.

Tucked away on a quiet street in Palermo, a narrow corridor hides a well-kept secret: Pasillito, a new wine and tapas bar inspired by traditional Spanish bars, but with a strong Buenos Aires twist. The idea came from Ramiro Súarez Plata, who poured his love for his Galician grandfather’s cooking and a modern take on the tapeo ritual into this project—we tell you all about it here.

It operates in a stylishly renovated PH (a local townhouse), where concrete blends with warm accents and a winding red line runs throughout the space. There’s a visible wine cellar with perfectly chilled bottles, a bar at the entrance, a leafy terrace, and a private room for events.

The menu is designed for slow snacking and sampling: sherry-marinated olives, anchovies with potato chips, Patagonzola cheese croquettes, tortilla with aioli, calamari sandwiches, and shrimp carpaccio, among others. Pair everything with wine by the glass or bottle, homemade vermouth, Basque cider, or Hopson’s draft caña.

Pasillito is the perfect plan for those who enjoy long conversations, good music, intense flavors, and the energy of bars where everything just flows.

Where: Gorriti 4391.

Since March 1st, Villa Devoto—the new rising gastro hub—boasts a new bar for sushi and nikkei flavor lovers. This is the second location of Neko, the project of Lucas Ferrari and Antonella Baldi, which began as a small spot in Villa Crespo and now expands with this exclusive 12-seat bar on a quiet neighborhood corner.

Designed by Art Walls Architecture (the same studio behind Neko Belgrano and Trescha), the space impresses with an aesthetic blending brutalism with traditional Japanese details. From the striking round iron-and-bronze entrance to the travertine marble bar, every detail enhances the visual and sensory experience.

The culinary offering sticks to its nikkei roots, with a menu focused on nigiris, sashimi, rolls, handrolls, and noritacos. Everything is made with top-quality products and a contemporary approach to the classics. For now, it opens only at night, Tuesday through Sunday, but lunch and delivery service are coming soon.

Where: Mercedes 3490.

In an elegant Colegiales townhouse, MARTA presents itself as an intimate and deeply personal restaurant, where art and gastronomy coexist in harmony. Behind the project is Marta Wajda, chef and visual artist, who transforms her kitchen into a creative expression that blends disciplines. With a family background in art and training in painting and design, Marta treats every dish as a work of art balancing technique, aesthetics, and flavor.

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The menu—available à la carte or as a tasting—changes frequently and mixes French, Patagonian, and Peruvian influences, in recipes that play with contrasts and textures. The experience takes place in two minimalist, warm dining rooms, decorated with family artworks and meaningful details. Outside, a terrace with a garden and summer kitchen completes the space, also available for private events.

“Cooking gives me what art can’t: taste and aroma,” says the chef. With that philosophy, Marta offers a sensory journey that defies convention and turns each visit into an emotional and gastronomic experience. The tasting menu is available by reservation and ideal for those seeking a tailor-made experience.

Where: Virrey Avilés 3488

Inspired by The Divine Comedy, Idilio offers a sensory journey through three levels—Hell, Purgatory, and Paradise—through design and cuisine. It opened in January in Saavedra, with chef Sebastián Iraola at the helm, who translates his artistic sensibility and professional experience into a creative, seasonal, no-fuss menu.

The dark, cavernous ground floor serves as an immersive entrance; the first floor is a transitional space, and the terrace is bright and serene, with soft colors, greenery, and a grill adding a casual vibe to the concept. The food mirrors that journey, with dishes that combine quality ingredients, technique, and contrast: kale croquettes with huacatay mayo, baked camembert with cornbread and apple chutney, and a potato and mushroom tortilla with guanciale. Standouts include saffron mushroom risotto, a one-kilo Angus ribeye, and fuccile pasta with seafood. For dessert: classics like dulce de leche lava cake and chocolate-orange marquise.

The cocktails, created by Ariel de la Cruz, also align with the theme: there’s one called Purgatorio and another Idilio, alongside subtle mocktails like the Thyme Citrus. A bold new opening that tells a story in every detail.

Where: Av. García del Río 2959.

On the corner of Charlone and Zabala, Olla 7 is the latest venture from Dalila Vázquez, Tadeo Pérez, and Nicolás Tykocki—three known names behind Ácido, one of the neighborhood’s recent hits. Let’s not forget: 27-year-old Tykocki was named “Best Young Chef” by the 2025 Michelin Guide, and Ácido received a Bib Gourmand.

This time, the dream team opened the kind of restaurant they always wanted to visit: one that embraces the soul of a traditional Buenos Aires bodegón, with no modern reinterpretations—just a heartfelt, carefully crafted homage.

The menu is a love letter to grandma’s cooking, featuring comforting dishes made with quality ingredients, solid techniques, and lots of love. Expect empanadas, calamari, mussel croquettes, milanesas with creamy mash, salads, and fresh pasta—a specialty of Tadeo, Ácido’s longtime chef and a master of turning simplicity into something unforgettable.

Sharing the space with Ácido, Olla 7 has its own vibe: warmer, more familiar, more tender. Like a Sunday table turned sacred ritual. In fact, that’s part of the inspiration: grandmothers, childhood meals, and love around the stove. And with colder days coming, they promise a special section of hearty “stew dishes” that’ll spark conversation.

Delicious food, a welcoming atmosphere, accessible prices, and a desire to revive what once made local cuisine great: the bodegón. That’s Olla 7.

Where: Charlone 999.

In a universe saturated with burger joints competing to add more ingredients to their recipes, Guita takes the opposite approach: less is more. And it does so with such attitude that it’s impossible not to pay attention. This new opening in Buenos Aires – already generating its own following – offers a concept that combines quality product, sharp aesthetics, and a clear message: fancy but trashy. In other words, a place where you eat incredibly well without all the fuss.

The focus is on the burger: smash burgers with two patties cooked on the grill until they form that crispy crust burger fans seek like gold. All inside a soft brioche bun, with cheddar, red onion, pickles, and just two variations: house secret sauce or the classic duo of Heinz ketchup and mustard. That’s it. No avocado, no honey, no blue cheese. Guita has rules, and it sticks to them.

The menu is brief and precise: two burgers, fries, Coca-Cola, water, and beer. They cook only with fresh daily products, which also defines their dynamic: they open until stock runs out. The goal is to always guarantee the best flavor, the perfect cook, and a carefully crafted experience.

But Guita isn’t just about a well-made burger. It’s a brand with a statement, aesthetics, and ambition. From its provocative campaigns to its future collaborations with artists, musicians, and designers, this project is on its way to becoming something more than just a restaurant. It’s a mood. A manifesto between buns.

Where: Sinclair 3263.

Facundo Kelemen, the chef behind the renowned Mengano, makes waves again with the opening of Bordó, his new spot in Colegiales. Located on a quiet corner, the restaurant presents itself as a tribute to product and wine, with a thoughtfully crafted proposal and a terrace already shaping up to be the favorite for Buenos Aires’ aperitif hour.

The space is divided into two: upstairs, a terrace perfect for sunset drinks, with charcuterie, cheeses, and relaxed cocktails; downstairs, the restaurant, where each dish revolves around a single ingredient, treated with precise techniques and a contemporary perspective. The concept is to maximize the product, with dishes like the squid, which showcases it in all its forms, without distractions or unnecessary garnishes.

The wine list, curated by sommelier Lucas Rothschild, complements the experience with carefully selected labels from different parts of the country, perfectly accompanying Kelemen’s minimalist and flavorful cuisine. At Bordó, everything has a purpose, from the tableware to the timing of the service.

An intimate and sophisticated restaurant, but without stiffness; a space that transforms depending on the time of day, and already earning points to become one of the must-visit places of the year.

Where: Conesa 1483.

An art deco gem with specialty coffee. On the ground floor of the Kavanagh – the iconic Buenos Aires skyscraper inaugurated in 1936, declared a National Historic Monument and recognized by UNESCO – Cora Café, a specialty coffee shop, has opened, blending heritage, design, and urban life. The building, home to many locals, has for the first time opened up a gastronomic space after decades of internal regulations that prevented it.

Designed by architect Martín Olabarrieta and with a curated proposal by Facundo Olabarrieta, the venue respects the building’s original aesthetic with travertine marble, hand-worked concrete, and art deco nods. While it doesn’t have a traditional kitchen, it offers a carefully crafted and extensive menu: pastries, sandwiches, tarts, boards, specialty coffee, and a brief cocktail list.

Cora also plans to restore a basement for cultural activities and events, with the idea of revitalizing the pedestrian environment and giving new uses to a historic area that has always combined monumental architecture with vibrant social life. A Buenos Aires icon reinventing itself, coffee cup in hand.

Where: Florida 1045.

The artistic trattoria founded by Adrián Francolini and his family in 2007 adds a new chapter at Carranza 1756. Originally a small spot on Gorriti Street, Il Ballo del Mattone became a Palermo icon: homemade Italian food, art everywhere, and a community of musicians, actresses, writers, and locals who feel it’s their own.

The new location, designed by architect Alberto Rebecchi, reinterprets an old “chorizo house” as a habitable installation, with trees, found objects, and architectural poetry. The public opening was on April 15, with a week of celebrations open to the public: live music, skateboarding, vinyl, and plenty of pasta.

Where: Carranza 1756.

Bonus track: Sole di Parma, the pastry shop worth the trip to Tigre. Although it’s not in the city, it deserves a spot on this list. In a family-owned house, this new venue combines pastries, focaccias by the slice, and sourdough bread with a warm, welcoming atmosphere.

Inspired by the Italian heritage of María Cancello’s grandparents, one of its creators, the project brings back classic flavors like ciambella, maritozzi, or spumoni, while adding focaccias with original toppings, sandwiches with homemade pastrami, and antipasti perfect for sharing. All paired with good coffee, artisanal vermouth, and Aperol Spritz.

Where: Madero 537, Tigre.