Juan Ramírez de Velasco 1456, Chacarita
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Anchoíta Cava
It’s nearly impossible to snag a table at Anchoíta, one of the city’s hottest restaurants. So skip the reservation headache and go straight to Anchoíta Cava, the nearby wine and cheese bar, for specialties like housemade charcuterie, artisan bread and an excellent selection of wines. Sommelier Camila Torta recommends Bodega Cara Sur’s moscatel blanco, made from grapes grown in Valle de Calingasta in Argentina’s San Juan province, and suggests pairing it with house-cured surubí catfish. Gorging on the extensive selection of carefully chosen cheeses—over 100 different types from Argentina—is also a must.
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