Buenos Aires, Argentina
Juan Gaffuri (pictured) and head chef Nicolás Diaz Rosaenz
Buenos Aires’ Four Seasons Hotel is home to one of the top steakhouses of the city. Elena’s team dry-ages its beef and prepares charcuterie in-house, all visible from a seat in the expansive dining room. The open-plan kitchen is led by executive chef Juan Gaffuri and head chef Nicolás Diaz Rosaenz, who conjure up traditional porteño cuisine popular with locals and visitors to the city alike.
Start with the signature octopus, served with oozy huancaína cheese, achiote (a red spiced paste native to Latin America) and ceviched potatoes; and follow up with the fried prawns with falafel and pickles. The comprehensive wine list provides the perfect companion to the meat-focused meal and showcases the produce from many Argentine vineyards.