John Bek

"Many parrillas team it with charred red capsicum, bacon and other ingredients, just like the one I savored at El Desnivel in Buenos Aires. It’s so good!"

Raquel Rosemberg

"For choripán, I go to El Desnivel."

Stephanie Sadler

"Order your sandwich de lomo a llevar (to-go) to avoid table charges, and don’t forget the chimichurri!"

Louise Carr de Olmedo

"In a city where you’re never more than a metre from a steak, it’s hard to single out parrilla restaurants for tourists that merit special mention, but Desnivel manages to be memorable. Homemade chimichurri sauce and hunks of bread are basic but tasty."

Restorando

"It is recommended to start with the provoleta which is simply delicious."

Gabriela Kogan

"We recommend: Provoleta."

Milena Duarte

"Provoleta, which is a provolone cheese less smoked than ours, on the grill, with oregano. Really tasty, but you have to eat fast, before it cools."

Daniela Rossi

"The provoleta ($ 110), which arrives well marked on the outside and hot on the inside, with oregano above. Correct and fulfilling."

Eve Hyman

"This is the most flavorful piece of meat you’ve ever encountered and you understand why choripan, chorizo in a half baguette, is the man-on-the-street’s lunch of choice."

Mente Argentina

"Grab a choripan @ Desnivel."