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."

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)."

Sarah Kadetz Foster

"The meal was delicious - the meat was well prepared, the wine was great and our server was excellent. Overall, we had a great meal and really enjoyed our parrilla experience at La Cabrera - we would definitely pass along the recommendation!"

Latin America's 50 Best Restaurants

"What makes it stand out: The massive cuts of beef served on huge slabs with dozens of side dishes. Typical dishes: La Cabrera offers more than 25 cuts of beef and owner Gastón Riveira says it’s crucial to try the bife de chorizo, a thick cut of juicy butterflied sirloin steak. Brief history: In 2003, La Cabrera set out to create a new steakhouse that didn’t quite exist in Argentina: to design a comfortable porteño space serving high-quality beef and great Argentine wines."

Oliver Schwaner-Albright

"Of the dozens of parrillas in Palermo Viejo, La Dorita may be the most famous, but La Cabrera, which opened just a few years ago, is the tastiest. The menu offers plenty of beef, but the chef Gastón Rivera experiments with other meats, too, like bondiolita de cerdo, roasted pork shoulder wrapped in bacon, and pato en confit, duck confit grilled until crispy. The chinchulines de cordero, or lamb chitterlings, cooked to a golden brown, could convert any offal skeptic."

Amanda Jones

"What does one eat for their first dinner in Argentina? Parrilla, of course. On our first night as residents of Buenos Aires, my husband took me to La Cabrera, a typical high-end Argentine eatery that he calls “an institution” in Palermo. Needless to say, with all that meat on the menu, my first dose of Argentine cuisine was a fabulous one."