Pacha cocina Cafayate

Probably the best meal in our 2 week north Argentina trip. From the amazing starters (goat cheese cakes and spicy smoked frites) to the meals (ossobuco lasagna and Rib Eye), it was all suberb. The Dulce the leche Vulcano was the gran finale! Don’t think twice. It’s the best dinner in region.

It’s a more refined place where the staff does its best to serve you in English when needed. Expect quallity food with great taste, great choices of wine and quick and excellent serving. We really enjoyed dining here and I can recommend it.

I rarely write reviews but this place exceeded my expectations and deserves 5 stars across the board. Great food, quality ingredients. You can tell they really thought through each dish. Cuisine was a fresh take on classic dishes - really enjoyed the dumplings and raviollinis.

It's probably the best restaurant in Cafayate, highly recommended. We tried, trout, salads, pasta and beef. All the dishes were excellent. Great service and prices on the high side. We will return.

Absolutely delicious food! It was different than all the other restaurants in town. The attention was also very nice, and the server spoke English- which was very helpful. Incredible experience, I would 100% recommend this spot!!

Beautiful restaurant with excellent food and wine offerings. The service was professional, friendly and fast. I tried the llama tartar for a starter and it was the first time I ever ate lama, and I loved it. It was delicious and well presented. The meat I had was also good. The wines are a bit more expensive than other establishments, but we had an incredible Cabernet Franc. Would recommend for anyone looking for a unique experience.

Just a minute from the main square, this is the perfect spot for an outstanding dinner. The Japanese–Argentine fusion is a brilliant combination, with bold and memorable flavors. The Bife de Ojo? Absolutely delicious. The service was impeccable and genuinely friendly, the hostess kindly helped with English translations whenever needed.

My wife took one bite of the ojo de bife (ribeye) and immediately said “this is the best steak I’ve had in my life”. Mildly offended (because I am proud of my skills with a bbq/parilla), I asked “what do you mean?”. She said “it’s so good I think I’m going to cry”. She pushed her plate across to me. I took a bite. I was stunned. What Tomás Casado has achieved with aging the meat for 45 days in a sublime blend of herbs and spices is, well, indescribable. The service at Pacha is immaculate. The atmosphere is lovely. But that steak is a singular experience.