About Us

Fire, Precision & Beef

Fogón is not a traditional à la carte steakhouse. It is a tasting-menu restaurant centered on Argentine beef and live-fire cooking.

At the center of the dining room is a custom-designed parrilla where chefs cook, carve and serve directly in front of guests. There is no separation between kitchen and experience. The movement of the fire, the heat of the embers and the work of the chefs are all part of the meal.

Our cuisine is based on fire, but not simply on grilling. We work with traditional Argentine techniques and reinterpret them through a contemporary approach. Different temperatures, distances from the embers, woods, cooking times and forms of direct and indirect heat produce different results. Smoking, slow cooking, resting, charring and the interaction between fat and flame all form part of the kitchen’s vocabulary.

We think of this work as remastering fire techniques. Tradition is the starting point, but the objective is to understand it in greater detail, refine it and take it further.

The same philosophy defines the way we work with Argentine products.

Fogón works closely with producers and suppliers and looks at beef long before it reaches the grill. Breed, genetics, provenance, feeding, age, weight, fat development, marbling, maturation and traceability all influence the final flavor and texture of the meat.

This research has led Fogón to work with different expressions of Argentine beef, particularly Angus, and to explore both wet and dry aging according to the characteristics of each cut. Some meats gain complexity through maturation. Others benefit from less intervention. Some demand intense direct heat, while others require long, controlled cooking.

This focus on origin and technique extends beyond beef. Fogón’s menus bring together ingredients and preparations that form part of Argentina’s culinary identity, including provoleta, chorizo, morcilla, sweetbreads, corn, peppers cooked directly in the embers, dulce de leche and products sourced from different regions of the country.

The objective is not to transform Argentine ingredients into something unrecognizable. It is to give them greater attention, understand the product and producer behind them, and present them with precision.

For that reason, Fogón is built around a fixed tasting menu rather than an à la carte format.

The sequence allows us to tell a story progressively through different cuts, products and fire techniques. It also gives the kitchen control over one of the most important variables in cooking meat: time.

Each cut reaches the fire at a specific moment, cooks for a specific period, rests, and is carved when it is ready. The fire sets the rhythm of the experience.

The tasting menu can be accompanied by a pairing focused entirely on Argentine wines. Malbec naturally plays an important role, but the selection also explores different varieties, regions, altitudes, soils, climates and winemaking styles from across the country.

The physical experience of Fogón is equally important.

Fire is not hidden in the kitchen. You feel its heat on your skin, smell the wood and the fat reaching the embers, hear the crack of the fire and watch ingredients transform only a few feet away.

The chefs work face to face with guests throughout the menu, explaining the products, cuts and techniques as they prepare them.

A piece of beef is not simply served. Its breed, provenance, feeding, maturation and cooking method can all form part of the conversation. The same is true of the wines, the ingredients and the traditions behind each preparation.

Since opening in 2018, Fogón has continued to evolve through research, experimentation and a growing relationship with Argentine producers. That work has expanded our interpretation of Argentine asado into a broader exploration of Argentine fire cuisine, steak and beef culture.

Fogón has been included in the MICHELIN Guide Buenos Aires & Mendoza in 2024, 2025 and 2026.

In 2026, World’s 101 Best Steak Restaurants ranked Fogón No. 22 in the world, making it the highest-ranked steakhouse in Latin America on that year’s list.

That same year, Tripadvisor’s Travelers’ Choice Best of the Best Awards named Fogón Asado the No. 1 Fine Dining Restaurant in the World, for the second consecutive year.

These recognitions have brought international attention to Fogón, but the restaurant continues to be driven by the same elements: product, fire, technique and curiosity.

Fogón is not about changing Argentine cooking until it becomes something else. It is about understanding the product from its origin, respecting the knowledge accumulated around fire, applying greater precision to the technique and continuing to explore how far an Argentine steakhouse can go.

Argentine ingredients, Argentine wine and fire at the center of everything.