Empanadas and Parrillas in Buenos Aires: Where to Eat Without Going Wrong

The best empanadas and parrillas in Buenos Aires are concentrated in Palermo and San Telmo. Don Julio and La Cabrera are the most award-winning parrillas, with dinner running between ARS 18,000 and 35,000 per person (Aug/2026). For empanadas, El Sanjuanino and La Cocina are the go-to spots, with individual empanadas starting at ARS 1,500.

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The best parrillas serve aged cuts over embers with a perfect crust, and the most traditional empanaderías keep recipes passed down from generation to generation — all at prices that still surprise Brazilians. In this guide you’ll find names, neighborhoods, updated prices, and the tips that help you avoid the classic mistakes first-timers make in the Argentine capital.

Average parrilla price	ARS 18,000–35,000 per person with drinks (Aug/2026)
Average empanada price	ARS 1,500–3,000 each (Aug/2026)
Foodie neighborhoods	Palermo, San Telmo, Recoleta, La Boca, Puerto Madero
Dinner time	9 pm–11:30 pm (Argentines eat late)
Do you need a reservation?	Yes at the most famous ones (Don Julio, La Cabrera); without one, expect a 1–2 hour wait
Tip	10% (not mandatory, but expected)

What are the best parrillas in Buenos Aires?

The parrillas truly worth a visit combine quality meat, a perfect doneness, and an atmosphere that tells the story of Argentine cuisine. There’s no single “best” one — it depends on what you’re after: a premium experience, neighborhood authenticity, or great value for money.

Don Julio (Guatemala 4699, Palermo) is the city’s most award-winning parrilla — named among the best restaurants in the world by the The World’s 50 Best Restaurants ranking. The meat comes from its own cattle, aged on-site, and the bife de chorizo has a smoky crust that justifies the hype. Expect to spend ARS 30,000–45,000 per person with wine (Aug/2026). Book weeks in advance through the Don Julio website or, without a reservation, wait 1–2 hours in line on the sidewalk — but they serve wine and empanadas while you wait.

La Cabrera (Cabrera 5099 and 5127, Palermo) has two locations side by side and serves generous portions with little pots of sides that just keep coming. The ojo de bife with potato gratin is the star dish. Average price: ARS 25,000–35,000 per person (Aug/2026). Reservations recommended, especially Friday and Saturday nights.

La Brigada (Estados Unidos 465, San Telmo) is the classic San Telmo parrilla, decorated with Argentine soccer jerseys. The standout: they cut the meat with a spoon to prove how tender it is. Ojo de bife and entraña are the highlights. More affordable than Don Julio, with an average bill of ARS 20,000–28,000 (Aug/2026).

El Desnivel (Defensa 855, San Telmo) draws those looking for an authentic parrilla without spending much. A bife de chorizo with salad and house wine comes to ARS 12,000–18,000 (Aug/2026). The setting is simple, the service straightforward, and the meat honest. It works well for lunch after the San Telmo fair.

Don Julio, La Cabrera, and La Brigada are the three that rack up the most recommendations from travelers and critics, but neighborhood parrillas — no line, no tourists — often serve meat just as good for half the price. Ask your hotel doorman or your taxi driver: local tips almost never disappoint.

Where to eat the best empanadas in Buenos Aires?

Empanadas are Buenos Aires’ most practical and delicious snack — they’re cheap, found on every corner, and work as either a parrilla appetizer or a quick meal on their own. The best empanaderías work with freshly made dough and generous fillings.

El Sanjuanino (Posadas 1515, Recoleta) has been a benchmark for decades. The knife-cut beef empanadas follow the San Juan recipe — thin dough, juicy filling, hand-crimped edges. Order the beef one and the cheese-and-onion one. ARS 2,000–2,800 each (Aug/2026).

La Cocina (several locations in Palermo and Centro) offers Tucumán-style empanadas: fried, with crispy dough and a moist filling. The spicy beef and the humita (corn) ones are the most popular. Price: ARS 1,800–2,500 each (Aug/2026).

El Noble is the most popular chain — it’s on almost every corner and in subway stations. It’s not artisanal, but it keeps a reliable standard and low prices: ARS 1,500–2,000 each (Aug/2026). For a quick empanada between sightseeing stops, it does the job.

Cumana (Rodríguez Peña 1149, Recoleta) serves food from northwestern Argentina, including beef, chicken, and humita empanadas that break away from the obvious Buenos Aires fare. The setting is unpretentious and the value is excellent.

The golden rule: knife-cut beef empanadas (not ground beef) are the quality standard — if the place advertises “carne cortada a cuchillo,” that’s a good sign.

How much does it cost to eat at a parrilla in Buenos Aires?

A full meal at a parrilla — appetizer, cut of meat, side, dessert, and wine — costs between ARS 18,000 and 35,000 per person at mid-to-high-end establishments (Aug/2026). At neighborhood parrillas, the price drops to ARS 10,000–16,000 with drinks included.

Category	Price/person	Example
Premium	ARS 30,000–45,000 (Aug/2026)	Don Julio, La Cabrera
Mid-to-high	ARS 18,000–28,000 (Aug/2026)	La Brigada, Cabaña Las Lilas
Neighborhood / budget	ARS 10,000–16,000 (Aug/2026)	El Desnivel, local parrillas

Add to the meal price the cubierto (a per-person service fee, ARS 1,500–3,000) and a 10% tip. In practice, a dinner for two at a mid-to-high-end parrilla with wine, cubierto, and tip comes to between ARS 50,000 and 80,000 — equivalent to R$ 250–400 at the August 2026 exchange rate.

To save money: have lunch at parrillas that offer a “menú del día” or “menú ejecutivo” — the same cut as dinner for 30–40% less. And 6 beef empanadas (a full meal) come to ARS 12,000–18,000, a fraction of what you’d spend at a parrilla.

How to order meat at a parrilla without messing up?

Knowing the names of the cuts and the doneness levels in Spanish avoids surprises and ensures you eat exactly what you expect. The waiter will ask how you want it cooked as soon as you choose your cut — if you don’t know how to answer, it comes however he thinks is best.

Essential cuts: bife de chorizo (thick sirloin, the most popular), ojo de bife (ribeye, more marbled), entraña (thin skirt steak, juicy), vacío (flank, firmer), and tira de asado (short ribs cut into strips). To try several, order a parrillada para dos — a platter with a mix of cuts for two people.

Doneness levels: jugoso (rare to medium-rare — what Argentines recommend), a punto (medium), and bien cocido (well done). Order “a punto” if you don’t want to risk it: it’s the medium doneness that works for most people. Ordering “bien cocido” at a premium parrilla might earn you a disappointed look from the parrillero.

The most common sides are ensalada mixta (lettuce, tomato, and onion), papas fritas, and provoleta (grilled provolone cheese with oregano — a must-order appetizer). Ask for chimichurri on the side: most parrillas serve it automatically, but some charge for it.

Which neighborhoods have the most parrilla and empanada options?

Palermo has the highest density of top-tier parrillas — Don Julio, La Cabrera, and dozens of smaller spots are within a few blocks of each other between Palermo Soho and Palermo Hollywood. It’s the easiest neighborhood for a great dinner without much planning: walk along Thames or Jorge Luis Borges street and pick by aroma.

San Telmo is the stronghold of parrillas with history — La Brigada and El Desnivel have been running for decades in old mansions with walls covered in memorabilia. Ideal to pair with the Sunday antique fair.

Recoleta has the best traditional empanaderías (El Sanjuanino, Cumana) and more sophisticated restaurants. The neighborhood is pricier, but the quality is consistent.

Puerto Madero has parrillas overlooking the docks — Cabaña Las Lilas is the best known — but prices are inflated by the scenery. It’s more worth it for lunch than for dinner.

La Boca offers simple, cheap parrillas near Caminito, but quality varies widely. Eat there only if you’re already in the neighborhood — it’s not worth the trip for the food alone.

Where to stay in Buenos Aires

Do you need to book a table at famous parrillas?

Yes, at the most sought-after parrillas a reservation is practically mandatory for dinner. Don Julio requires booking 2–4 weeks in advance through its website; without a reservation, the sidewalk line lasts 1–2 hours even on weekdays. La Cabrera accepts reservations via app and phone — try at least 3 days ahead for Friday or Saturday.

At neighborhood parrillas and empanaderías, no reservation is needed. The strategy that works: book one night at a premium parrilla and dine at no-line spots the other nights, exploring the neighborhoods.

Another option: go for lunch at the famous parrillas. The same menu is available, there’s practically no line, and some restaurants offer executive lunch prices.

Gotchas: what nobody tells you

Cubierto isn’t optional. The couvert fee (bread, cutlery, sometimes a small appetizer) appears on the bill automatically. It ranges from ARS 1,500 to 3,000 per person (Aug/2026). It’s not a tip — it’s a separate charge.

International credit cards can be a problem. Some smaller parrillas only accept cash pesos or Argentine cards. Always carry pesos as a backup. At tourist-friendly spots (Don Julio, La Cabrera), international cards work without a hitch.

Portions are huge. An Argentine bife de chorizo weighs 400–500 g — double a typical portion elsewhere. Unless you’re very hungry, one cut per person is enough. Sharing a parrillada para dos is the smartest way to try several cuts.

Don’t ask for ketchup. At an Argentine parrilla, ketchup on meat is almost an insult. Chimichurri and salsa criolla are the accepted condiments. Provoleta as an appetizer, not as a side for the main course.

Lunch hours end early. Many parrillas close the kitchen at 3 pm and only reopen at 8 pm. Plan lunch before 2 pm or have dinner from 9 pm onward.

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Frequently asked questions

What time is dinner in Buenos Aires?

Buenos Aires restaurants start serving dinner between 8 pm and 8:30 pm, but Argentines usually arrive from 9 pm onward. The peak at parrillas is between 9:30 pm and 11 pm — before that, you’ll find free tables more easily, especially Sunday through Wednesday.

Is tipping mandatory at Argentine restaurants?

Tipping isn’t legally mandatory in Buenos Aires, but leaving 10% of the bill is the local custom and is expected by waiters. At touristy parrillas, the service charge may already be included — check the bill before leaving an extra tip. Always pay the tip in cash (pesos), even if the rest goes on a card.

What is cubierto on a restaurant bill?

Cubierto is a per-person fee charged automatically at practically every restaurant with table service in Buenos Aires. It covers bread, cutlery, and sometimes a small appetizer (olives, butter). The amount ranges from ARS 1,500 to 3,000 per person (Aug/2026) and can’t be refused — it’s part of the local dining culture.

Fried or baked empanada: which to choose?

Baked empanadas are the standard in Buenos Aires and in the Buenos Aires style — lighter dough, moist filling. Fried ones follow the tradition of northwestern Argentina (Tucumán, Salta): crispy dough, greasier, and with a more intense flavor. For your first experience, order one of each and compare. At empanaderías like La Cocina, the fried ones are the star; at El Sanjuanino, the baked ones shine.

Conclusion

Eating in Buenos Aires is one of the best experiences the city offers — and it doesn’t have to be expensive to be memorable. Book one night at a famous parrilla for the full experience, but don’t overlook the neighborhood spots and corner empanaderías: that’s where the most authentic flavor of the Argentine capital lives. To plan the rest of your trip, check out our complete Buenos Aires guide on Voyage Voyage.