Belos Aires

This downtown restaurant joins Portuguese and Argentinian cuisines at the same table. That's how Portuguese-born Elisabete Martins and her Argentinian chef husband Mauricio Ghiglione want it. They serve dishes such as oven-roasted cod with corn bread but if you really want to leave Belos Aires with an open mouth and a full stomach, go for the Argentinian side of the menu, including the “criola” with veal, raisins, cumins and sweet chili. Move on to the beef, grilled. The steak ojo is a great choice, and so is the colita de cuadril (a sort of rump steak). Don't even think about leaving before picking your dessert: we suggest dulce de leche pancakes.