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Michelin
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Fine dining restaurant · Mendoza
"In Mendoza’s capital, this MICHELIN-Starred restaurant showcases the region’s famed chivo with a highly elaborate Chivo with Carob Cream and Apricots dish. Goats are sourced from Lavalle, and the meat is first brined for seven days, then smoked, briefly grilled over charcoal, and finally slow cooked to achieve maximum tenderness and flavor. The exceptional goat is served with an almond, cashew, and carob seed emulsion, a demi-glace made from goat bones, beet leaf, and Torrontés wine vinegar, plus a puree of apricots and oregano; all the components are sourced from the Cuyo region. Chef Sebastián Weigandt describes this intricate preparation as “the utmost expression of the land where we reside.”" - The MICHELIN Guide
Restaurant · Palermo
"Led by chef and owner Gabriel Oggero, this Buenos Aires restaurant is an excellent place to experience Argentina’s Atlantic bounty and proudly displays its newly awarded MICHELIN Star. A tasting menu called Pure Sea celebrates seafood from Buenos Aires to Ushuaia, culminating in the dish Grilled Fish, Dark Base, Algal Textures, and Ocean Air, which serves as the savory finale to both the tasting and regular menus. The specific fish varies with the local catch—recently chernia, a large fish with white, delicious meat—descaled and dried for a day or two, with the fattier belly skin removed but left on the loin, then cooked in a wood oven for just a few minutes on each side. The fish sits on a rich base prepared with fish bones and is accompanied by various algae from Puerto Madryn and Rawson, some fried and some toasted, presented as a crispy marine salad, and finished with an umami-packed foam made from a reduced, collagen-rich fish broth to capture the textures and flavors of the Argentine seas." - The MICHELIN Guide
Restaurant · Palermo
"Offering a unique and high-quality take on Buenos Aires cuisine, this restaurant revisits classic Rio de la Plata recipes such as the perfect milanesa, potato tortilla, and homemade sausages, while also elevating ice cream to a house trademark. Ice creams are made daily with prime milk and creams from Jersey cows, with seasonal experiments using buffalo and sheep milk, and eggs sourced from the Don Julio region. The cult-classic flavors include dulce de leche, chocolate made from cacao nibs, a fantastic sabayon, and mascarpone with amarena cherries and pistachios grown in San Juan province. Seasonal sorbets currently feature strawberry, blood orange, and apricot, with cherry, plum, and mango from the country’s north set to follow as their seasons begin, underscoring ice cream as a true national passion here." - The MICHELIN Guide
Jorge Luis Borges 2108, C1425FFD Cdad. Autónoma de Buenos Aires, Argentina Get directions
ARS 50,000+
Restaurant · Villa Crespo
"At this small, inventive Buenos Aires restaurant led by chef-owner Julio Báez, grilled beef takes on a refined, seasonal form. Ribeye is a menu staple, though its presentation shifts with the time of year, and Báez relies on Juan, a third-generation butcher from a Congress neighborhood shop who visits the cattle market weekly and knows all the producers. For the Koji-Aged Ribeye with Garlic Scape and Vegetable Demi-glace, the kitchen dry-ages the ribeye for 24 hours in house-cultured koji, which acts on the meat’s proteins and sugars to build umami and a balanced, flavorful Maillard reaction. Capitalizing on the brief season for garlic scape, they blanch the tender shoots briefly in boiling water before grilling, and finish the plate with a vegetable demi-glace incorporating beet, leek, and butter for depth and richness." - The MICHELIN Guide
Restaurant · Chacarita
"In the Chacarita neighborhood, this restaurant headed by chef-owner Maximiliano Rossi serves a beloved twist on vitello tonnato by substituting veal with pork in a dish called Tonnato Maiale. Pork neck is cured and slowly smoked, then coated with a spice-infused muscovado sugar syrup, chilled, and finely sliced before being served with a classic sauce of anchovies, tuna, and capers. It arrives at the table accompanied by crispy grilled potatoes, and despite frequent menu changes every few months or even weeks, this preparation has become a permanent staple that regulars specifically seek out. Rossi notes that some dishes form a restaurant’s identity, and Tonnato Maiale is one of those for Picarón, where consistency and repetition have honed a combination that defines them." - The MICHELIN Guide
Restaurant · Núñez
"In the Núñez neighborhood of Buenos Aires, this MICHELIN-recommended restaurant elevates Argentina’s love of offal to haute cuisine with dishes like Roasted Tongue with Quince. The tongue is first braised, then quickly finished on the grill while being brushed with a well-concentrated demi-glace. Trimmings are transformed into a rich fry-up with plenty of green onion, bound with eggs and turned into a fried empanada using puff pastry. To balance the fattiness of the tongue, the plate includes a smoothly cooked quince puree and vinegar-pickled quince slices, creating a refined yet deeply traditional expression of Argentine offal cookery, as described by chef and partner Lucas Canga at this charming spot." - The MICHELIN Guide
Winery · Luján de Cuyo
"Located inside the eponymous winery in Las Compuertas at the heart of Luján de Cuyo’s wine district in Mendoza, this bistro focuses on produce from its own gardens and nearby fields to prove that a truly Argentine dish need not center on meat. The seasonal dish Roots showcases only root vegetables—various carrots, beets, and radishes—as a reflection of the garden’s cultivated diversity in colors, sizes, and fragrances. These roots are treated with multiple techniques: boiled, roasted, left raw, pickled, and subjected to lactic fermentation, with each method revealing a different nuance from sweet to acidic. Textures range from soft and delicate to crunchy and even explosive, as chef Juan Ventureyra explains, creating a complex, plant-focused plate that still feels distinctly Argentine." - The MICHELIN Guide
Callejon Nicolas de la Reta 750, Las Compuertas, M5549 Luján de Cuyo, Mendoza, Argentina Get directions
Hotel · Champs-Elysees
"Steeped in history and officially designated as a French palace hotel, this property is presented as one of the country’s most luxurious addresses, where guests can expect butler service, a high-end spa, and sumptuous design that epitomizes the pinnacle of hospitality." - The MICHELIN Guide
Hotel · La Perriere
"Embodied as a thoroughly contemporary interpretation of the French palace hotel, this property is highlighted among France’s most luxurious stays, combining modern style with the full complement of palace-level amenities, including butler service, a lavish spa, and opulent design." - The MICHELIN Guide
Hotel · La Madeleine
"Upholding tradition within the elite circle of official French palace hotels, this address is described as representing the very pinnacle of hospitality, pairing classic luxury and sumptuous interiors with the extensive services and amenities required of a palace." - The MICHELIN Guide
