What will you have Buenos Aires that even if you go 1,000 times, it's as if it were the first time? Maybe it's the charm of your exquisite Japanese Garden or the madness near the Obelisk and behind the scenes of their theaters. Be that as it may, The Magic City is that elixir we always want to drink from and to which returning never seems like a bad plan, especially if we know the best rated restaurants in Buenos Aires. Argentina's capital city has a practically inexhaustible cooking proposal in which the best recipes merge with spaces full of height and exclusivity. We invite you to take a tour of the 6 restaurantes mejor valorados de este paraíso gastronómico donde los imposibles quedan a un lado.
Frenessí: where good food meets a special experience.
The top 1 of the best rated restaurants in Buenos Aires could only have the name Frenessía gastronomic experience that you recommend to all your groups of friends. The purpose of the evening is much more than just letting yourself be carried away to the rhythm of a few effervescent flavors. It has to do with being enchanted by culture, art and technology. Diners are "transported", while enjoying an exquisite meal, to the different and magical worldsalways guided by a master of ceremonies.
During the experience FrenessíIn this way, diners can see how it transforms in space to blend in with the dish in front of them. They feel hot and cold, move from day to night and from one place to another, through images, lights, sound, aromas, controlled temperature and vibration.that make the experience much more real. Simply speculate. For a moment, it seems that you stop being in the world as you know it to move to another plane where the "carpe diem" is total.
Every bite is imbued with the delicious mastery of a signature cuisine with umami flavor. At Frenessí gastronomy is pure art, a journey made with the senses in which new flavors and aromas are discovered. There is no menu, but in tasting menu with its respective pairing. Composed of 10 steps, the Frenessí menucreated by Juan Camilo Rico, corporate chef of the Seratta Group; Adrián León, corporate chef of Campo di Fiori and Jairo Palacios, who is also the creative chef.has been meticulously created so that each dish unleashes a passionate story.
Umami flavor
In addition, the chefs Ruben Trincado and Félix Jimenezwho have to their credit Michelin Stars y Repsol Sunsalso made important contributions and the Argentinian Mauro Belot received training in Bogotá by the creators, transferring the flavors to the local palate. It is said to be umami food because the chefs studied several products to understand their versatility and modify them at will. They also developed mixtures, textures and established a gastronomic proposal of Argentine products that today sweeps the market. haute cuisine with never-before-seen presentations.
Address: JUANA MANSO 1860 - PUERTO MADERO / FIRST FLOOR.
Musgo: el restaurante que combina la esencia patagónica con el lujo escandinavo
A través de una aplicación de citas, Konstantin Voronin y Ksenia Romantsova se conocieron y comenzaron a escribir una historia de amor para recordar. Más allá de vivir su amor como una pareja enamorada, decidieron que querían hacer algo grande, construir algo que hiciera historia. Fue así cómo esta pareja rusa dio el primer paso para lo que hoy es uno de los restaurantes mejor valorados de Buenos Aires: Moss. Mezclando los conocimientos adquiridos en el colegio culinario ruso, Konstantin decidió crear un concepto de gastronomía al que le llamó Patagandi, combinando lo asiático con lo patagónico y lo escandinavo, que se vuelca en su carta en plena ciudad porteña.
Con sus puertas abiertas desde mayo de 2024, Moss se establece como una cita ideal para probar platos poco comunes plasmados en su menú, creados por chefs con inspiración a nivel mundial. Uno de los platos más solicitados es el cordero patagónico, cocinado sobre ramas de árboles frutales. Pero ahora podremos ser de los primeros en observar su nueva carta renovada, donde aparecen vieiras frescas acompañadas con mousse de zanahorias, entre otros particulares platos para una velada diferente y original.
Gracias a su amplia instalación, con 200 metros cuadrados listos para agasajarte, podrás disfrutar de tus platos en el salón o bajo la luz de la luna en el patio interior de Musgo. La mezcla entre lo patagónico y lo escandinavo no solo queda en la cocina, ya que su diseño estético también tiene toques de esto. Podemos estar horas contándote lo que significa pasar por Musgo, pero para sentirlo tenés que experimentarlo en carne propia.
Dirección: Nicaragua 4758, Buenos Aires.
Acid: an informal proposal that takes you to the clouds
Who says that the gastronomic luxury it must be provided with a sober and robust decoration? Acid proves that it is possible to enjoy truly heavenly morsels without the need to take life so seriously. In fact, the team's plea is "don't take us so seriously." This modern and busy Chacarita only offers eight dishes, two of which are desserts. It is enough to order from a few to enjoy a pompous family dinner. Plates have sizesas clothing: S, M, L, XL and XXL.
The culinary exuberance is present, so diners should think carefully about what to order before jumping into the pool. Its flavors are as bold as they are frank.offering a feast for the palate that teleports you to other parts of the world. For example, to Korea or the center of Italy, with the Tteok prepared to the typical "cacio e pepe".
Another of the most demanded dishes by its visitors is the fried chickenwhich is served with a wide assortment of side dishes, and the Brioche torrijawhich provides an apotheosis ending. Its large open kitchen es uno de sus puntos fuertes, un espectáculo majestuoso ubicado junto a un comedor rústico. El ambiente que se respira es divertido y relajado, perfecto para ir con amigos, familia o pareja. NO se aceptan reservas, por lo que si quieres deleitarte en sus platos debes llegar antes de las 20 horas para asegurarte una mesa. Sin duda, one of the best rated restaurants in Buenos Aires.
Address: Charlone 999, Buenos Aires, C1427BXU, Argentina.
Kōnā: Japanese cuisine taken to the next level.
Kōnā was born from a collaboration between Narda Lepes and Inés de los Santos. It was with one of the most popular openings in the year 2023 and a must for all those who pass through Buenos Aires. The semicircular wooden structure in the corner of Casteñeda (which gives it its name) is a real eye-catcher and features discreet Japanese touches to make you feel in the Tokyo itself. Those who have been there say that it is NECESSARY to begin or end the evening with a drink at the upstairs baras the "Ash," his own version of a martini..
The open kitchen respects both the traditions and the flavors of the region. gastronomic proposal of JapanThe restaurant's menu is not the result of extravagant combinations, but rather of dishes that are as classic as they are irresistible. The Gyozas are the starter of choice, while the menu sections that stand out the most are Temaki and Nabe.
The former provide delicious flavors and amazingly contrasting textures and the latter warm the stomach with a sophistication that invites you to come back. The recommendation of Kōnā is to start with the fukusai: vegetables, fresh, drained, cooked, fermented, changing with the season. Aseguran que es “panera” y preparan al visitante para la deliciosa experiencia culinaria que vivirá. ¡Entre los best rated restaurants in Buenos Aires!
Address: Castañeda 1899, Buenos Aires, Argentina 1428.
Cauce de los Fuegos: among the best rated restaurants in Buenos Aires
Buenos Aires has brilliant places to eat and then there's Cauce de los Fuegosa rotisserie premium that triumphs in Puerto Madero. A tribute to meat lovers. It offers an experience cool in a modern premises with industrial touches that recall the old work of the establishment: a old port area. Significant details that make it clear are the iron columns of the room or the huge old crane seen from the terrace. They offer a traditional taste menu with aa wide variety of starters, salads, fish (such as Patagonian trout), pasta dishes (such as Linguine & Prawns Mediterranean style), meats and roasts (its strong point)..
Your empanadas (loin, pacu or lamb), their Emperador Cauce Roast (with 14 hours of baking) and its Beef Eye (the beef comes from Shorthorn cattle, pasture-fed and raised free of corrals on their Ayacucho ranch) are the most popular dishes among their diners.
Based on a generous gastronomic concept and a personal and impressive bar, it permeates the ambience of noble, select and sweeping products. No es un asador como otros. Brinda un rincón diferente, de esos que conmueven y crean recuerdos con carcajadas incluidas. Un obligado entre los restaurants in Buenos Aires.
Address: 440 Alicia Moreau de Justo Avenue, Puerto Madero. Buenos Aires - Argentina.
Roux: a French touch for the magical city of Buenos Aires
Un classic french bistro that raises the level of Buenos Aires. Yes, that was possible. So it has been demonstrated RouxThe restaurant is intimate, with coquettish classic details, somewhat cramped tables and a kitchen partially visible from the bar. With small terraces on the sides, wood painted in white tones and large windows creates a golden space to let yourself be carried away by the magic of the night.
It offers three different spaces: the main hall (cozy and elegant), the terraces and its "dinatoire" wine cellara more intimate atmosphere, in wood, enveloped in a magical atmosphere to the rhythm of the most refined wine. It is an ode to romantic dates. Your chef, Martin Rebaudinoobtained training in Europa and had the good fortune to share the kitchen with great Spanish chefs such as Martín Berasategui, Juan Mari Arzak or Pedro Subijana.
He wanted to permeate that part of his soul that had been left in Europa in a exclusive restaurant in Buenos Aires with a complete current taste card with a balanced communion between French, Spanish and Argentine flavors. Behold a tempting selection of starters (hot and cold), exquisite risottos and quality red meats.
Address: Peña 2300, Buenos Aires, C1126ABF, Argentina.
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