"Martín Rebaudino's polished Recoleta kitchen turns French, Spanish and Argentine influences into precise seafood and risotto — a Michelin Guide regular."
About Roux
Roux is the restaurant of chef Martín Rebaudino, who sharpened his craft in Europe sharing kitchens with Spanish masters including Martín Berasategui, Juan Mari Arzak and Pedro Subijana before settling into this quietly classical corner of Recoleta. The room is intimate and traditional — whitewashed woodwork, large windows, tables set close — with small pavement terraces on each side for alfresco dining.
Listed in the MICHELIN Guide Argentina and recognised by the World's 50 Best Discovery programme, it has become one of the steadier fine-dining addresses in the neighbourhood, popular with a clientele that comes for cooking rather than spectacle.
The Kitchen
The cooking is contemporary and author-led, drawing on French, Spanish and Argentine influences with a particular emphasis on fish and shellfish. The yellowfin tuna tartare — Ecuadorian tuna with paprika from Cachi, capers and Patagonian salmon-trout caviar — is a signature, and the kitchen turns out accomplished risottos alongside top-quality Argentine red meats.
The à la carte is deliberately extensive rather than a fixed tasting menu, with an array of hot and cold starters. Expect to spend upward of ARS 100,000 per person before wine, which buys precise, technically assured plates rather than theatrics.
The Room
The partially open kitchen is visible from the bar, and the close-set tables and whitewashed woodwork give the corner room a discreet, grown-up feel that suits a serious conversation. The twin pavement terraces are the warm-weather choice; inside, the classical fit-out keeps the focus on the plate and the list.
Best for Impressing Clients
Roux is built for impressing a client or marking an anniversary: assured cooking, a calm classical room and a kitchen with real European pedigree, all without the noise of a scene restaurant. Ask for a terrace table on a mild Recoleta evening.
Not for
Not for a quick, budget-friendly bite — this is an à la carte fine-dining address where the bill climbs past ARS 100,000 a head, and the mood is composed rather than casual.
Frequently Asked
Who is the chef at Roux in Buenos Aires?
Roux is led by chef Martín Rebaudino, who trained in Europe alongside Spanish masters Martín Berasategui, Juan Mari Arzak and Pedro Subijana before opening his author-cuisine restaurant in Recoleta.
Does Roux have a Michelin star?
Roux is listed in the MICHELIN Guide Argentina and is featured in the World's 50 Best Discovery programme. It is a recognised Guide restaurant rather than a starred one.
What should I order at Roux?
The yellowfin tuna tartare — Ecuadorian tuna with Cachi paprika, capers and Patagonian salmon-trout caviar — is a signature, alongside the kitchen's risottos and prime Argentine red meats.
Where is Roux located?
Roux is on a corner in Recoleta at Peña 2300, Buenos Aires, with small pavement terraces on each side for outdoor dining.
How expensive is Roux?
It is an à la carte fine-dining restaurant; expect to spend upward of ARS 100,000 per person before wine, depending on your choice of starters, mains and red meat.
Reserve a Table
Reserve at Roux
Book direct at rouxresto.com; corner site in Recoleta with terraces.
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Practical Information
AddressPeña 2300, Recoleta, Buenos Aires
NeighbourhoodRecoleta
CuisineContemporary author cuisine
PriceÀ la carte; expect ARS 100,000+ per person, excluding wine
Dress CodeSmart casual
SeatingIntimate corner dining room with twin pavement terraces
ReservationRecommended
