Andrew Zimmern

"What makes it a stand out? The utter perfection of seasoning and sear, the slight crunch, the amazingly moist meat."

Lonely Planet

"Hugely popular for grilling up some of BA’s most sublime meats, so soft they can be cut with a spoon. Steaks weigh in at 400g or 800g and arrive with many little complimentary side dishes."

Fernando Trocca

"In the Choribondi of the famous Grill of Gastón Riveira, you can not not taste its simple but very tasty chorisán. Bread, sausage, lettuce, tomato and homemade condiments. Do not fail."

AFAR Magazine

"Beef is everywhere in Buenos Aires, but there are a few parrillas in town that stand above the rest for quality. Within that category, La Cabrera offers a unique experience. Yes, the focus is on the meat, but the sides almost steal the show—surprising vegetable dishes accompany each entrée, and in sharable portions."

Sorrel Moseley-Williams

"Let it be known that La Cabrera is no ordinary steak house, in fact encompassing three restaurants located within 100 metres of each other. Believe the hype (or not) and share the extremely photogenic ojo de bife (rib-eye), accompanied by mash, caprese salad, creamed spinach and other tiny pots of deliciousness (no need to order other sides)."

James Shackell

"The saying goes “There’s steakhouses, and then there’s La Cabrera.” You’ll find it in the upmarket Palermo district, among a gaggle of wine bars and fancy restaurants, and this really is the crème de la crème when it comes to Argentine steak. The bola de lomos and bife de costillas are sizzled to perfection, and you get free sides (‘yapa’) with every meal. Bonus."

USA Today

"Palermo's most popular upmarket parrilla, La Cabrera's crisp white table cloths and black and white floors give it the feel of a classy French bistro, but the menu is certainly 100% Argentinian. Portions of juicy steak are giant-sized (big enough to share), and all are served with an array of delicious and unusual sides."

Restorando

"La Cabrera is one of the best grills offered by Buenos Aires, a gastronomic experience. Chosen one of the 50 best restaurants in Latin America (according to the guide "50 Best Restaurants"), it stands out for the choice of top quality meats and for the special attention that invites us to return again and again. Its menu harmonizes the classic grills with original and delicious options, where the ribeye stands out (a party on the palate) and the chorizo ​​steak (takes all the applause)."

Victoria Haschka

"To completely gild the lily, also order the grilled whole provolone cheese, which will arrive slumpen, melted and misshapen to your table."

Daniel Neto

"The consistency of provolone is perfect. The cheese is crunchy on the outside and melted inside, and the scent of basil pesto exhales through the interior of the raw ham."