When chef Pedro Peña and his business partner Germán Sitz conceived La Carnicería, the central idea was to open an unapologetically meat-driven parrilla. Not surprising, seeing that Sitz — who comes from a family of Jewish immigrant cattle farmers — was born and raised in La Pampa province (fondly known as La Carni) and sources grass-raised beef exclusively from his family estate Los Abuelos. Step into the establishment, located in the vibrant Palermo Soho neighbourhood, and you’re met with live fire cooking fuelled by red quebracho logs, and a rather graphic blown-up photo of beef caracasses hanging up in an abattoir.

Meat, and ‘asado’ (grilled meat) in particular, is synonymous with meeting friends and provides the strong basis for social interactions”, explains Germán Sitz, chef and co-owner with Pedro Peña at La Carniceria, one of the recommended restaurants in the MICHELIN Guide for the city of Buenos Aires. Germán knows what he is talking about: he hails from a family of cattle producers and it is from their pastures that he sources the meat that he uses and cooks in his restaurant every day.

Es muy pequeña, por lo que suele tener una larga fila de comensales esperando en la vereda. En general son turistas, que llegan buscando algunos de sus cortes icónicos, como el bife con hueso a la parrilla, una pieza que proviene de los propios animales que el cocinero Germán Sitz cría a campo abierto en las tierras de su familia, en el sur de la provincia de Buenos Aires y en La Pampa. El dato: recomendamos sentarse en la barra, para observar la experiencia por completo.

Turning the traditional concept of grilled meat on its head, La Carnicería (“the butcher”) specializes in applewood smoked cuts that change daily. Grass-fed beef is sourced directly from co-owner Germán Sitz’s farm in La Pampa province. Star turns include caramelized sweetbreads and chorizo casero (sausage made in-house) with fried egg and peas (an ideal brunch or hangover option).

If you just show up at this tiny steakhouse, you'll likely be turned away. Hipsters serious about steak, tables of Argentine males bonding over protein, and foodies keen for a different meat experience know to book ahead. Here, the cut of the day is either grilled or smoked; whichever you choose, it's a vast hunk of meat that's fit for sharing.

Es un lugar chiquito y trendy de la Ciudad de Buenos Aires, más precisamente ubicado en el barrio de Palermo. Con pocas mesas es necesario ir bien temprano porque se llena casi todos los días con comensales locales y también con turistas. "A diferencia de las clásicas parrillas multitudinarias, La Carnicería es un restaurante pequeño e informal. Ofrece aproximadamente treinta cubiertos. Los clientes buscan sus carnes de pastura, procedentes de los campos de uno de los dueños, y su menú que se divide en 5 capítulos: corte cerdo (panceta braseada o carré con hueso), corte cordero (gigot), corte parrilla (bife de chorizo u ojo de bife), corte ahumado (costillar de asado) y pesca del día", explican desde la página del gobierno porteño.

En enero de 2022, la revista norteamericana Eater, especializada en viajes y gastronomía, publicó una lista con los 38 restaurantes de Buenos Aires que considera « esenciales» para cualquier viajero que visite la ciudad. Entre las parillas, una de las elegidas fue La Carnicería, fundada por la dupla de Germán Sitz y Pedro Peña, dueño de varios restaurantes sobre la calle Thames, en Palermo. «Nuestros platos más pedidos son el ojo de bife de 900 gr de novillo Angus de 500 Kg en pie, criado a pastura, con un puré de zapallo cabutia y naranja o el corte de costillas ahumadas durante 20 horas con un puré de coliflores quemados y hongos», cuenta Sitz en diálogo con iProfesional.

Mientras los platos locales, tradicionales, de carne y a la parrilla están bien representados en esta selección (incluidos Abrasado, Fogón Cocina de Viñedo, Quimera Bistró y Renacer en Mendoza; Benedetta, Duhau Restaurant & Vinoteca, El Preferido de Palermo y La Carnicería en Buenos Aires), los amantes de la gastronomía que busquen cocinas más internacionales podrán disfrutar en Buenos Aires de sabores asiáticos (Niño Gordo), mediterráneos (Basa), japoneses (Buri Omakase, Kn Corner, Uni Omakase), israelíes (Mishiguene), coreanos (Na Num), italianos (La Alacena Trattoria, Raggio Osteria, Sottovoce) y escandinavo (Sál).

En primer lugar, la nota de National Geographic menciona a esta parrilla palermitana que fue el primer proyecto gastronómico de la exitosa dupla de cocineros y emprendedores integrado por Germán Sitz y Pedro Peña(también dueños de Niño Gordo, entre otros restaurantes). El artículo destaca el carácter innovador de La Carnicería cuyo plato emblema es su imponente bife de chorizo con hueso ahumado con madera de quebracho. También subraya un valor agregado: los productos “estrella” elaborados de forma casera como los chorizos y que además hay otro tipo de carnes como cerdo, jabalí o cordero, según la temporada.

Este favorito de San Telmo desde hace mucho tiempo, dirigido por el famoso chef y propietario Leandro “Lele” Cristóbal y su mano derecha Mercedes Solís, es conocido por sus platos porteños con influencia española e italiana, como pastas y milanesas. Si buscas un bocado rápido, haz una parada en La Vermutería en la parte delantera del restaurante, el pequeño bar de vermut y tapas de Café San Juan. Arriba de la cocina, también encontrarás un taller y un espacio de producción, donde el restaurante realiza regularmente clases de cocina y eventos especiales.

Ofrece pocos platos que se dividen entre el típico corte de carne argentino y detalles gourmet con sentidos ahumados, ideal para los experimentados que desean experimentar un poco más. La carne de esta parrilla viene exclusivamente de un campo que tienen los mismo dueños en la provincia de La Pampa, lo que asegura su calidad y excelente sabor. Una característica de este lugar es que la parrilla siempre parece vacía: es que solo se tira carne al fuego ante el pedido del cliente.

In their quest to be disruptive, the owners of this restaurant in Palermo have found the key to success. Because at La Carnicería you can taste premium meat, but with a few new twists on the most Argentinean classics. Starters of provoleta with pears and Creole salsa; homemade chorizo with potatoes, peas, and egg; homemade black pudding with green apple, potato, beans, and bacon; and cuts such as rib eye with pumpkin and even lamb loin.

Un sitio pequeño, informal y trendy en el barrio de Palermo. Ofrece aproximadamente treinta cubiertos por lo cual es necesario ir temprano para conseguir una mesa. Los comensales buscan sus carnes de pastura, procedentes de los campos de uno de los dueños, y su menú con variados cortes: de cerdo (panceta braseada o carré con hueso), cordero (gigot), parrilla (bife de chorizo u ojo de bife), ahumado (costillar de asado) y pesca del día.

Palermo is a great neighbourhood for eating out, as well as being the city’s most popular nightlife spot, teeming with bars spilling revellers into the streets in the evenings. This is the setting for La Carnicería, a wonderful little parrilla where we enjoyed the best steak in Buenos Aires in terms of sheer quality. With only eight tables and exclusively open for dining slots at 7pm, 8:45pm or 10:45pm, booking ahead is essential.

Welcome to La Carnicería, the carnivore's paradise in the heart of Buenos Aires!. This quirky eatery will have you sinking your teeth into succulent cuts of meat while giggling at their eccentric décor - taxidermy animals hanging from the walls like they just finished a wild night out. The chefs here are culinary superheroes, grilling up steak so juicy it could make a vegetarian crave a midnight snack at 2 am.

📍Palermo – A modern steakhouse with deep respect for tradition. Located in the vibrant neighborhood of Palermo, La Carnicería redefines the Buenos Aires steakhouse by combining traditional wood-fired grilling with a contemporary, ingredient-driven approach. Recommended in the 2024 Michelin Guide, this intimate space focuses on showcasing high-quality meat through both classic and more daring preparations.

Para los que buscan algo diferente, La Carnicería ofrece una propuesta de parrilla y ahumado con técnicas modernas que desafían los límites del asado tradicional. Este pequeño local en Palermo es conocido por sus cortes ahumados y su carta de vinos de bodegas boutique. La atmósfera íntima y la creatividad de sus platos convierten a La Carnicería en un lugar de culto entre los amantes del buen asado.

in Palermo (which we first visited in 2019) was at the pointy end of the next-wave trend of upstart propositions with its mission to shake up some of the stuffy stereotypes of what a parrilla restaurant should be. La Carniceria continues to redefine the genre with a young, hip vibe, quality meat produced on family ranches, and a creative kitchen. Reservations required.

La Carnicería rearranged the asado game with updated takes on parilla classics. High quality cuts of bone-in beef are grilled over a flaming fire. You can choose between the ribeye or the bife de chorizo which is the most popular cut in Argentina thus I felt the obligation to try that over the ribeye which is typically my favorite cut of beef (along with skirt steak).

For those seeking a unique twist on the classic Argentine asado experience, La Carnicería offers something truly special. Right in the heart of Palermo, this restaurant embraces its name—literally. The interior is designed to resemble a butcher’s shop, complete with large photos of meat cuts hanging from the ceiling, giving the space an authentic yet modern vibe.

Parrillas (grill restaurants) serve the quintessential meal in Buenos Aires, grilled meat. Most parrillas throughout the city have the same feel: old buildings, open kitchens, serving the same cuts of steak and sausages the same way. La Carniceria is a breath of fresh air with young chefs and waitstaff leading the charge for the next generation of grill masters.

La Carnicería is a superb grill founded by Germán Sitz and Pedro Peña. Dishes made from grass-fed beef, in addition to several delicacies that are the ideal accompaniment for La Carniceria selected meat, are the distinctive features of the restaurant. How about a 900 gr Angus steer ribeye side with squash puree and oranges?

La Carnicería puts a twist on classic steakhouse food with dishes that excite all the senses. When sitting at the bar, a good option is to drink a lemon verbena gin and tonic and try the smoked chorizos, caramelized sweetbreads, beef tiraditos and steaks. The cabbage steak is one of the stars for those who are vegetarian.

To claim the best steak on the continent and to come from a country like Argentina is a serious achievement, but this is a very special restaurant. The portions are big, the sourcing superb and the service and chefs make this restaurant the huge success that it is. You haven’t really tasted great steak until you eat here.

The Argentines are known for their parrilla — essentially a big outdoor all-you-can-eat BBQ. Think huge cuts of meat, sweetbreads, blood sausage, and chorizo grilled over wood coals. In 2019, a young chef whose family raises top Argentinean beef thought he could shake up the traditional grilled meat restaurant concept.

This trendy steakhouse in Palermo isn’t your typical parilla. Their beautifully plated meat and vegetable dishes with unusual additions (think pears on provoleta cheese or honey on sweetbreads) are redefining what it means to eat meat in Argentina. The spot was recently mentioned in the Michelin guide.

This hip, modern parrilla sources grass-fed meat from a family farm in the Pampas. It’s small, smoky, and ready to revamp classic recipes for the millennial crowd. Start with their provelta, a big ol’ slab of grilled cheese with pears, salsacriolla, and some fresh greens.

La Carnicería is a modern parrilla that takes grilling to new heights. Located in Palermo, this restaurant is known for its innovative approach to traditional Argentine barbecue. The smoked beef rib is a must-try, offering a smoky depth of flavor that’s hard to beat.

Das parrillas cult de Buenos Aires, La Carnicería é a mais modernete, com foco em carnes menos convencionais e cortes defumados. As entradas de parrilla são exquisitas, combinando os miúdos com sabores adocicados. A provoleta é defumada e servida com pêra.

La Carncería reinvents the dishes on the grill in a new and exciting way. Sure, nowadays English overruns the restaurant. Yes, the noise can reach unbearable levels, and it’s true you might leave with eau de carne perfume on your clothing.

The launch of the Michelin guide to Buenos Aires put a slew of the barrio’s restaurants on the global map, such as contemporary bodegón Mengano, seasonal food-driven bistro Reliquia and modern meat temple La Carnicería.

Small, meat-centric restaurant that packs a punch when it comes to reviews. Vamped up editions of Argentine steakhouse dishes. Opt for the cut of the day - it'll be large enough to share - and absolutely book ahead.

The restaurant is not scared to experiment with the meat on the grill. Spices are well used here. La Carinicería is our final parrilla in Buenos Aires on the list.