Argentina is famous around the world for its beef, traditional asado, open-fire cooking and strong dining culture. In Buenos Aires, Fogón Asado has developed a distinctive way of presenting these traditions by turning the classic Argentine barbecue into an intimate, chef-led tasting experience. Founded in 2018 by Alex Pels, Danielle Jenster and chef Sebastián Cardamoni, the restaurant was created with the idea of helping visitors experience Argentine asado in a more immersive setting without having to travel to the countryside or depend on a private invitation.
Today, Fogón Asado is known for its live-fire cooking, carefully selected beef, dry-aging techniques and counter-style dining around the grill. Its reputation has also grown internationally, with Michelin Guide recognition and major global restaurant awards bringing additional attention to its approach to Argentine cuisine.
How Fogón Asado Was Started
Fogón Asado opened in Buenos Aires in 2018, founded by Alex Pels, Danielle Jenster and chef Sebastián Cardamoni. The founders identified a gap in the city’s tourism and dining experience: visitors could eat at a traditional parrilla, but that did not necessarily provide the deeper cultural experience of Argentine asado.
Their concept was to bring the atmosphere and ritual of an Argentine barbecue into a carefully designed urban dining room. Instead of simply serving grilled meat from the kitchen, Fogón allows guests to sit around the fire and watch the chefs prepare the food directly in front of them.
The restaurant’s development also involved considerable experimentation with beef. According to reporting on the restaurant’s evolution, the team spent time studying meat maturation and how factors such as animal feeding, size and season could influence different cuts.
This focus on ingredients, fire and technique became central to the identity of Fogón Asado.
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The Fogón Asado Dining Experience
One of the restaurant’s defining features is its 360-degree custom grill, positioned so diners can watch the cooking process from the counter. The current main tasting experience consists of nine courses, all prepared on the grill, and lasts approximately two hours and 40 minutes.
Rather than following a conventional à la carte restaurant format, Fogón presents Argentine cuisine as a sequence of courses. Chefs and hosts explain the ingredients, cooking methods and traditions behind the dishes, creating a dining experience centered on interaction.
The restaurant also offers a more exclusive 14-course Chef’s Counter experience, where a smaller number of guests receive an extended culinary journey through Argentine flavors and fire-cooking techniques.
Fire Is the Heart of the Restaurant
At Fogón Asado, fire is more than simply a cooking method. It is part of the restaurant’s identity and presentation.
The open grill allows guests to see the flames, smell the smoke and watch the chefs control heat and cooking times. This approach connects modern fine dining with the traditional Argentine parrilla.
Famous Foods at Fogón Asado
The restaurant’s tasting menu changes, but several dishes illustrate the style that has made Fogón Asado widely recognized.
Ribeye
Ribeye is one of the key beef courses associated with the restaurant. The meat is grilled and served with accompaniments such as mashed sweet potatoes, grilled vegetables and the chef’s vinaigrette.
Slow-Braised Asado
Another signature preparation is slow-braised asado, presented as part of the tasting sequence. It demonstrates how a traditional Argentine cut can be treated with a more contemporary fine-dining technique.
Pine Cone-Smoked Beef
Fogón also uses smoke creatively. Its tasting menu has included pine cone-smoked flat iron, served with cauliflower purée and flame-roasted corn. Reports about the restaurant’s development also highlight the popularity of its smoked beef cuts.
Chorizo and Morcilla
The experience is not limited to steak. Traditional Argentine barbecue elements such as chorizo and morcilla appear in the tasting menu, paired with ingredients such as roasted peppers, bread, quince and apple chutney.
Provoleta and Molleja
The meal can begin with dishes such as grilled provoleta cheese and molleja, showing the broader range of Argentine parrilla cooking beyond beef steaks.
Dulce de Leche Pancake
The meal finishes on a distinctly Argentine note with a dessert featuring dulce de leche, pancakes and Patagonian berries with whipped cream.
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Where Is Fogón Asado Located?
The Fogón Asado location at the address you provided is:
Fogón Asado
Uriarte 1423, C1414, Buenos Aires, Argentina
It is located in Palermo, one of Buenos Aires’ well-known dining and entertainment areas. Michelin lists the Uriarte location as a restaurant specializing in meats and describes it as an intimate, reservation-based dining experience centered on traditional grill cooking.
The restaurant brand also operates another Buenos Aires location at Gorriti 3780, offering the same general style of multi-course asado experience.
Fogón Asado
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Why Is Fogón Asado Famous Around the World?
Fogón Asado’s international recognition comes from its combination of Argentine culinary tradition and modern fine-dining presentation.
The restaurant has been featured in the MICHELIN Guide Argentina and has received international recognition in steak and fine-dining awards. Its official website currently highlights Michelin Guide recognition for 2024, 2025 and 2026, as well as a No. 22 position in the 2026 World’s 101 Best Steak Restaurants ranking.
In 2025, Tripadvisor’s Travelers’ Choice Best of the Best awards named Fogón Asado the No. 1 Fine Dining Restaurant in the World, according to the restaurant’s official website. In 2026, Argentine newspaper La Nación reported that Fogón again received the top position in Tripadvisor’s fine-dining category.
These recognitions have helped introduce Fogón’s interpretation of Argentine asado to international travelers.
What Makes Fogón Asado Different?
Traditional Argentine asado is deeply connected with social gatherings, family, friends and the ritual of cooking over fire. Fogón Asado takes that cultural foundation and places it inside a controlled fine-dining environment.
The restaurant focuses on the origin of the ingredients, meat preparation, maturation, wood, smoke and cooking techniques. Guests do not simply receive a finished plate; they are able to observe much of the preparation and interact with the chefs.
That combination makes Fogón particularly interesting for travelers who want to understand Argentine food culture while experiencing a sophisticated tasting menu.
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Key Highlights
- Founded in Buenos Aires in 2018 by Alex Pels, Danielle Jenster and chef Sebastián Cardamoni.
- Located at Uriarte 1423 in Palermo, with another location on Gorriti.
- Known for Argentine asado and live-fire cooking.
- Offers a nine-course tasting menu prepared entirely on the grill.
- Famous dishes include ribeye, asado, smoked beef, chorizo, morcilla, provoleta and dulce de leche dessert.
- Features an immersive counter-style experience around the fire.
- Recognized by the MICHELIN Guide and international restaurant rankings.
Conclusion
Fogón Asado Buenos Aires represents a modern interpretation of one of Argentina’s most important food traditions. From its beginnings in 2018, the restaurant has built its identity around fire, beef, regional ingredients and the social character of Argentine asado. Rather than treating barbecue simply as a steak on a plate, Fogón turns the cooking process itself into part of the dining experience.
For visitors to Buenos Aires, its Palermo location offers an opportunity to experience Argentine meat culture through a carefully structured tasting menu, open-fire cooking and direct interaction with the chefs. Its Michelin recognition and international awards have further established Fogón Asado as a restaurant with a global profile while keeping Argentine asado at the center of its story.
