The Sushi Counter at La Cabrera
La Cabrera, under Gaston Riveira's direction, is one of the fifty best steakhouses outside Japan. The beef program: Free-range Argentine grass-fed Hereford and Aberdeen Angus.
The aging method: Dry-aged 30 days in-house.
The counter format: The 'Tabla La Cabrera' tasting flight; bife de chorizo with the famous fifteen sides format. The sides format: Centre dining room four top.
The signature cut: Fifteen accompaniments per main: chimichurri, salsa criolla, smashed potato, eggplant, beans, caramelised onions.
How to Book La Cabrera
The booking lead time: 4 to 8 weeks for Saturday slots.
The best seat: Centre dining room four top. Order the signature cut; the chef calibrates the sequence to the diner's pace.
The kitchen at La Cabrera is rated 9/10 for food and 9/10 for ambience in our editorial scoring.
Why La Cabrera Is Worth the Pilgrimage
"The most architecturally famous Buenos Aires asado-with-the-fifteen-sides format. Each steak arrives with fifteen small dishes of sides at no extra charge. The most photographed Argentine asado plate in the world."
Our editorial scoring places the food at 9/10, ambience at 9/10, and value at 10/10. The Edomae register or Nobu-style fusion register is structural; the chef lineage and the kitchen's calibration produce the dinner that rewards the booking effort.
View La Cabrera on Restaurants for Kings →
Related Reading
- Top 50 Steakhouses in the World. The full editorial ranking, of which La Cabrera is #6.
- Top 50 Hardest Reservations · Top 50 Hidden Restaurants · Top 50 Most Romantic
- Buenos Aires restaurant guide. The full city directory with all occasions.
- Don Julio. Our deep dive on the closest steakhouse peer in the city.
- Fogon Asado. Our deep dive on the closest steakhouse peer in the city.