The popular phrase no longer has so much weight. At least as regards gastronomy, it is not so true that God is everywhere but only attends in Buenos Aires. It is that in recent years great exponents of haute cuisine have begun to appear, in the most diverse points of the country, making it clear that Our gastronomic expansion covers all Argentina. Next, seven restaurants worth having on radar (and on the road map of the next trip).
Mendoza on top
If there is a destination that stands out for its gastronomy of excellence is Mendoza. Not in vain was the second place that The Michelin guide chose to deliver their stars. Two of the gallernados were Zonda and Fogón, Lagarde Bodega Restaurants, located in Luján de Cuyo. The first is presented as “landscape cuisine”, where it is sought to pay tribute to local, simple and honest gastronomy in shapes but raised to haute cuisine levels in their textures and presentations. Everything is enjoyed in an elegant rustic atmosphere, where the greatest luxury is the terrace on the vineyards. They have a tasting menu in which the raw materials arrive directly from the own garden, always paid by wines of the winery.
Another outstanding one is Saffron, by chef Sebastián Weigandt (winner in 2024 of the Best Chefs Awards), and also deserving of a Michelin star. Here the proposal is a vertiginous trip to forgotten corners of Mendoza and Argentina, putting in value ingredients, producers and reversal recipes. It offers three menu options, ten, six and three steps, and likes to present them as trips. While the most extensive option is a tour of Argentina, with ingredients, flavors and textures that seek to challenge some preconceptions; The six -stroke is a “walk through Mendoza”, between different corners and producers of the province; Meanwhile the “small walk” summarizes both tours.
And towards Maipú, Casa Vigil arises from the house of the sommelier Alejandro Vigil and his wife, María Sance. With an avant -garde aesthetic and a letter that reinterprets the family meals of childhood in a series of steps, each dish is made with seasonal products of the family garden and small producers. The pairing is with wines the enemy, which are all served together at the time of food, so that the diner choose which one to accompany each dish. The complete tour of the winery is also a conceptual walk through the divine comedy, the great inspiration of the project.
North
Above the map, Baqueano proposes contemporary native cuisine. Originally from Buenos Aires, after 14 they moved to Salta and did nothing more or nothing less than at the top of the San Bernardo hill, offering a unique view of the city. His premise is to work with small producers, collectors and fishermen of the 18 eco-regions of Argentina, prioritizing fair trade and sustainability. Its specialization is native and alternative meats, and propose a tasting menu that changes according to the station, being able to cover from Ñandú, Yacaré, Llama and Vizcacha, as well as White Salmon, Corvina and Pacú to buffalo, wild boar and deer. The offer is complemented with products from the different biomes, among which the use of northern fruits such as the cayote, the edible wood of Yacaratiá de Misiones or the pine nuts of Araucaria and Rosa Mosqueta de la Patagonia stand out.
In Iguazú, meanwhile, aqva is worth the visit by itself. It is an invitation to know and enjoy the best missionary regional cuisine. In its letter the meats and products of the area stand out, especially the fish of the Paraná and Iguazú rivers: Dorado, Pacú and Surubí (which is also available in highly recommended raviols). They also offer pasta and options with chicken, pork and lamb. Everything is enjoyed in an environment decorated with paintings that pay tribute to the fauna and flora of the province.
Of long experience
In 2015, the inauguration of The Papagayo marked a before and after in the city of Córdoba. It is that it is the first “Fine Dining” restaurant in the province, which raises the local scene to international standards. In fact, in 2024, its creator, chef Javier Rodríguez; He received the Two Knives award at the Best Chef Awards. Located within a historical passage, the proposal combines innovation, technique and hospitality. The menu consists of steps that are changed daily, highlighting the richness of local products and culinary creativity, one that has known how to reinvent themselves over the years, since in this 2025 they are fulfilling their first decade.
Who also is proud of a great career is Kalma, a restaurant that has exceeded 15 years. Located in the heart of Ushuaiastands like a gastronomic lighthouse that joins the kitchen with the unique environment of Tierra del Fuego. The intention is to reinterpret the landscape with a proposal that honors the work of fishermen, collectors and local producers, with minimal intervention and betting on the integral use of resources. Commanded by Jorge Monopoli, who In 2022 he received the prix baron b – Édition cuisineKalma is “a tribute to the effort that implies obtaining products in extreme latitudes.” Thus, each dish tells a story that celebrates the natural and cultural wealth of the province. Always growing, in commemoration of their 15 years they are being renewed with integral remodeling that reaffirms its essence of respectful and transformative cuisine at the same time.
Next to the sea
And although the intention is to leave Buenos Aires, there is a restaurant in the province that deserves the distinction. It’s about Sarasanegro, located in Mar del Platawhich has been delighting premises and tourists for almost 22 years. Created by Fernanda Sarasa and Patricio Negro, who not only joined their last names but also their lives, they opened their doors at a time when the only thing that the spa city offered were Cornalitos and Rabas. It was hard for them to take a place, but they succeeded in pure effort, always believing in the kitchen of the environment, based on nearby ingredients. “The sea provides a fabulous raw material to which I try to intervene as little as possible,” says black. They accompany their proposal with a wine letter about 900 labels on which Sarasa advises each diner.
After a great remodeling in 2021, today they continue to be committed to local identity and work with the zero kilometer. In fact, they have been transiting an evaluation process to obtain certification as a company B. Its intention is to generate a material, social and environmental impact for the benefit of society, the environment and people.
Although it does not always feel like this, these referents are attesting: as far as gastronomy is concerned, we are increasingly federal. There is wealth, innovation, creativity and flavor far beyond the Buenos Aires bubble. It is time to orchestrate a good gourmet tour.
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