Buenos Aires Grill: an excellent Parilla in Recoleta

Among the finest food you can eat in Argentina (at least for those who are omnivores or carnivores) is its beef. Argentine beef is grown on the pampas, is free range with lots of exercise, and has a diet of natural grasses. As such, Argentine beef is extremely tender and flavorful.

The most common restaurants you’ll find in Buenos Aires are parillas, or steak houses. These range from small neighborhood “hole-in-the wall” grills to deluxe 5 star restaurants. There’s an art to grilling meat and the Argentines are masters of it. Slowly cooked over lower heat, all cuts of meat (not just the steaks we’re used to in North America) are prepared and enjoyed. Generally the only seasoning used is some salt — the rest of the flavor comes from the meat itself.

(Chorizo sausage and condiments)

We stumbled across the Buenos Aires Grill because it was just a few blocks from our hotel in Recoleta. An attractive and comfortable establishment, with a quality professional wait staff, we enjoyed two meals here, several weeks apart. Both times we tried different cuts of the steak with grilled vegetables. Absolutely terrific! Portions were huge and we were too full to try dessert, although I’m told the selection is terrific. The clientele was a mix of locals and tourists. We like to eat dinner early (before 8 pm), so that means we always avoided the rush for dinner in Argentina which often is after 9 pm. As a rule restaurants in Argentina don’t get busy until after 9 pm, so we never had problems getting somewhere to sit.

(Grilled assorted vegetables)

The Buenos Aires Grill is very recommended for its steak. Portions are huge — consider sharing one if you’re not that hungry. Our steaks weighed at least a pound and we couldn’t finish them.. One of our friends tried pork chops here and couldn’t finish the three massive chops he received.

The restaurant doesn’t have a website, but you can find out more about it from its TripAdvisor review page, including address and other feedback.