Crían sus propias reses y cultivan sus vegetales, en una estrecha relación con el entorno que los hizo merecedores de una estrella verde Michelin. A esta presencia respetuosa con el medio ambiente se le suma un pasado lleno de historia: abrió sus puertas en 1952 como un sencillo bodegón, en este icónico edificio rosado que data de 1885. En esta esquina súper transitada conviven el encanto de la antigua casa-almacén -que en el mostrador tiene colgados fiambres y pimientos para secar- con una carta tradicional de comida porteña.

Provoleta cheese was created in the 1940s by an Italian immigrant, and it's typically heated in a skillet until crisp on the outside and gooey in the middle. This brasserie, decorated with jars of pickles and herbs hanging above a marble bar, melts it on a chickpea-flour pancake in a wood-fired oven.

I thought the salamis were beautiful and very fresh, and we had these delicious, colorful desserts at the end. There were vegetables that I loved, like a radicchio salad. I just thought this is the kind of place I could return to many times.

Cuando Egidio Zoppi, un excéntrico coleccionista de Génova, emigró a Buenos Aires a principios del siglo XX, cambió de profesión y abrió una distribuidora de vinos y conservas. El negocio se transformó en una despensa popular (tienda general) y un lugar frecuentado por cantantes de tango, poetas, artistas y gauchos. Un siglo después, cuando el nieto y el bisnieto de Zoppi se apoderaron del espacio, descubriendo un tesoro de recuerdos de principios de siglo y una bodega llena de más de 2.000 botellas antiguas de Campari, Cinzano y licores locales envejecidos en perfecta condición; restauraron el interior y continuaron el legado del lugar en forma de cantina, sirviendo una versión actualizada de las bebidas y platos tradicionales argentinos.

Mientras los platos locales, tradicionales, de carne y a la parrilla est�n bien representados en esta selecci�n (incluidos Abrasado, Fog�n Cocina de Vi�edo, Quimera Bistr� y Renacer en Mendoza; Benedetta, Duhau Restaurant & Vinoteca, El Preferido de Palermo y La Carnicer�a en Buenos Aires), los amantes de la gastronom�a que busquen cocinas m�s internacionales podr�n disfrutar en Buenos Aires de sabores asi�ticos (Ni�o Gordo), mediterr�neos (Basa), japoneses (Buri Omakase, Kn Corner, Uni Omakase), israel�es (Mishiguene), coreanos (Na Num), italianos (La Alacena Trattoria, Raggio Osteria, Sottovoce) y escandinavo (S�l)", destacan desde Michelin.

A lovely project from the team behind World’s 50 Bester Parrilla Don Julio steakhouse, the El Preferido de Palermo underwent a considerable facelift in 2019 from bodegón to fully-fledged restaurant, while managing to retain the atmosphere and flavours of years bygone. Take a seat at the bar for a view of chef Martín Lukesch and team in action, who work with seasonal local ingredients, while dipping into in-house charcuterie such as calabresa and mature bacon aged inhouse over a glass of glou-glou house wine. The list is considerably shorter than at its sibling restaurant at 100 labels, and the...

Welcome to El Preferido de Palermo - a culinary mecca tucked away in the heart of Buenos Aires, known as the ultimate gastronomic hideout for epicurean adventurers. Step into this unassuming, old-fashioned gem and prepare to be whisked away on a taste bud extravaganza that will leave you questioning your own existence. Whether you're seeking a delightful discourse with chorizo aficionados, attempting to decipher the secret language of empanadas, or just longing to devour your weight in mouthwatering steaks, El Preferido de Palermo is the paradise you never knew you needed.

Since the first day I arrived in Buenos Aires, a crowd of people waited for seating at two restaurants on my street at opposite ends of the block in Palermo neighborhood, Don Julio, the legendary Argentinean steakhouse, and El Preferido de Palermo. Both restaurants earned positions on Latin America’s 50 Best Restaurants with El Preferido de Palermo (meaning Palermo’s Favorite) sitting at No. 22, beating out other prestigious fine dining restaurants. I’m always skeptical of hyped up restaurants because they tend to lose a bit of their luster over time.

El Preferido de Palermo stands as a prime illustration of how traditional Argentine cuisine can be ingeniously reimagined while preserving its classical core. Nestled in the vibrant Palermo Soho, this enduring establishment, operational since the mid-20th century, delivers an unparalleled dining encounter that marries historical charm with contemporary sophistication. Occupying a strikingly restored pink edifice from 1885, it boasts original antique floor tiles, lofty ceilings, and an eye-catching pink marble bar.

Otros siete restaurantes argentinos quedaron en la lista de medio centenar de locales distinguidos: Mishiguene, el gran spot de cocina judía de herencia con toques latinos cuyos fuegos comanda Tomás Kalika logró el puesto 15; El Preferido de Palermo, otro local con la impronta de Pablo Rivero (y la imprescindible guía gastronómica de Guido Tassi y Martín Lukesch) quedó en 22º lugar; el gran Chila, firme representante del fine dining en Buenos Aires, cuya cocina domina Pedro Bargero, alcanzo el puesto 27.

Sister restaurant to legendary steakhouse Parrilla Don Julio, El Preferido de Palermo is equally venerable in its own right as a classic bodegón (tavern). Given an interior facelift four years ago, executive chef Guido Tassi constructed a glass-fronted charcuterie cellar, while the marble counter offers a window into chef Martín Lukesch’s kitchen, where he updates classic dishes. Start with prosciutto and bondiola before tackling the star turn of bife de chorizo milanesa (escalope).

In the heart of Palermo, this pink-hued eatery, El Preferido de Palermo, offers a nostalgic trip into the Buenos Aires of yesteryears. Initially opened as a grocery store in the 1950s, it has been revived into a modern bistro that still retains its vintage charm. The allure of El Preferido de Palermo is in its ability to blend the old with the new, serving up classic porteño fare such as milanesas (breaded meat cutlets) and lentejas (lentil stew) alongside inventive small plates.

There are classic bodegones and others that are a little more off the beaten track and experiment with reversed classics. That's what El Preferido is all about, a corner of Palermo where some famous personalities from all over the world have stopped by on their stay in Argentina. One of them was the British artist Dua Lipa, who caused a sensation in the Palermo neighbourhood with her presence in this iconic place that opened its doors in 1952 as a drinks shop.

El icónico bodegón de Palermo que abrió originalmente en 1952 fue renovado por completo bajo la atenta mirada de Pablo Rivero de la parrilla Don Julio, galardonado con una estrella Michelin, y del chef Guido Tassi. Pruebe comidas reconfortantes porteñas mejoradas, como milanesa de carne o pollo con papas fritas perfectamente crujientes, embutidos caseros y helado de sambayón. Las reservas son esenciales”, advierte Eater.

Seven restaurants in Buenos Aires garnered a Bib Gourmand distinction for quality food at moderate prices (Anafe, Bis Bistró, Caseros, La Alacena Trattoria, Mengano, Reliquia, and República del Fuego), and seven others a Michelin green star for sustainable practices (Anchoita, Crizia, Don Julio, and El Preferido de Palermo in Buenos Aires; Casa Vigil, Riccitelli Bistró, and Zonda Cocina de Paisaje in Mendoza).

One of the most emblematic of watering holes in Buenos Aires, El Preferido’s reputation precedes it. Starting out life as a grocery store, over the years it has also morphed into a restaurant, belonging to the same family since it opened in 1952. El Preferido’s pale pink exterior is a beacon on busy Borges street for those who prefer the venerable Palermo institution that outshines many hip joints nearby.

From the folks who brought you Don Julio (the top restaurants in South America) comes this re-invented traditional Argentinean eatery. The original owners of El Preferido opened nearly 100 years ago, but as these things go, decided to close their doors at some point. Enter the owners of Don Julio, who couldn’t bear to lose this classic restaurant, and you have yourself new life at El Preferido.

El Preferido de Palermo, the casual spot from the Don Julio team, is a charming neighborhood restaurant located just one block from the flagship. There’s always a buzzy atmosphere here, full all day with locals and tourists alike. On the menu you’ll find seasonal produce and simple housemade food like charcuterie, mezze, Spanish omelettes, black pudding, and Italian Milanesa (beef schnitzel).

El Preferido de Palermo offers a relaxed and welcoming setting in Buenos Aires, known for its attention to detail and thoughtful service. It draws on local and international inspirations, using quality ingredients to create simple, flavorful meals. Whether you’re visiting for a casual lunch or a laid-back dinner, it’s a spot that leaves you feeling well cared for.

The best museum to start your journey and get a good sense of this city is the Museo Nacional de Bellas Artes (the National Fine Arts Museum) because you’ll learn about different aspects of Argentinean history and culture. The MALBA, the Latin American Art Museum, is a wonderful place to learn about Latin American artists from Tarsila do Amaral to Antonio Berni.

This is one of the best spots to eat in the trendy Palermo neighborhood. The menu is full of Argentinean specialties like Milanesa fugazzeta en el Prefe., Canelones en el Prefe, and Chupín de mero. Dining out in Palermo for dinner is a fantastic choice in Buenos Aires because this district is where travelers will find some of the city’s best nightlife.

Não é a primeira vez que o El Preferido de Palermo aparece na lista. Após ocupar o 47° posto na lista de 2020, esse ano a esquina mais linda de Palermo voltou com toda a força. No cardápio, pratinhos charmosos e belamente apresentados convidam a viajar pelas influências dos imigrantes italianos e espanhóis que se instalaram em Buenos Aires.

El Preferido is the more traditional option, and serves both meat and plant-based dishes. Set in a corner unit of a period unit, it was opened in 2019 by the same team that is behind the famous Don Julio steak house. Since then, it has already ranked among the best restaurants in Latin America, according to The World’s 50 Best.

Don Julio was so good that the next night we visited its sister restaurant, El Preferido de Palermo, and it was another belter. Less meaty, more fun and funky, with great cocktails and even salad and vegetables, which didn’t get much of a look-in from me at the steak joint. After all, you don’t win friends with salad.

El Preferido de Palermo is a vibrant and authentic Argentine restaurant located in Buenos Aires. Known for its delicious traditional dishes, warm atmosphere, and friendly service, it offers a true taste of Argentina's culinary heritage. A must-visit for those seeking an unforgettable dining experience in Palermo.

Beloved Argentinean classics and fresh respectful takes round out the menu at El Preferido Palermo. , in the Palermo area of Buenos Aires, has been a go-to spot for beloved classic dishes like enormous. (pounded and breaded beef or chicken), homemade pasta dishes, Spanish tortillas, and French fries since 1952.

Owned by the same people behind the famous Don Julio parrilla, El Preferido is an upscale take on the classic Argentine bodegón. It’s set in an old house with pink walls (you can’t miss it) and is typically overflowing with diners. You’ll find everything from milanesas to ravioli to dulce de leche pancakes.

Peru has the greatest number of entries on the 2020 list with 11 restaurants, including Mayta, which is the recipient of the Highest Climber Award, sponsored by illycaffè. Argentina follows closely with 10, adding two new entries in El Preferido de Palermo and Osaka – both in Buenos Aires.

Bodegones são restaurantes tradicionais de bairro, que lembram as cantinas italianas de São Paulo, e servem comida farta e em conta. Alguns também funcionam como armazém. El Preferido de Palermo era um desses bodegones até fechar, em 2018, sucumbindo à gourmetização generalizada do pedaço.

Brandariz: “Nicky Harrison is a unique and upscale speakeasy, with a sushi restaurant where you can have dinner. Another option, for an authentic porteño experience, is El Preferido de Palermo. Founded in 1952, El Preferido used to be an almacén, a local family grocery store.

El Preferido de Palermo es un restaurante en Buenos Aires que ofrece auténtica comida argentina y es adecuado para vegetarianos. Destaca por su ambiente acogedor y la esmerada atención de su personal. Los clientes elogian la calidad de las milanesas y las papas fritas.

Lejos de lamentar el retroceso en la lista, Pablo Rivero y Guido Tassi celebraron por partida doble porque El Preferido de Palermo se ubicó en el puesto 17. En síntesis, los dos mejores argentinos en el Top 20 tiene como denominador común al team Rivero-Tassi.

EL PREFERIDO DE PALERMO | This classic bodegon (greasy spoon) closed during the pandemic, to the horror of many. Then to our delight, it re-opened under new management (the same owner as Don Julio). She was re-modeled into a fancier version of her older self.

Orientado a la cultura italiana, este lugar ofrece variantes además de las pizzas. Pastas y postres son el menú secundario más requerido por los clientes. “Este restaurante ofrece una combinación de cocina italiana y argentina.

Unfortunately for me, when I first moved to Buenos Aires, I was a staunch vegetarian. Believe it or not, the sheer quality of the meat here had me eating asados after just a few months. Planning Your Trip to South America?

Después de Don Julio, las ubicaciones fueron las siguientes: Mishiguene (puesto 8), Chila (19), Tegui (16), Gran Dabbang (34), Osaka (38), El Baqueano (39), Narda Comedor (40), Aramburu (43) y El Preferido de Palermo (47).

Fortunately, it reopened under the watchful eye of Don Julio’s restaurateur Pablo Rivero, who not only renovated the entire space, but called in chefs Guido Tassi and Martín Lukesch to take over.

A relaxed neighborhood restaurant housed within a pink-painted build. The head chef creates classic small plates, which can be enjoyed with a glass of natural vino from the exclusive wine list.

El Preferido de Palermo: Locro elaborado con chacinados de su cava (garantía de que nada puede fallar) a $ 500 cada porción. También van a tener pastelitos a la altura de la fecha.

It also confirmed what many diners already knew: Parrilla Don Julio, Crizia and El Preferido de Palermo really are the bees’ knees, picking up red and green stars between them.

El Preferido de Palermo is a great dinner spot owned by the team behind Don Julio. Their milanesas (breaded meat cutlets) are delicious. Reservations recommended.