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La Chacra: Overpriced
I chosed this restaurant after reading some reviws here on virtualtourist and I must say I totally desagree with the good comments written about it. It is overpriced and the food is really among the worst I ate during my trip. I took and sado which was like chewingum and an empanada probably made a week before. The wine was good, the only good side of that dinner. I paid 300 pesos (45€) for an asado, a salad and one empanada.
Favorite Dish: Just the wine.
- Food and Dining
- Wine Tasting
La Chacra: If you want to try the famous Argentinian beef...
The restaurant is located on Avda Cordoba between Avda 9 de Julio and Suipacha.
The food is deliocious and the staff does everything to spoil you to the max. If you are interested, you can get a lecture for the different types of meet for free.
The prices are more then acceptable in comparison to the quality of service.
The local brandy is called grappa. Don't believe them when they say it is very strong :)))
- Food and Dining
lachacra: Probably The best steak i've ever had
There's a reason why Forbes magazine put this restaurant on it's to 10 steakhouses in the world. It lives upto its reputation. Had dinner here twice and both time steaks were just perfectly cooked. Try the tenderloin in pepper sauce...
La Chacra: Avoid... expensive and chewy steak
This restaurant in Cordoba corner 29 July (city center) is highlighted in a famous tourist guide as a typical local steakhouse, recommended for its steaks. It is a major disappointment: first, the bife de chorizo was chewy, hard, server half cold.... incredible for Argentina; second, it turned out to be quite expensive when you add the "couvert service" (10 ARP for some old bread and butter), coffee (also 10 ARP); the house wine was very basic, and again expensive. In my view it is the definitive tourist trap mutton, to appeal you dressed in its lamb clothes of a typical local, no-frills place. AVOID!
Favorite Dish: None
La Chacra: where Steaks are an art-form !
La Chacra is one of B.A.`s famous "Parillas" ( Steak- and BQ-HRestaurants).A Parailla has an "Asador",an open fire of glowing charcoals around which a number of vertical metals ("asadores") holding pieces of various meats or whole carcasses of lamb, pork and goat. These rotate to get the heat regularly from most sides.The cook will come over eventually to cut off portions as they are ordered. The La Chacra restaurant is very representative of such Parrillas and offers the very best of this sort of classic Argentinian food.Besides, there are ofcourse all kinds of barbequed chicken, sausages etc and a rich choice of local Argentinian dishes, like Empanadas.
Steaks come usually in 400 or 600 gram cuts (!)
Open from noon to 1:30 a.m.
Favorite Dish: Bife di Lomo (Eye Filet of Beef) with mixed salads and a bottle of red Argentinian Malbec
La Chacra: Good central place for steaks
If the sight of the stuffed cow doesn't lure you into La Chacra, surely the display of meat on an open fire spit in the window will. We stopped here for lunch on our last day (recommended in Frommers), one more hunk of beef before we headed home back to a normal diet. Lunch at most Buenos Aires restaurants is not terribly busy, there were many empty tables. Also like many Buenos Aires restaurants, you are served by waiters in black pants and white dinner jackets and served on tables with white linen even though you will not feel out of place in casual attire.
Favorite Dish: For my last meal in Buenos Aires, I selected a ribeye steak (ojo de bife) which came without any sides so I ordered one last plates of french fries (papas fritas), a common side dish as well as salad. David ordered Lomo La Chacra, a tenderloin covered in cheese and a sauce with vegetables, his selection was better than mine even though I enjoyed the ribeye, I would heartily recommend the Lomo La Chacra.
Before our entree came, they served us an empanada, which was pretty tasty and the usual bread which I assume is the table service. Locals were getting sauce with their empanadas, I don't think our waiter knew enough English to explain it to us so he didn't offer us any.
Our bill came to 101 pesos ($33 US) including table service of 5 pesos each and 2 drinks.
THE FAMOUS ASADO: A GREAT TIME IN BUENOS AIRES
La Chacra has an excellent service, though many restaurants also offers incredible steaks, but La Chacra is part of the great gastronomy tours in the city! I strongly recommend you to be there, I had a great time there with my american friend Steve from New Orleans!
Favorite Dish: The SALSICHA CRIOLLA is something from another planet!
- Business Travel
LA CHACRA: HEHEHEHE ARGENTINA MEANS: STEAK!!!!
This restaurant is one of the most famous ASADORES of Buenos Aires, big space with old tables and chairs, a place where you learn everything about the real argentinean barbicue, very fine service they offer and they will make you travel through the traditions of the gaucho culture.
Favorite Dish: Their salads are also very special.
- Business Travel
La Chacra: Parrilla
Argentina may be a vegetarian's nightmare, but it is heaven for dedicated carnivore. No diner would accept anything but a superb steak, and even French-style restaurants could not survive if a thick, tender, juicy and perfectly-cooked fillet was missing from the menu. Apart from Las Lilas, the four most famous Parrillas in Buenos Aires are La Chacra on Ave. Cordoba 950, the Restaurant 9 de Julio, on Av. 9 de Julio, Las Nazarenas, Reconquista 1132, Retiro and La Nueva Rurale, Suipacha 453.
A good Parrilla also has an Asador -- an open fire of glowing coals around which a number of vertical metal crosses hold carcasses of goat, lamb and pork meat. These slowly rotate to get the most benefit from the glowing embers, and the chefs, usually in gaucho outfits, will come over from time to time to slice off portions as they are ordered by the customers. The La Chacra restaurant is very representative of such Parrillas and offers the very best of this sort of classic Argentina fare.
Just to accentuate the fact that it is a Steak House par excellence, diners must share the entrance of the restaurant with an enormous stuffed bull. Opposite, in a glassed-in enclosure, the restaurant's Asador faces the street for optimum effect. Decor is rustic Argentine, with a dash of kitsch. Huge deer heads and boar are mounted around the walls, though La Chacra does not serve venison or wild boar.
South Americans dine very late, with international-style restaurants generally not opening until 8 or 8:30 p.m. and diners often arriving as late as 9 or 10 p.m. and finishing around midnight or later. But a few Parrillas like La Chacra are open right throughout the afternoon and one suspects that many a large contract is finalized over these establishments' magnificent steaks.
Favorite Dish: A typical Parrilla meal will begin with Empanadas -- small, meat-filled pastry pockets that are the traditional starters. A bewildering choice of side-salads then accompany the grills. For those who have searched in vain to find a really first class salad in a European city, those available in the better parrillas of Buenos Aires will be a joy for eye and palate. At La Chacra the selection is enormous --- 24 varieties to choose from --- ranging from Einstein (beetroot, apple, hearts of palm, almonds, vinaigrette with cream and herbs) to Alexandra (lettuce, grapefruit, pear, apple, orange, grapes, celery, nuts with mayonnaise and cream.)
What often confuses visitors trying to select a meat course is that the local cuts may differ greatly from those found at an American, Asian or European butcher. Here is the code-breaker which will allow you to understand the strange, romantic-sounding names on the Parrilla menu.
The finest cut of beef, and likely to be the highest priced -- though ridiculously inexpensive by international standards -- is Bife de Lomo which equates to Eye Fillet. The most popular cut is Bife de Chorozo, a steak cut off the rib and somewhat similar to Sirloin or Porterhouse. T-bone steak has its equivalent in Bife de Costilla, and is generally enormous. Rib Roast, known as Tira de Asado, is the second most popular cut with Portenos. When grilled on the spit, this cut will be thick and short, if cooked on the char-grill it will be thinner and longer.
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