Fogón Asado: Traditional Asado Turned Fine Dining Tasting Menu

The fire and an imposing parrilla sit in the center of the room, surrounded by a square bar.

Diners sit side by side, facing the fire.

The chefs put on a show from the open kitchen.

At Fogón Asado, experts have taken the traditional asado and spun it into an upscale 9-course dining experience.

If you’re looking for the best steak in Buenos Aires and a memorable experience, this is it. It will be the highlight of your trip.

This post is a review of my experience at Fogón Asado.

Stay around until the end for answers to the most frequently asked questions about booking your seat.

🚨Limited seating, special menu:

From La Toscana, Italy, Fogón will soon be welcoming chef Lorenzo Aniello, meat master of the restaurant I Due Cippi, ranked #4 in the World’s 101 Best Steak Restaurants and #1 Steak Restaurant in Italy.

From October 27th to 30th, at Gorriti 3780, Palermo, book your seat to try an Eight-Course Menu, accompanied by wines from Catena Zapata and Zuccardi, and the finest meats from Muge.

An Honest Fogón Asado Review

I have had the pleasure to attend Fogón Asado not once, but two times. First I tried the 9 course Tasting Menu at the Uriarte location.

For our second visit, we were invited to try the 14 course Chef’s Counter experience at the Gorriti location.

Both meals start relatively early depending on which menu you choose. The tasting menu starts at 7:40 pm. While upsettingly early for Argentines, this was perfect for early bird me.

A lot of meat is about to be consumed and you’ll need the rest of the night to digest before collapsing into bed.

When you arrive you’ll be greeted with a welcome cocktail made of crisp Torrontés wine and yerba mate gin.

The chefs explained the cuts of meat we’d be eating while other guests arrived and settled in.

The meat we’d be eating was on display, including massive ribs (just for show because the actual rib you’ll be eating had already been slowly cooking for 7 hours).

We settled in, ready to eat (luckily I’d practically been fasting all day in preparation).

Fogón : Is it worth it?

Both menus were memorable. Seriously, they’re two of the best meals I’ve ever had.

🏅Is it worth it? You don’t have to take my word for it. Here is a list of the recognitions Fogón Asado has received:

• 2025 | Named the #1 Fine Dining Restaurant in the World in Tripadvisor’s Best of the Best Awards.
• 2023 & 2024 | Included in both editions of the Michelin Guide Argentina as a recommended restaurant.
• 2024 & 2025 | Included in the World’s 101 Best Steak Restaurants ranking #36 and #35 respectively.
• 2025 | Declared a “Cultural Site of Interest” by the city of Buenos Aires, an official recognition for Fogon’s contribution to Buenos Aires’ food culture.

But if you do want to take my word for it, yes, it is 100% worth it. Sure, it’s not the classic asado and you should also try traditional Argentine parrillas, but then… this is not supposed to be your abuelo’s asado. This is something else. This is a bucket list meal letting Argentine meat become something truly special

For the 8 course meal you’ll try elevated versions of all of the asado classics from matambre to chorizo to ribs. Each dish is expertly paired with the right flavors, such as a crisp citrusy salad that cuts through the fat of the matambre (pork belly), turning a cut I usually skip into one of my favorites of the night.

The dishes that round out the the 14-course Chef’s Counter menu include iconic dishes from across Argentina, expanding the classic asado cuts to also include humita from the north, prawns from the coast, and lamb and trout from Patagonia.

After the flurry of small starters, we watched as they used pine cones to create the perfect smoke for our main course: the ceja (the eyebrow to the rib eye).

It was quite the show seeing them pull the flaming pine cones from the fire but even that paled in comparison to the final product.

Video of the meal: If you want to see all of the dishes and hear a concise but complete description of the Chef’s Counter menu, then watch my reel here.

The ojo de bife had been slowly cooked into such a buttery texture that with a simple tap the bone slipped away from the meat. These ribs were perfection.

Every dish was detailed in a way that you’ll never see in a typical steakhouse.

The provoleta cheese was topped with a cooked pear and torrontes reduction paired with a roasted eggplant topped with ricotta. This is a dish that lives in my dreams. I would go out to eat to eat only this dish, am I clear?

The typically tough and fatty matambre was perfectly paired with a cilantro lime salad.

These small but expert details elevate the asado into the fine dining experience Fogon is famous for.

At the end of the meal – when I thought I couldn’t hold a single bite more we were served dulce de leche filled crepes (panqueques con dulce de leche) topped with whipped cream and Patagonian berries.

A hot branding iron pressed into the sugar covered pancake, filling the space with smoke one final time to end the meal.

Reserve Your Fogón Asado

If you’re convinced, click here to book your own Fogón Asado Experience.

I’ve had a few friends with a lot of questions on how to book and what to book. Here’s a quick breakdown of your options:

• There are two locations (more on that below). Both offer the same experiences, just book which works best for you.
• There are two menus. A 9-course tasting menu with 30-35 diners and a 14-course Chef’s Counter limited at 10 diners.
• Lunch or dinner? If you’re on a budget, go for lunch. It’s more affordable. If you have the money to spend, then go for the Chef’s Counter for dinner.

With limited seating and high demand, Fogon does sell out during busy season so I recommend booking your seats in advance.

Keep in mind that you’ll be seated at the bar around the grill. That means you will be sitting side by side with your party.

If you have any questions about the meal, feel free to comment below as I always respond!

And since I’ve gotten asked a few questions many times, here is a quick FAQ to help you book…

What is the difference between the two Fogón locations?

When navigating the booking page you’ll quickly notice that there are two locations.

Both are in Palermo and have minimal differences, but here is a brief description of each location to clarify any doubts:

Fogon’s Uriarte location in Palermo Soho is the original restaurant, with a square bar and parrilla in the middle. There are 30 seats per evening for the Tasting Menu. There is a Chef’s Counter experience limited to 10 guests.

Fogon’s Gorriti location in Palermo Viejo is their newest and largest restaurant space. The main salon has 35 seats around the bar and central parrilla. There is a Chef’s Counter salon limited to 10 people.

Both restaurants offer the same guest experience, chef training, and menu format but have a slightly different vibe. When booking online you can check both locations for availability. 

My person opinion? Just choose your location based on availability and convenience for you. The experience will be the same.

What is the Chef’s Counter experience?

Fogon Asado’s Chef’s Counter is an intimate fireside dining experience limited to 10 people.

Guests interact quite a bit more with their chef and have an exclusive view of the cooking techniques and preparations.

The chef’s tasting menu is slightly more expensive, consisting of 14 courses prepared on the grill, with some similarities to the regular Asado tasting menu. Additions feature dishes from around the country like trout and lamb from Patagonia.

The wine pairings available feature more exclusive boutique selections.

I’ve eaten both meals and if you have the budget for it, I do recommend the Chef’s Counter.

Is wine included?

For the Tasting Menu there are two tiers of optional wine pairings – traditional and premium.

The Chef’s Counter experience’s wine pairing includes five rare, limited-edition wines.

Both pairings are not included. Pricing is comparable to the quality of the wines.

How many Guests are at Each seating? 

The Uriarte location seats 30 in the main salon. The Gorriti location is slightly larger and seats 35.

The exclusive Chef’s Counter is limited to 10 guests. We really did notice the difference in interaction with the chef here. I highly recommend it.

RESERVE YOUR ASADO | Thanks to Fogón Asado for inviting me to try this unique Buenos Aires food experience. As always, all opinions are 100% my own. Click here to reserve your asado.

Read More About Eating in Buenos Aires:

• 27 Popular Foods in Argentina You Have to Try
• The Best Buenos Aires Food Tours
• 11 Traditional Buenos Aires Food Experiences
• Asado Adventure: How to Experience an Asado in Argentina (Review + Discount Code)
• A Beefy Guide to Eating Steak in Buenos Aires
• 11 Traditional Desserts in Argentina You Have to Try