Cabaña Las Lilas

Porteño power lunchers in suits sit next to American tourists plotting their itineraries on large city maps at this traditional Argentine parrilla. Even the most discriminating meat-loving locals are willing to turn a blind eye toward Las Lilas’ touristy reputation so they can feast on every single part of a cow perfectly cooked: mollejas de corazón (sweetbread), morcilla (blood sausage), riñones de ternera (veal kidneys) and more. Non-meat-eating dining partners will love the roster of salads, rich and creamy side dishes (potatoes and squash) and fresh fish, such as merluza negra (Chilean sea bass), Patagonian spider crab and salmon.