La Cabrera: Tradition and Premium Cuts in Palermo

When it comes to asado, there are places that need no introduction, and La Cabrera Parrilla Palermo is one of them. Its story began in the year 2002, in the middle of one of the harshest economic crises in our country, so opening a restaurant at that time seemed like madness.  

However, a daring young man whose profession had nothing to do with gastronomy decided to take a chance on a well-located venue in Palermo Viejo, and twenty years later, that venture became one of the most iconic steak restaurants in Buenos Aires. 

So much so that La Cabrera doesn't look like any other neighborhood steakhouse; here the atmosphere feels very European; in fact, some describe it as a “baroque bistro” or “neighborhood tavern with a French soul”. 

But beyond the aesthetics, the menu and the service come together in such a sublime way to provide a steakhouse experience that transcends the traditional. And thanks to this exceptionally high level of refinement, it has been awarded four times on the list of Latin America's 50 Best Restaurants. So the prestige of this place speaks for itself.

From crisis to cult: how a legend was forged

The history of this steakhouse starts in the most unexpected way. In 2001, Gastón Riveira, with a law degree under his belt, decided to leave the law behind to move to Honduras and take part in a hotel project led by actor Christopher Lambert. However, this did not materialize.

But that didn't stop him, since with the money from their wedding gifts and their savings, Gastón and his wife Ximena decided to “take a dive into the gastronomic pool without knowing if there was water.” That desire to do something different led them to rent a venue located between the corners of Cabrera and Thames, in a much quieter Palermo than the one we know today.

And although it was a risky move given the country’s difficult situation at the time, Riviera had a very clear vision for a grill restaurant where Argentine 100% beef would be paired with side dishes presented in a more avant-garde style.

Next to the kitchen, Gastón shaped the space using familiar old objects, creating that very distinctive atmosphere, where service is represented by a philosophy that Riviera defines as MAS: “menu, atmosphere, and service”; making the meat not only the protagonist, but one of the pillars of its identity.

But the rise of this place did not happen overnight; word of mouth was what did the job. In a short time, the concierges of Buenos Aires' five-star hotels noticed that tourists, instead of asking for culinary recommendations, arrived at check-in with a reservation already confirmed for La Cabrera.

Many of them were coming for the first time, others as “friends of the house,” and thanks to this, this steakhouse became a place of worship, and also an ambassador of Argentine barbecue to the world; which is why today it has more than 20 franchises spread across America, Asia, and Europe, in addition to five locations in Argentina.

In addition to that, his track record includes being part of the “Latin America's 50 Best Restaurants” list (4 times), as well as receiving a TripAdvisor “Travellers’ Choice Award,” besides having been the mastermind behind the delicacies tasted during the 2018 G20 summit at the private dinner cooked by Gastón Riviera himself for Saudi Prince Mohammed bin Salman.

Without a doubt, these milestones demonstrate that the risk taken by a young man who only felt a great passion for the embers and flavors managed to conquer the most demanding palates in the world.

The experience: what to expect when crossing the door

Being able to get into La Cabrera requires a lot of patience, as the waiting lines are part of the scenery, especially on weekends. Those who know how the scene goes soften the wait with a glass of wine leaning against the bar or chatting on the sidewalk. 

But once inside, the living room welcomes you with its ornate and theatrical aesthetic, mixing gilded mirrors, paintings, family objects, and lighting that dampens the noise of the city.

As is to be expected, the menu revolves around meat, with selected cuts originating from breeds such as Hereford, Aberdeen Angus, Brangus, and Wagyu. To be honest, one of Riviera's great successes is not limiting itself to serving a good cut of meat.

The true hallmark lies in its famous side dishes, which arrive at your table endlessly in a succession of small, colorful little casseroles, both cold and hot, prepared with different techniques that make them more interesting without overshadowing the prominence of the meat.

Among the most requested cuts, the Angus ribeye stands out, combining a steak medallion with its characteristic cap, giving it a very tender texture and an exquisite, intense flavor thanks to the internal marbling of the fat that melts in your mouth. 

Similarly, among the favorite classics are the bife de chorizo and entraña, which never disappoint. But for those looking to think outside the box, the marucha (a cut from the front of the cow) and the colita de cuadril offer a distinct flavor profile and a tenderness that surprises in every bite.

But that is not all, as the greatest secret is hidden in the embers, since the cooking is done with hard and aromatic wood (such as espinillo and white quebracho) that subtly perfumes the meat. 

Furthermore, in terms of cooking, Riveira is a staunch advocate of the round-iron grill, rather than the V-shaped one, because this design allows the fat to drip directly onto the coals, generating that aromatic smoke that fills the restaurant and ultimately makes all the difference in the flavor.

And finally, although meat takes center stage, there must always be room for dessert. That is where this section of the menu comes into play, crowning the experience with options as classic as the pancake with dulce de leche to bolder ones, becoming the perfect finishing touch to close an unforgettable meal.

Practical information for planning your visit

La Cabrera Parrilla Palermo has two locations situated just a few steps away from each other. One is at Cabrera 5099 (the legendary original corner where this gastronomic dream began) and the other is at Cabrera 5127, almost reaching the corner of Thames.

To get a table, you must make a reservation, especially on weekends (at least a week in advance), and you can make it by calling +54 (11) 4832-5754 or via WhatsApp messaging at +54 9 116820 4013. But if you come during the week, you'll be able to find tables without as much hassle.

Regarding the schedule, the restaurant is open every day. The evenings tend to be busier than lunch, so during that time slot you can enjoy the dining room with more peace and quiet and the natural light coming through the windows. As for the dress code, the atmosphere is smart casual, so you don't need to wear a suit, but you do need to look presentable.

One key recommendation is that you don't go through alto's famous Happy Hour, especially during the 6:30 p.m. to 8:00 p.m. time slot, when they offer a 30% discount on the total bill. 

On the other hand, they feature a spectacular wine cellar full of the best labels, both Argentine and international, that perfectly complement the intense flavors of the meat. 

Whether you're dining alone, as a couple, or with friends, the service retains the warm, welcoming atmosphere of a neighborhood restaurant, but with the efficiency and attention to detail of a world-class establishment.

Tips to get the most out of it

• If it's your first time at the restaurant, order the Angus ribeye, as it's the cut that best summarizes the place's concept in terms of flavor and juiciness.
• Don't ignore the small side dishes, since they are the hallmark of the house and also provide the flavor contrasts to accompany the cut of your choice.
• You must book in advance, especially if your goal is to have dinner over the weekend at the original location.
• Take advantage of happy hour (from 6:30 PM to 8:00 PM) if you want to eat deliciously without blowing your budget.
• Save a little room for dessert, you won't regret it.
• If you have time to spare, arrive a little early so you can grab a drink at the bar while you wait for your table.
• Ask the waiter for a wine pairing recommendation, as they know very well which label goes best with your choice of meat.

Frequent questions

Is it necessary to make a reservation at La Cabrera?

Yes, especially for the Thursday through Saturday night shift, since on average the venue receives more than 10,000 diners per month just at its original location, and tables sell out fast.

What is the most recommended cut?

The chef's favorite is the Angus ribeye for its tender texture and intense flavor thanks to the intramuscular fat. You can also consider New York strip and skirt steak.

How much does a dinner for two cost?

The average bill per guest for a premium cut of meat, including side dishes, dessert, and a bottle of mid-range wine, ranges from $80,000 to $120,000 pesos, depending also on the choice of cuts and beverages.

Are there options for those who do not eat meat?

The menu at La Cabrera includes salads, grilled vegetables, fish, and pasta dishes. 

What is the difference between the two Palermo locations?

None, since the menu is the same. What is true is that both restaurants are on the same block of Cabrera, just a few meters apart. The one at 5099 is the original, which opened in 2002, while the one at 5127 was opened to help meet the growing demand. 

Do you accept international credit cards?

Yes, the restaurant accepts major credit and debit cards, including Visa, Mastercard, and American Express.

Useful links

• La Cabrera – official site
• Phone reservations: +54 11 4832-5754
• La Cabrera on Google Maps – Cabrera 5099
• La Cabrera on Google Maps – Cabrera 5127
• La Cabrera profile on TripAdvisor

La Cabrera parrilla Palermo is, above all, a story of conviction. Gastón Riveira bet on Argentine beef at the worst possible moment and built a temple where premium cuts coexist with an atmosphere that invites you to stay.

Twenty years later, the corner of Cabrera and Thames remains a landmark for anyone looking for more than just a good steak: they are looking for an experience that sums up the best of Buenos Aires' steakhouse tradition, with the twist that only a chef with an international vision can give it. To my taste, it is one of the steakhouse institutions that defines the premium standard in Buenos Aires. And that, in a city with such a strong grilling tradition, is no small feat.