RFK Rankings · Buenos Aires
Best Restaurants for Wine-List in Buenos Aires (2026)
Restaurant cellars & sommelier programs · Buenos Aires · 6 lists ranked · Updated June 2026
Compiled by the Restaurants for Kings editorial team · Published June 18, 2026 · Updated June 18, 2026 · Reviewed by Fredrik Filipsson, Editor-in-Chief · How we rank · Corrections
Don Julio keeps roughly fifty thousand bottles in its cellar and a former national sommelier champion, Martin Bruno, on the floor, which tells you most of what you need to know about wine in Buenos Aires: this is a city where the parrilla and the bottle are taken with equal seriousness. Behind the great steakhouse sits a tight scene of rooms with real depth, from a two-star tasting kitchen with a Michelin-prize sommelier team to a seafood room and a neo-bodegon built around its list. Here is who each table suits, what to expect walking in, and how to book it. Six, ranked on depth, the pairing program and value rather than trophy labels alone.
1.Don Julio
The world-famous parrilla with a fifty-thousand-bottle cellar and a champion sommelier. Save it for a great Malbec and the grill.
Don Julio is the most celebrated steakhouse in Buenos Aires, a corner parrilla in Palermo that has topped Latin America's 50 Best and holds a Michelin star, and its wine list is no afterthought. The cellar runs to roughly fifty thousand bottles across more than fifteen hundred labels, weighted toward Argentina's great Malbec, Cabernet Franc and high-altitude reds, and wine director Martin Bruno, a former national sommelier champion, won the Michelin Sommelier prize. This is the booking for a long, generous lunch or dinner where the grill and a serious Mendoza red are the whole point. Reserve well ahead, walk the cellar with Bruno's team, and let them match the bottle to the cut.
Book ahead on the Don Julio site; ask the floor for a high-altitude Malbec for the asado.
2.Trescha
A one-star tasting kitchen whose sommelier team won the Michelin prize, with two cellars and six hundred labels. Take the pairing.
Trescha is one of the city's one-star rooms, an intimate Villa Crespo kitchen built around an experimental tasting menu, and its wine program is the reason to linger. The sommelier team of Elena Cabrera and Leonel Castro Ortiz won the Michelin Sommelier prize in the Argentina guide, and two cellars behind them hold more than six hundred labels from Argentina and the wider world. This is the booking for a couple or a small group who want the menu and the pairing to move together, course by course. Reserve two to three weeks ahead, take the wine pairing, and tell the team if you want to lean Argentine or range further afield.
Book on the Trescha site; take the pairing and ask Cabrera's team for an off-list pour.
3.Aramburu
The city's two-star tasting room with a precise pairing built for the menu. Reserve weeks ahead and let the floor lead.
Aramburu is the most decorated kitchen in Buenos Aires, a two-star tasting room now in Recoleta where Gonzalo Aramburu runs a long, technical menu, and the wine pairing is built to track it. The list reaches across Argentina's best growers and into Europe, with a by-the-glass program designed for the format rather than a single main course. This is the destination booking, the room for marking an occasion with a tasting menu and a wine team happy to range from a grower Chardonnay to an aged red. Reserve two to three weeks ahead, take the pairing if the menu is the point, and ask the sommelier what is drinking best.
Book on the Aramburu site; take the pairing and ask for the standout glass.
4.Crizia
A one-star seafood room with a wine list that has grown serious. Book it for oysters and a cold-climate white.
Crizia is a fish-and-seafood-led room in Palermo Hollywood, a one-star kitchen where chef-patron Gabriel Oggero and partner Geraldine Gastaldo have pushed the wine program hard since the move to larger premises. The list leans into cold-climate whites, Patagonian and coastal bottles and Champagne that suit oysters and crudo, with the depth to put a serious white next to the raw bar. This is the booking for a couple who want seafood and a thoughtful, food-first list rather than a wall of big reds. Reserve a week or two ahead, start at the oyster counter, and let the floor pour a white to compare.
Book on the Crizia site; ask the floor for a Patagonian white to open the meal.
5.Burdo
A neo-bodegon built around a tightly chosen list of imports and growers. Pencil it in for interesting bottles and comfort food.
Burdo is a neo-bodegon where the wine drives the room, opened by chef Lucila Rodriguez and her wine-loving partner Martin Eddi, who stock only the bottles they both stand behind. With Argentina's recent loosening of import rules, the cellar now ranges past the home Malbec into Adelaide Hills, Alpha Estate and Colchagua alongside small Argentine growers, paired with hearty, comforting cooking. This is the booking for a relaxed night of genuinely interesting bottles and a floor that treats wine as part of the meal rather than a status object. Reserve a few days ahead, tell the team what you like, and let them open something off the beaten path.
Book direct; ask Martin Eddi for the most interesting import on the list.
6.Cava
A serious Chacarita wine bar with seventy-three pours and a sharp team. Settle in to taste your way through a flight.
Cava in Chacarita is the value-minded pick here, a wine bar with one of the best by-the-glass programs in the city: seventy-three options open at a time and a cellar of around a hundred and forty Argentine and world labels, recognised as a Star Wine List of the Year International Open finalist in 2026. The knowledgeable team treats the bar as a tasting room, happy to walk you across regions and styles a glass at a time. This is the booking for a casual, exploratory wine night without the formality of a dining room. Walk in early or reserve for a group, and let the floor build a flight around what you want to learn.
Reserve for a group or walk in early; ask the team to pour a comparative flight.
Avoid for a wine night
Great steak, short list
The tourist-strip parrillas. The grills along the busy downtown and Puerto Madero strips do a brisk trade in beef, but the wine is a house Malbec and little more. Eat the steak if you must, then drink seriously at Don Julio or Burdo.
All bottle, no room
A bare wine shop with a corkscrew. A few retail-led spots will sell you a fine bottle to drink on a stool, but they are not built for a meal or a sommelier's guidance. For an actual wine dinner, book one of the rooms above.
How to drink well in Buenos Aires
Name a region and a number and let the floor work inside it; at Don Julio, Trescha and Aramburu that conversation reliably turns up a better, often older bottle than the label you would have reached for, and all three are deep enough to pull aged Argentine reds on request. Book the destination rooms two to three weeks ahead through their own sites, where the best weekend tables go first. For anything rare, say so when you book so the bottle is confirmed and standing up before you sit down.
The more exploratory end, Burdo and Cava, rewards telling the floor what you want to learn and letting them pour a few to compare; both now reach well past the home Malbec into imports and small growers. If seafood is driving the night, Crizia has the cold-climate whites for it. And wherever you go, if you are celebrating, say so when you book so the room can make a night of it.
Frequently asked
Which Buenos Aires restaurant has the best wine list?
Don Julio holds our top spot, in large part because of the cellar and who runs it. The Palermo parrilla keeps roughly fifty thousand bottles across more than fifteen hundred labels, heavy on Argentina's great Malbec and high-altitude reds, and wine director Martin Bruno, a former national sommelier champion, won the Michelin Sommelier prize. It is the city's grand wine-and-grill occasion. Reserve well ahead, walk the cellar with the team, and let them match the bottle to the cut.
Which Buenos Aires restaurant has the best sommelier?
Trescha is the standout for the floor: the sommelier team of Elena Cabrera and Leonel Castro Ortiz won the Michelin Sommelier prize in the Argentina guide, and they run a pairing built tightly around the tasting menu. Don Julio's Martin Bruno, a former national champion, is the other obvious answer. At either, tell the floor what you want to spend and let them lead; both rooms are deep enough to surprise you.
Where can I find a rare or aged bottle in Buenos Aires?
Don Julio, Aramburu and Trescha are the three deepest cellars for rare and aged bottles. Don Julio's runs to fifty thousand bottles with genuine age in Argentine reds, Aramburu reaches across the best growers and into Europe, and Trescha's two cellars hold more than six hundred labels. For any of them, call a day ahead with the bottle you are chasing so the sommelier can confirm it and have it pulled before you arrive.
How much does a good bottle cost at Buenos Aires restaurants?
Buenos Aires is friendlier on wine than most world capitals, so a genuinely good Argentine bottle is well within reach at most of these rooms, with the ceiling far higher for imports and aged reds at Don Julio and Aramburu. Burdo and Cava are the value-minded picks. The smart move everywhere is to set a number with the floor and let them find the interesting bottle inside it rather than reaching for a name you already know.
Do you need a reservation for these Buenos Aires wine restaurants?
Yes for all of them, and well ahead for the destination rooms. Don Julio, Aramburu and Trescha release tables ahead and the best ones go first, so book two to three weeks out. Crizia and Burdo are a little easier but still worth reserving. Cava is the most walk-in friendly, especially early. For a rare or aged bottle at the top rooms, call a day ahead so it is confirmed, pulled and ready before you sit down.
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