Cabaña Las Lilas

About Cabaña Las Lilas

The bife de chorizo arrives charred outside and rose within, cut from cattle the restaurant raises on its own estancia. Cabana Las Lilas opened on the Puerto Madero waterfront in 1996 and became the parrilla every visitor is told to book, with a terrace facing the old docks and the river. It is touristy, it is not cheap by Buenos Aires standards, and it is also genuinely good: the beef is its own, the grill is consistent, and the room is in the MICHELIN Guide. Come for a confident steak with a view.

The Kitchen

The kitchen is a parrilla, so the work is at the grill and in the sourcing. Las Lilas raises its own cattle on a dedicated estancia, which is the whole pitch: control the beef from pasture to plate. The signature is the bife de chorizo, the thick sirloin Argentines argue over, and the kitchen also turns out ojo de bife (rib eye) and a Queen Beef presentation, a 650-gram cut carved for two with papas souffle. The cut alone runs around 42,000 pesos, and a full dinner with wine puts you near the top of the Buenos Aires range, roughly 50 to 90 dollars a head depending on the day's rate.

The wine list is deep in Mendoza Malbec to match. See where it sits among the city's grills on our best steakhouses worldwide page, browse the Buenos Aires dining guide, or compare the parrillas in our ten best restaurants in Buenos Aires.

The Room

The room is large and polished, white linen and dark wood, with a terrace along the Puerto Madero dock that is the seat to request. Sound is a busy hum, lifted by a steady international crowd, so it reads lively rather than hushed. Lighting is warm, tables are comfortably spaced, and service is formal and well-drilled, with carving done at the table for the larger cuts. Dress is smart-casual. Seating runs large across the main room and the terrace, which is why it absorbs tour groups and business tables alike without feeling cramped.

Frequently Asked Questions

Is Cabana Las Lilas worth it?

Yes, with one caveat. It is the most famous and one of the priciest parrillas in Buenos Aires, and you pay for the Puerto Madero address and the view. But the beef is its own, raised on the restaurant's estancia, the grill is consistent, and the room is in the MICHELIN Guide. For a special steak dinner with a terrace, or a client you want to impress, it earns the spend; for an everyday parrilla, a neighbourhood grill costs far less.

How hard is it to book Cabana Las Lilas?

Easier than the city's hardest tables, but the terrace and prime evening slots book up, especially in high season. Reserve a few days ahead through the restaurant or OpenTable, and specifically ask for a terrace table facing the dock. Lunch is quieter and a good way to get the view without the evening wait. Large groups should book well in advance.

What is the dress code at Cabana Las Lilas?

Smart-casual. There is no jacket requirement, but it is a polished room with an international crowd, so most diners dress up a little, especially on the terrace at dinner. A collared shirt or a dress is right; you do not need a tie. Daytime is more relaxed than evening.

What should I order at Cabana Las Lilas?

Order the bife de chorizo, the thick sirloin that is the house signature, or the Queen Beef if you are two and want the table-side carve with papas souffle. Add provoleta and a chimichurri to start, and a Mendoza Malbec from the long list. The portions are large, so share a starter rather than each ordering one.