La Cabrera: tradition and premium cuts in Palermo

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

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

So much so that La Cabrera is unlike any other neighbourhood steakhouse; the atmosphere here feels very European; in fact, some describe it as a “baroque bistro” or “neighbourhood bodegón with a French soul”. 

But beyond the aesthetics, the menu and service blend in such a sublime way to provide a grill experience that transcends the traditional. And thanks to such a 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 story of this steakhouse starts in the most unexpected way. In 2001, Gastón Riveira, carrying a career as a lawyer on his back, decided to leave the law aside to move to Honduras and take part in a hotel project headed by actor Christopher Lambert. However, this did not end up materialising.

But that didn't stop him, as with the money from their wedding gifts and their savings, Gastón and his wife Ximena decided to “take the plunge into the culinary pool without knowing if there was any water”. That desire to do something different led them to rent a premises 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 venture given the difficult times the country was going through, Riviera had a very clear vision of a grill restaurant where Argentine 100% beef would be served alongside side dishes presented in a more avant-garde style.

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

However, the rise of this place did not happen overnight; word of mouth was what did the job. Before long, the concierges of Buenos Aires' five-star hotels noticed that tourists, instead of asking for dining recommendations, arrived at check-in with a booking already confirmed for La Cabrera.

Many of them were visiting for the first time, others as “friends of the house”, and thanks to this, this steakhouse became a cult venue, as well as an ambassador for Argentine asado to the world; which is why today it boasts more than 20 franchises spread across America, Asia and Europe, in addition to five restaurants in Argentina.

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

Without a shadow of a doubt, these milestones show that the risk taken by a young man who felt only a great passion for the embers and flavours succeeded in conquering the most demanding palates in the world.

The experience: what to expect when you walk through the door

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

But once inside, the lounge 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 coming 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.

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

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

Similarly, among the favourite classics are the sirloin steak and skirt steak, which never disappoint. But for those looking to think outside the box, the chuck eye steak (a cut from the front of the cow) and rump cap offer a different flavour profile and a tenderness that surprises with every bite.

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

Moreover, 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 embers, generating that aromatic smoke that permeates the premises and which, ultimately, makes all the difference to the flavour.

And finally, although meat takes centre stage, there must always be room for dessert. That is where this part of the menu comes into play, crowning the experience with options as classic as pancakes with dulce de leche to some more daring 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 culinary dream began) and the other is at Cabrera 5127, almost reaching the corner of Thames.

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

Regarding the schedule, the restaurant is open every day. Evenings tend to be busier than lunchtime, so during that slot you will be able to 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 piece of advice is not to go via alto’s famous Happy Hour, particularly during the 18:30 to 20:00 time slot, when they offer a 30% discount on the total bill. 

Furthermore, they have a spectacular wine cellar packed with the finest labels, both Argentine and from around the world, which perfectly complement the intense flavours of the meat. 

Whether you’re dining alone, as a couple or with friends, the service retains the characteristic warmth of a neighbourhood restaurant, but with the efficiency and attention to detail of a world-class establishment.

Tips for getting the most out of it

• If it is your first time at the restaurant, order the Angus ribeye, as it is the cut that best encapsulates the venue's philosophy in terms of flavour and juiciness.
• Do not overlook the small side dishes, as they are the hallmark of the house and also provide the contrasting flavours 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 venue.
• Take advantage of the happy hour (from 18:30 to 20:00) 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 bit 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 have a very clear idea of which label goes best with your choice of meat.

Frequently asked questions

Is it necessary to book at La Cabrera?

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

Which cut is most recommended?

The chef's favourite is the Angus ribeye for its tender texture and intense flavour thanks to the intramuscular fat. You can also consider sirloin steak and skirt steak.

How much does dinner for two cost?

The average bill per diner for a premium cut of meat, including side dishes, dessert and a bottle of mid-range wine, is between $80,000 and $120,000 pesos, depending also on the choice of cuts and drinks.

Are there options for those who don't eat meat?

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

What is the difference between the two Palermo venues?

None, as the menu is the same. What is true is that both restaurants are on the same block of Cabrera, just a few metres apart. The one at 5099 is the original, which opened in 2002, whilst the one at 5127 was opened to cope with the growing demand. 

Do you accept international credit cards?

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

Useful links

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

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 on, the corner of Cabrera and Thames remains a landmark for anyone looking for more than just a good steak: they are after an experience that encapsulates the very best of Buenos Aires grill tradition, with the twist that only a chef with an international vision can give it. To my mind, it is one of the steakhouses that sets the premium standard in Buenos Aires. And that, in a city with such a deep-rooted grilling tradition, is no small feat.