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El Preferido de Palermo

Buenos Aires

A standout Buenos Aires bodegón where quality produce and tradition are key

The origins: Not content with having just one iconic establishment in the neighbourhood, Pablo Rivero (the man behind the ever-popular Don Julio) joined forces with Guido Tassi to open El Preferido de Palermo. In the style of the classic Buenos Aires bodegón, El Preferido offers the emblematic Spanish and Italian-inspired dishes that these establishments are known for in a delightfully unflashy environment.

What's on the plate? The magic lies in the products: organic vegetables, homemade preserves and sausages made by master butcher Guido Tassi, which are exhibited in a cellar at the back of the dining room – a reminder of Argentine tradition.

Non-negotiables: If you can, try a little bit of everything: the ideal scenario is always to have several dishes on the table. Don't miss the selection of charcuterie, the fainá (Italian-inspired chickpea flatbread) with provolone cheese, the homemade morcillasausage with paprika-spiked eggs,and of course the beef milanesas, which, should you be feeling extra indulgent, can come smothered in cheese and onions, fugazzeta-style.. In winter, try the stews, lentils or mondongo, a traditional tripe stew.

Leave room: Don't forget to save room for the desserts, most of which are Argentinian classics. It will be a difficult choice between papaya in syrup with Lincoln cheese, the signature homemade flan with dulce de leche and one of the nine flavours of artisanal ice cream.

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