(25 July 2026) – A total of 89 restaurants are featured in the Michelin Guide’s selection for Buenos Aires & Mendoza 2026. One has been awarded two stars, 13 have been awarded one star, and eleven have been awarded a Bib Gourmand.
Gwendal Poullennec, International Director of the Michelin Guides, commented: “I am delighted to present the Michelin Guide Buenos Aires & Mendoza 2026 – a publication that highlights the tremendous vitality of Argentina’s gastronomic scene. Given the 89 restaurants listed across the various categories, the inspectors were pleasantly surprised by the diversity on offer: They encountered a rich mix of styles in the city of Buenos Aires and a fascinating gastronomic focus in the province of Mendoza, where the cuisine takes things a step further and impressively brings home the region’s unique characteristics – with its gardens, farms, rivers and mountains. From a culinary perspective, fire and embers continue to form the heart of the gastronomic concept, with top-quality Argentine beef taking centre stage. At the same time, the inspectors have observed technical advances in the maturation of food (including fish), as well as a marked return to the roots and the use of local produce. The wine selection has also become vastly more important; many restaurants offer exclusive wine pairings that further enhance the culinary experience for guests.”

Two stars

Aramburu in Buenos Aires retains its two stars. Head chef Gonzalo Aramburu, who is responsible for the culinary offerings at Aramburu, remains a leading figure on the Argentine gastronomic scene. His restaurant in the Recoleta district continues to enjoy the recognition of the international team of inspectors and is causing a stir with a surprise tasting menu based on first-class Argentine produce that combines technique with innovation.

One star

• This year, four further establishments (one in Buenos Aires and three in Mendoza) have been added to the list of one-star restaurants.
  Han ( Buenos Aires): With its unique concept in the Villa Crespo district, this restaurant is well worth a visit. After passing through an unassuming corridor, an intimate space opens up with soft lighting, a large bar overlooking the kitchen, a vertical garden and an impressive traditional Korean robe that dominates the room. Head chef and owner Pablo Park serves two contemporary tasting menus. Particularly surprising is the ceremonial mandu: a Korean dumpling filled with beef tongue braised in jang-jorim, accompanied by white kimchi, purple sweet potato and a fruit broth.
• Cal ( Mendoza): Tucked away in the countryside in south-western Mendoza, this spot is well worth a detour. At the end of a winding road, guests are greeted by a charming family-owned vineyard (Sitio La Estocada), shaped by the visionary touch of Matías Michelinis. The covered terrace, the open-plan kitchen and the warmth of the fire create a very special atmosphere. Head chef Enzo González Petra serves a seven-course menu sourced directly from the region, incorporating produce from the estate’s own garden, the farm and the river flowing from the Andes.
• Centauro ( Mendoza): Soul, flavour and personality! This old mansion, converted into a restaurant, has it all: history, charming nooks and a culinary experience that captivates you from the very first bite. Aris Pabón, the young Colombian head chef, presents a creative, flavourful and spirited tasting menu. An absolute must-try? The prawns in meunière sauce, served with a playful, tempting twist. And to round it off, a perfect selection of drinks: craft beers, fine wines and signature cocktails that prolong the experience.
• La VidA (Mendoza): In Chacras de Coria, just a few minutes from Mendoza, the ‘Susana Balbo Winemaker’s House & Spa Suites’ offers an experience where everything revolves around wine from start to finish. It all begins even before you take your seat at the table: your arrival amidst the trees, the attentive welcome and a first stop at the bar with canapés and a cocktail set the scene for the experience. In the dining room, with its modern ambience and open kitchen, Flavia Amad Di Leo’s seven-course menu follows – a journey that combines culinary artistry and winemaking through technical skill, attention to detail and the house’s outstanding wines.

Bib Gourmand

The Bib Gourmand has always been regarded by the inspectors as a special category that recognises excellent value for money and turns the awarded establishments into sought-after hidden gems. The city of Buenos Aires plays a pioneering role in this regard, as all the Bib Gourmand restaurants in the region are located there. With two new additions, the total number of restaurants in Argentina awarded this distinction rises to eleven.
Chuchú (Buenos Aires): Behind this charming name, which evokes the whistle of old trains, lies a very special restaurant in the National Railway Museum. It features a pleasant terrace and a charming, glass-fronted dining room, whose décor incorporates references to the world of railways. The cuisine, with its ‘Porteño’ flair and relaxed style, is prepared with great care. The beef fillet carpaccio and the lasagne are particularly recommended. What’s more, the service is exceptionally warm and welcoming.
Garabato Bistro ( Buenos Aires): Situated right next to Núñez station, this laid-back neo-bistro has become one of those places you simply must visit. A light-filled dining room, a communal table that doubles as a serving hatch, and an open kitchen – all this creates a particularly pleasant atmosphere. Clara Corso and Lucas Canga present a traditionally inspired concept with modern touches, where the focus is on enjoying a meal together. The entrance area exudes the charm of an authentic Parisian terrace.

Green Star

In Argentina, the Green Star continues to be awarded for sustainability. Through their decisions, their work philosophy, their choice of ingredients and their respect for the seasons – always in collaboration with local producers – restaurants awarded the ‘Green Star’ convey a vision of a different kind of cuisine that will shape the gastronomy of tomorrow. Against the backdrop of these truly inspiring principles, the Mendoza-based restaurant Cal, led by head chef Enzo González Petra, joins the group of restaurants that, thanks to their exemplary working practices, form this international community.

Special Mentions

The Michelin Guide’s special awards recognise exceptional individuals who, through their skill and teamwork, highlight the uniqueness of their respective restaurants, share their passion with guests and turn a visit to the restaurant into an unforgettable experience.

• Young Chef Award: This award goes to Enzo González Petra (aged 28), head chef at Restaurant Cal ( at Sitio La Estocada, Mendoza). There, he offers a single tasting menu that reflects the natural cycles; it is based on ingredients from the estate’s own land, grown using organic and biodynamic methods, which are enhanced in his hands and take on exceptional significance in every dish.
• Service Award: Nicolas Cordeiro, maître d’ at Aramburu ( Buenos Aires), receives this award in recognition of his work, which is characterised by impeccable demeanour and perfect timing – complemented by that certain something that makes the experience unforgettable. His secret? Meticulous attention to every detail and a humble pursuit of excellence in service and hospitality.
• Sommelier Award: The Michelin Guide’s award for Best Sommelier 2026 goes to Camila Torta, who is in charge of the wine cellar at Azafrán ( Mendoza). Her relationship with wine goes beyond the professional sphere (her mother, Mariana Torta, is also a renowned sommelière) and is passed on to the guests: she uses every wine to tell stories and convey its merits through a dynamic, sensory approach based on direct experience.
• Exceptional Cocktail Award: Interest in the world of mixology is growing steadily, justifying the presentation of this award for the first time in Argentina. The Michelin Guide inspectors have decided to recognise the work of Flavia Arroyo, who manages the bar and the signature cocktail programme at the Casa Cavia restaurant (Buenos Aires). With her elegant, innovative and creative approach – which also includes non-alcoholic options – she succeeds in building a relationship of absolute trust with every guest.