Three new stars in Argentina

The Michelin Guide has published its latest restaurant ratings for Buenos Aires and Mendoza. The selection is growing steadily and now includes 80 restaurants (56 in Buenos Aires and 24 in the province of Mendoza). Although delicious grilled meats and asados are part of Argentina's culinary DNA, the restaurants in this selection clearly show that there are many more interesting options.

Gwendal Poullennec, International Director of the MICHELIN Guide, explained: "As our inspectors continued to explore the province of Mendoza and Buenos Aires, they were amazed by the level of local cuisine and its credentials. These always emphasise the personality of each restaurant and testify to great professionalism, growing environmental awareness and an emphasis on the best Argentinian produce. Top gastronomy is developing, which is particularly evident in the restaurants of Mendoza's wineries. These have also created the ideal environment for local and international gourmets to enjoy a complete and unforgettable experience."

The Aramburu restaurant, which has been awarded two Michelin stars, has confirmed its award. Chef Gonzalo Aramburu thus remains the highest gastronomic reference in Argentina. The inspectors who revisited his restaurant in the elegant neighbourhood of Recoleta (popularly known as "Argentine Paris") found that the standard has been maintained and that he continues to offer a masterful menu with unique craftsmanship. In addition, the ingredients used are sensational and the presentations are mesmerising in their originality.

Three new stars

The MICHELIN Guide inspectors were delighted to confirm the increased culinary standard of three restaurants. They have been awarded one star. Two of them are located in wineries in Mendoza.

Crizia (Buenos Aires): At Crizia, which offers an elegant and cosy atmosphere, professionalism is evident in every respect. In addition, the owner and chef Gabriel Oggero attaches great importance to the ingredients he works with and personally contacts the small producers and fishermen who supply him with the best seasonal produce. The menu offers dishes for all tastes, but his step-by-step menu "Puro Mar" is a true ode to maritime flavours, whose inspiring commitment has already been rewarded with a green MICHELIN star!

Angélica Cocina Maestra (Mendoza): Under the direction of the established duo Josefina Diana and Juan Manuel Feijoo, the Catena Zapata winery bases its gastronomic offering on the "Wine First" concept. The two young chefs create the menu, which is constantly evolving and characterised by a creative touch, taking into account the wines from their own vineyard, which is very diverse in terms of varieties and locations.

Riccitelli Bistró (Mendoza): At Matias Riccitelli Wines, gastronomy, oenology and ecological responsibility complement each other and develop hand in hand to create a unique whole. Head chef Juan Ventureyra doesn't do without proteins and favours a regional, plant-based cuisine that represents the "From Farm to Table" concept. He develops the essence of Mendoza in detail and revitalises various local varieties. The restaurant has also confirmed its green MICHELIN star.

With these upgrades and all the other one-star restaurants that have renewed their award this year - Don Julio and Trescha in Buenos Aires; Azafrán, Brindillas, Casa Vigil and Zonda Cocina de Paisaje in Mendoza - a total of nine restaurants are recommended with a MICHELIN star in the Guide MICHELIN Buenos Aires & Mendoza 2025.

Three more restaurants with a green star

In the MICHELIN Guide's restaurant selection, the green star recognises pioneering restaurants that are rethinking the impact of their establishments through diverse and impressive actions and initiatives. These exemplary establishments, fully committed to real gastronomic change, are true sources of inspiration - for their peers, for gourmets and for the future of fine dining.

Alcanfor (Buenos Aires): Chef Julián Galende, who enchants his guests in a simple bistro in the Villa Crespo neighbourhood, focuses on unique cuisine based on the best seasonal produce. For his menu, which is mainly plant-based and committed to recycling, he works with small local producers, always emphasising micro-seasonality.

Angélica Cocina Maestra (Mendoza): Josefina Diana and Juan Manuel Feijoo add value to Mendoza's products by putting wine at the centre (the "Wine First" concept). They also source their produce from their own organic vegetable garden, where they produce GMO-free seeds and endeavour to offset their carbon footprint by planting native forests.

Osadía de Crear (Mendoza): At family-run winery Susana Balbo Wines, it's clear that gastronomy is the perfect complement to discovering and interpreting Mendoza's wines. The chef Flavia Amad Di Leo takes this approach and works with a modern culinary style. She always uses organic produce from her own kitchen garden and from local suppliers, which supports the circular economy and enables her to reduce her carbon footprint.

The selection is growing with three new Bib Gourmand restaurants and 16 more recommended restaurants. Since its launch in 1997, the Bib Gourmand has been recognised by testers as a special category, as the award for the best value for money makes these restaurants true gems for gourmets. Following the research and tests carried out during the year, this time it was decided to award this honour once again to three restaurants in Buenos Aires. This brings the number of Bib Gourmand restaurants in Argentina to ten:

• Ácido (Buenos Aires)
• Ajo Negro - Mar de Tapas (Buenos Aires)
• MN Santa Inés (Buenos Aires)

In the new recommended restaurants, gourmets will find a diverse culinary offering that deserves to be included in the selection due to the quality of their food. Among the 16 new additions (ten in Buenos Aires and six in Mendoza), foodies can enjoy places like Alcanfor (Buenos Aires), which has also been awarded a Green Star; Evelia (Buenos Aires), which combines Italian and local cuisine; Horta, with its nature-inspired offering; or La Cabaña, where meat takes centre stage. For something more exotic, the surprising and unique cuisine with Korean influences of Han or the Peruvian-Japanese fusion cuisine of Osaka Concepción are highly recommended. Mendoza also surprises, especially with the "Argentine land and French sky" cuisine at Assemblage; the "wild and primitive" experience at Brutal; and the Mendoza flavours of La Vid - Bodega Norton or Los Bocheros.

• Alcanfor (Buenos Aires).
• Evelia (Buenos Aires)
• Fico (Buenos Aires) - Han (Buenos Aires)
• Horta (Buenos Aires)
• La Cabaña (Buenos Aires)
• Michel Rolland Grill & Wine (Buenos Aires)
• Osaka Concepción (Buenos Aires)
• Raíx (Buenos Aires)
• Ultramarinos (Buenos Aires)
• Anna Bistro (Mendoza)
• Assemblage (Mendoza)
• Brutal (Mendoza)
• La Vid - Bodega Norton (Mendoza)
• Los Bocheros (Mendoza)
• Martino wines (Mendoza)

Together with these 16 new additions to the 44 restaurants represented in this year's selection, there are a total of 60 establishments that have been recommended by the inspectors for their quality cuisine.

Two special awards

While the restaurants are recognised for their overall culinary offering, the inspectors pay particular attention to the different skills in the kitchen and dining room that give each establishment its unique atmosphere. The outstanding work of these professionals, always as a team, makes the experience unforgettable and unique. For the MICHELIN Guide, highlighting chefs with such skills is also a way of promoting the diversity of professions and expertise in the catering industry and contributing to its attractiveness.

MICHELIN Young Chef Award 2025 - Nicolás Tykocki (Ácido, Buenos Aires): This award recognises the work of 27-year-old chef Nicolás Tykocki, who delights his guests with an enjoyable and highly personal menu that breaks with established traditions. His penchant for sour flavours (hence the restaurant's name) and inspiration from cuisines around the world, unafraid of contrasts and with bold allusions to Korea, China, Lebanon, Turkey, Spain, the USA... as well as his daily changing, unusual dishes that depart from the usual, invite you to experiment, discover and have fun.

MICHELIN Sommelier Award 2025 - Elena Fernanda Cabrera and Leonel Ismael Castro Ortiz (Trescha, Buenos Aires): Elena Fernanda Cabrera and Leonel Ismael Castro Ortiz, the duo in charge of the wine cellar at Trescha, received this award for their commitment and achievement in enhancing the restaurant experience and ensuring that the dishes of chef Tomás Treschanski and his "test kitchen" philosophy harmonise perfectly. The offer, which also includes non-alcoholic options, evolves into a perfect pairing that can combine fine champagnes, Argentinian organic wines, oenological references from around the world, creative cocktails, spontaneously fermented lambic beers, homemade kombuchas, etc., depending on preference.