El Preferido de Palermo

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"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

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"Innovation here means planning dishes from the moment a seed is sown: chef Guido Tassi works months ahead with two partner gardens on the edge of Buenos Aires (San Vicente and La Plata), sharing heirloom and international seeds, speaking daily with the growers, and even bringing staff to harvest so they learn firsthand how plants ripen and fruit. The team has joined the Comarca Don Julio project, adding fruit trees, a vegetable garden, dairy, beehives, and livestock; the produce fuels dishes like Calahorra peppers in extra-virgin olive oil and baked rice with herbs and lemon, while the surplus is preserved, pickled, and fermented in the jars displayed behind the bar." - The MICHELIN Guide

"If you’re on the lookout for a restaurant with plenty of history, make sure you pay a visit to El Preferido de Palermo, which opened its doors in 1952 as a modest tavern. This busy eatery, occupying an iconic pink building dating back to 1885, is now run by the owner of the Don Julio parrilla, just one block away, and has retained its bygone character (period floors, mirrors, colourful jars of pickles etc) following heavy restoration, while at the same time updating its cuisine with an à la carte that respects the Buenos Aires DNA of this former warehouse. You can’t leave without trying the famous sirloin milanesa, which is striking for the quality of the meat, which is tender and fried almost without any oil, and the sweetness of the accompanying tomato salsa. The menu also features a large selection of artisanal charcuterie: Chacarero salami, spianata, bondiola, pancetta etc. The organic vegetables used are grown by the restaurant itself, and include unique varieties such as heirloom tomatoes." - Michelin Inspector

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"A restaurant offering a variety of dishes including fresh salamis and colorful desserts, with a focus on shared dining experiences."

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"The iconic Palermo bodegón, which originally opened in 1952, got a total makeover under the careful eyes of restaurateur Pablo Rivero, of Michelin-starred steakhouse Don Julio, and chef Guido Tassi. Try upgraded Porteño comfort foods like beef or chicken milanesa with perfectly crisp fries, house-made charcuterie, and sambayón ice cream. Reservations are essential." - Allie Lazar