In Buenos Aires, a good restaurant to try (apart from a second visit to Fogón Asado - see below) is the Michelin rated restaurant Roux, Pena 2300. Recommended by AH in his Live Like a King in BA video.
From my 2025 visit:
Mendoza
Had an excellent meal at Auténtico (Av. Sarmiento 777) which has 5 stars on TripAdvisor. I went with the four-course chef’s selection. An excellent meal. It started with a very tasty cocktail like a Negroni but with a hint of orange. The two appetizers - humus, and sort of a spring roll of rabbit with a sauce to dip it in. The rabbit was particularly good; humus was much like mine. The main was a beef "pastrami" steak with corn purée and grilled red onion. Also excellent. The apricot panna cotta had a delicious sauce that contained tiny crispy balls about the size of pearl tapioca - excellent. I can't remember the 3rd course. When I was finished the chef came out and asked my opinion on the meal. (Note that the menu changes regularly, for the current menu see their website.)
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Comfit of Rabbit Roll | Almond Hummus Sirloin Tip Pastrami | Corn Sauce | Pickled Onion Apricot Panna Cotta |
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| Confit of Rabbit Roll & Almond Hummus |
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| Sirloin Tip Pastrami w. Corn Sauce & Pickled Onion |
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| Apricot Panna Cotta |
Buenos Aires
The highlight was the visit to Fogón Asado restaurant, Gorriti St 3780 (Medrano tube stop, line B). They provide an amazing 9 course dinner with two different wine option: I opted for the higher level 5 wine pairing set, all of which were very good. (They also offer the "Chef's Counter," a 14 course tasting menu especially for private groups.) Overall, it was an excellent experience, though I still do not like sweetbreads (course number 3), and not particulaly fond of blood suasage (course 4).
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The wood used is called quebracho, also called the “axe-breaker." |
Fogón Asado1 9 Course Menu
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Ember-Roasted Eggplant Ironed2 Provoleta Cheese Molleja4 | Roasted tomatoes Morcilla5 | Quince and Apple Chutney Slow braised asado al Papillote6 Pork Flank Steak (Matambre7) Pine Cone smoked Ribeye Cap Ribeye | Mashed Boniatos8 Pancake with Dulce de Leche Coffee |
Translation of menu items:
1 - asado = roast
2 - griddled, i.e., served in a hot fry pan
3 - Torrontés - white wine (from the Argentine grape of the same name)
4 - sweetbreads
5 - blood sausage
6 - asado al papillote = roasted wrapped in paper (usually parchment paper)
7 - thin slice of meat
8 - sweet potato
And these were the wines served, in order. (A preprandial cocktail was also served.)
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El Enemigo | Chardonnay |
My reviews:
El Enemigo Chardonnay - good, lightly oaked.
Angelica Zapata Merlot - quite good.
Catena Zapata Malbec - excellent!
José Zuccardi Malbec - good, but more tannic than #3 but goes good with beef.
Zuccardi Solaria - nice. Sweet yet with the hickory nut flavour of many sherries.
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| Ember-Roasted Eggplant Ricotta Cheese with Fresh Herbs |
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| Ironed Provoleta Cheese Grilled Fruit in Torrontés Reduction |
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| Molleja with roasted Tomato and Ginger sauce |
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| LEFT: Morcilla (blood sausage) | Quince and Apple Chutney Chorizo | Ember-roasted Bell Pepper Griddle baked Bread RIGHT: Molleja (sweetbread) | Roasted tomatoes and ginger sauce | Griddle baked Bread |
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| Slow braised [8 hours] asado al Papillote |
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| Pork Flank Steak (Matambre) Yellow Chilli Sauce Lime and cilantro salad |
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| Pine Cone smoked Ribeye Cap Creamy Cauliflower Puree Flame roasted Corn |
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| Ribeye | Mashed Boniatos Grilled Vegetables with the Chef's Vinagreta |
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| Pancake with Dulce de Leche Patagonian Berries & Whipped Cream |
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| Martina prepping ribeyes |
