Asado, brought close to the table

In Palermo, Fogón Asado has become one of the most distinctive ways to experience Argentina’s asado in Buenos Aires today. It keeps the spirit of the tradition intact, but changes the format: the fire is placed directly in front of the guests and the meal is designed as a guided sequence rather than a table ordering from a list. The result feels intimate, focused and deliberately paced.

The room is built around a chef’s counter setting, with guests seated around the grill. This proximity is central to the experience. Cooking and service happen in the same space, and the interaction is part of the restaurant’s identity, not a distraction. The rhythm of the evening comes from what is happening at the fire: timing, movement, heat and the small details that turn grilling into a form of precision.

Fogón’s menu is structured as a tasting experience that moves through Argentina’s produce as well as its beef. Meat remains central, but the sequence is built to show contrast, with vegetables, breads, cheeses and herbs used to support the flow of the meal rather than simply fill space between cuts. The restaurant works with both wet-aged and dry-aged beef, and the 360° open-fire grill gives the kitchen the ability to shape different courses with different levels of intensity.

Wine is not treated as background here. The programme has a strong focus on Argentina and is guided with real intent, with the sommelier explaining wines in detail and using pairing as a way to support the progression of the meal. The best moments are those where the wine helps frame the shift between smoke, richness and freshness, keeping the experience coherent from start to finish.

Service is calm, present and well paced, matching the intimacy of the setting. The concept itself is also highly transferable and has proven appealing well beyond Argentina, finding a strong following in major international cities where guests respond to the same combination of fire-led cooking, close interaction and guided food and wine.

With the new ranking, Fogón now leads the steak restaurants in Argentina, a position that reflects both the strength of the format and the consistency of its execution.

Fogón stands out because it delivers a complete format: a clear point of view on asado, a setting that brings guests into direct contact with the fire and a food and wine experience that is guided rather than left to chance.