Reliquia Restaurante

A great place to dine in Buenos Aires' Palermo neighbourhood! The food was delicious, well presented and the service was great. We had a selection of starters with great vegetarian options too (not always the case in Argentina ;-)) And from the beginning to the end a great evening. The bread was super fluffy and the cheese selection problably the best I've had in the whole country: thanks for having us as your guests!

The place has a small and cozy atmosphere, which is one of the few genuinely positive points. The décor is understated, with soft tones, low lighting, and an intimate vibe that makes the space feel welcoming — ideal for couples or small groups looking for tranquility. No excessive noise, no show-off factor. That, combined with the bread that arrives at the table, is pretty much what saves the evening. The bread is a brioche shaped like a four-leaf clover, beautifully caramelized and golden on the outside, served warm with a soft, fluffy interior. It’s genuinely delicious and one of the highlights — the only thing that truly impressed. Unfortunately, it comes with a butter that disappoints quite a bit: overly aerated, almost like foam, lacking any strong flavor, bland and without personality. It could (and should) be much better to match the quality of the bread. The menu is limited and, in my opinion, lacks anything truly expressive or sensational. It feels more like a curated selection of photogenic dishes for Instagram than a gastronomic proposal with real soul. Everything is very “modern,” with foams, textures, and combinations that sound creative on paper but deliver little flavor intensity in practice. We ordered: • White fish crudo → fresh, but flavorless, without any seasoning or touch that surprises. • Corn foam → interesting visually, but the flavor is diluted, almost nonexistent. • Cavatelli with mushrooms and walnuts → the mushrooms lacked depth, the walnuts felt like a lost detail. • Tagliatelle with prawns → the pasta was okay, but the prawns had no personality, no “wow” factor of well-handled seafood. For dessert, ice cream with fruits — again, no personality, no striking contrast, nothing memorable. The worst part of the night was the dictatorship on drinks. The place has a very rigid stance on what you’re allowed to consume: they literally turn up their noses if you ask for a soft drink or anything outside their “curated” wine and cocktail list. They don’t sell anything else, and it turns into an uncomfortable experience. If you don’t want wine or a cocktail, you feel judged or forced to follow their script. In 2026, this feels outdated and unfriendly. About the price: they market it as more accessible (and it has a Bib Gourmand from Michelin, which sets expectations for good value), but in reality it isn’t. Our dinner for two came out at exactly the same price as a lunch we had at Fervor (in Recoleta), which delivers far more in terms of flavor, generosity in portions, technique, and overall enjoyment. At Relíquia, we paid a premium for beautiful presentation and very little substance. Summary: it’s a restaurant that lives off its aesthetics and the Michelin seal, but the food lacks soul. The standout brioche bread and cozy ambiance are nice touches, but if you’re looking for bold flavors, real creativity, or an experience that justifies the cost, skip it — Palermo has much better options for the same or less money.

Trash. Basura en Espanol is what they call - but this what this restaurant serves. Please see the photo, they put the roots and the parts that you would normally cut and throw away in your dish and you have to chew threw them and try to figure out what part is edible. Not to forget the steak that I ordered “a punto” came way overcooked and I returned back. I told the server lady that it was bad and overcooked she became emotional and had an attitude. I told her it should be thrown into trash and it is sad and a waste of food. Supposedly the place is Michelin reviewed. I don’t know when Michelin started reviewing organic trash. See the plates they were full off roots and trash. They removed the ojo de bife but the lady came back and she was really emotional and about to cry and she personally attacked me. Overall terrible service and if she is the owner, I am sure this restaurant won’t survive another year. The table next to us and the one behind us also was complaining about the way their meat was cooked. I wouldn’t give this restaurant a chance at all. I hope something nice opens up in their place. They have a nice building.

An amazing dinner. Excellent food and friendly and attentive service. We were passing by and took a chance on an anonymous looking building. We were so pleased we popped in, it couldn’t have been a better dinner. The Chicken liver parfait and then the foam corn were delicious. For mains we both had tagliatelle and prawns. So good after all the meat we’ve been eating! Of course there was a steak option. And the tiramisu was just superb after, one of the best I’ve had. Great wine list, great vibe. Reasonable price. Can’t recommend it highly enough!

All round excellent quality food - I had the bread for appetiser, white fish for starter, steak for main course and tiramisu for dessert. The steak and tiramisu were possibly the best I’ve ever had. The service was impeccable - the best during my time in Buenos Aires. I also found the interiors and atmosphere to be very chic - reminded me of some of the restaurants you have in Soho, London! If I return to Buenos Aires, I will certainly come back here!

The food was amazing and the server made great suggestions. I would definitely come back. I had their carrots, the gnocchi, bread, and alfajor dessert (big enough to share).

In a trip that included lots of eating at well-trafficked and popular locations, this was far and away the best. And incredibly diverse menu with zero letdowns. Completely blew us away. Wine selection was both impressive and approachable. Understated decor. Visible kitchen. 10/10. Could not recommend more.

I recently had the pleasure of dining at this Michelin-starred restaurant in Buenos Aires, and overall, it was a very enjoyable experience. The food was exceptional, showcasing a level of culinary expertise that truly justifies its Michelin star. The staff were attentive and welcoming, providing excellent service from the moment I made my reservation. As for the dishes, I had the chance to try several, and while many were impressive, a few stood out. The oysters, in particular, were a highlight: fresh, delicate, and beautifully prepared. Another dish that really won me over was the fennel purée, which, although paired with the day's catch, was the true star of the plate. The purée itself was rich, creamy, and full of flavor. On the other hand, the fish didn’t have the same impact — it was good but didn’t leave a lasting impression. The squid, unfortunately, was one of the dishes that didn’t excite me. It was one of the least memorable offerings of the meal. As for the tomatoes, they were fine — well-balanced in flavor but nothing extraordinary. The bread was also fine, though I had expected more given the rave reviews I had seen. While it complemented the meal, it didn’t stand out as exceptional. One area where I believe the restaurant could improve is in the distribution of cutlery and tableware during the service. I noticed that the utensils weren’t changed between courses, which led to flavors mixing between the dishes. This impacted the overall experience, as each course should be enjoyed without contamination of flavors. I had to request a change of utensils, and I think it would greatly enhance the dining experience if the restaurant implemented a more consistent practice of changing cutlery between dishes. This would allow each dish to be appreciated in its full, untainted flavor. Additionally, I was surprised that the restaurant doesn’t allow pets indoors. While I understand the challenges this may present, I think it’s an outdated policy, especially for a modern, high-end dining establishment. Many guests, like myself, travel with their well-behaved pets, and offering pet-friendly options could create a more inclusive environment, catering to a broader range of clientele. I hope the restaurant will consider revisiting this policy, as it could reflect a more progressive approach and enhance the experience for pet owners. In conclusion, while the food and service were top-notch, I believe small adjustments in the overall experience — particularly in terms of presentation and accommodating pets — would elevate this restaurant even further