Tapeando: 9 must-try tapas from the Buenos Aires circuit

This “trendy fainá” is like a pan tumaca but with fainá and anchovies. Simple, straight to the point, and incredibly delicious. Roma Abasto recommends pairing this tapa with a La Fuerza white vermouth because if you can, you should.

“The fainá is part of the history of Buenos Aires pizza, and we like to explore variations. For Tapeando, we thought of a combination of fainá and trendy pizza,” said Martín Auzmendi, Roma’s partner.

Pro Tip: Enjoy your tapa and vermouth at a sidewalk table while the weather is still nice. But get there early or be ready to wait in line.

Where: Dr. Tomás Manuel de Anchorena 806, Roma Bar.

Cured trout, apple and celery pickle, herb dressing, orange, lime, bacon powder, and red onion... Doesn’t it sound delicious? This tapa, designed by Pol Lykan, the chef and co-founder of Overo, awaits you at the wine club. Pair it with a glass of rosé wine.

“Our tapas are crafted with local products. The pairings were made with Ileana Osorio, our Head Sommelier. Together, we decide on each tapa, aiming to highlight the flavors in each bite for this new edition of Tapeando,” Pol explained.

Pro Tip: Overo has one of the most beautiful terraces in Palermo, perfect for watching the sunset. A great Saturday plan.

Where: Nicaragua 4583, Overo Bar.

Imagine fresh mussels with some crispy fries? It’s not as simple as it sounds. You’ll try fresh mussels in Ramón Franco’s marinade with fennel, quail egg, dill, and crispy potato chips.

Why marinated? Germán Sitz, chef and owner of Paquito, explained: “We chose marinated mussels because it’s a distinctive Spanish technique, and Paquito is anchored in Spanish tapas. But also because it’s a great preservation technique, and we get an incredible product (mussels, clams, and more) directly from the south, fresh as can be. So, we decided to blanch and preserve it in the best way: in marinade.”

Pro Tip: Paquito is a great place for tapas, not just during Tapeando, but year-round. It’s always worth visiting to see what’s on offer.

Where: Thames 1999, Paquito.

No list of tapas is complete without a good tortilla, and Coronado’s is one to watch. Martín Lukesch, partner and chef, describes it: “We focused on key aspects of Spanish cuisine, and one is the tortilla from central Spain. We make a classic, thin, juicy tortilla with roasted Calahorra peppers, sweet and creamy, and finish it off with fried onion for a caramelized sweetness.”

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Pro Tip: Martín recommends pairing this skinny tortilla with a vermouth. Trust him.

Where: Av. Pres. Figueroa Alcorta 3415, Coronado.

Horta offers a croquette like no other: it’s made with hare, vegetable marinade, and oyster mushrooms. Crunchy on the outside, tender and complex on the inside. It’s a croquette you won’t forget, especially when paired with a glass of red wine or vermouth, while chatting with someone who makes you laugh in the cozy ambiance of this Palermo gem.

Pro Tip: If you don’t eat meat, Horta also offers one of the best vegetarian tapas at Tapeando 2025: goat cheese with spiced granola and fruit sorbet. You’ll melt over the caramelized edges of the cheese, after its turn with the blowtorch.

Where: Aguirre 1080, Horta.

It looks like dessert, but it’s not. “Caladona” is a donut, but with squid and aioli. Surprised? There’s a creative purpose behind this tapa. “The idea was to reimagine a fried squid dish. So, we created a donut filled with aioli and topped with squid,” said Martín Sclippa and Estefanía Maiorano from Fico.

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Pro Tip: If you haven’t visited this spot yet, Tapeando is the perfect excuse. This restaurant is just a year old, a great addition to Villa Crespo, known for its twist on food and homey vibe.

Where: Muñecas 775, Fico.

This tapa is born from a love for Spanish cured meats, and as with all products of love, it’s exceptionally good.

“I first tried Burgos blood sausage in San Sebastián. I like it simple, with an egg or roasted peppers. This version is special because we make the blood sausage ourselves, pairing it with a bit of salsa brava to add heat and a fried egg for extra richness. It’s perfect with an ice-cold beer,” recommended José Ignacio Juarroz, chef and owner of Cucha del Pari.

Pro Tip: During Tapeando 2025, Cucha del Pari will also offer “lazy tortilla” tapas. If you like your tortilla extra creamy, you’ll love this one. It comes with pickled piparras and crispy potato chips for texture.

Where: Batalla del Pari 916, Cucha del Pari.

Carmen, the restaurant from young chef Nacho Feibelmann, offers smoked mushroom croquettes with sweet chili sauce that are irresistible.

“The hallmark of our croquettes is that we smoke the mushrooms in a Kamado grill. That’s the thread that ties together our signature stuffed pastas, with all their fillings going through the Kamado,” revealed the chef.

Pro Tip: Carmen is the place for delicious pastas, perfect for a Saturday or Sunday lunch.

Where: Gurruchaga 1428, Carmen.

“A combination of fresh flavors with a sweet and savory twist,” said the team at Farid, a staple of Middle Eastern cuisine in Buenos Aires. “In our restaurant, we draw inspiration from the tradition of sharing. We created three tapas with authentic, fresh flavors. We always select the best products to provide the highest quality,” they explained.

Pro Tip: Besides the halloumi for Tapeando 2025, they will also offer prawns with Turkish butter and tahini, and falafel with bicolor tahini. “A subtle, spiced touch to surprise your palate.”

Where: Francisco de Enciso 3791, Farid.