La Cabrera
The Atlas Review
The BBQ Atlas
Gastón Riveira built La Cabrera on the parrilla — the Argentine grill — where meat is the point and fire is the method.
La Cabrera opened in Palermo in 2006 and has grown into a small chain across Buenos Aires, but this is where it began. The kitchen works the parrilla with the kind of single-minded purpose that comes from knowing exactly what you do: Hereford, Aberdeen Angus, Brangus, Wagyu — cattle breeds chosen and grilled over fire. There is no mystery here, no distraction. You come for meat cooked properly on a grill, and that is what you get.
Daily happy hour runs 18:30 to 20:00 with 30% off the bill. That is the practical information. The rest is what you order and how you eat it.
Community photos
No community photos yet — be the first to share one.
Reviews
Loading reviews…
Signature Dishes
Signature Brisket
Slow-smoked until tender with house rub
House Sausage
Craft sausage with regional spice blend
Recommended Gear
ThermoPro
ThermoPro TP02S Instant-Read Thermometer
The cheap upgrade that changes everything. One-second read, dead simple — the first thing a beginner should own.
Weber
Weber Smokey Mountain Cooker (57cm)
The people's smoker. Holds temp like a champion, outlives you.
RAPICCA
RAPICCA BBQ Gloves (932°F)
For handling a 6kg brisket at 90°C with your dignity intact.
Affiliate links — The BBQ Atlas earns a commission on qualifying purchases made through links on this page — at no extra cost to you. It helps keep the map free.