If you’re a meat lover, then Corte Comedor restaurant in Buenos Aires should be on your list of must-visit places. Located in Bajo Belgrano, this restaurant attached to a butcher shop is a true meat lover’s paradise. Owned by Uruguayan Santiago “Guri” Garat and three partners, Corte Comedor offers a variety of meat options to satisfy your taste buds.

Corte Comedor Restaurant, a meat lover’s haven

At Corte Comedor, you can choose between meat from animals raised on grass, in mixed form. The restaurant is not a simple grill but a true meat restaurant, where you can indulge in delicious meat dishes that are cooked to perfection. Whether you prefer meat with marble and more tender grain or more flavorful and consistent, with yellowish fat on the outside, Corte Comedor has got you covered.

Not just meat

While Corte Comedor is primarily known for its meat dishes, the restaurant also offers a range of other delicious dishes that are worth trying. From heirloom tomato salad to onion rings and anchovies from Mar del Plata, each dish is made with the highest quality ingredients. The use of Mauricio Couly cheeses and Reliquia tomatoes, among others, is evident in every dish.

Casual & comfortable setting

Corte Comedor has a main room with a grill in sight, which is also connected to the butcher shop. The restaurant also has a “pet-friendly” patio at the bottom right, where you can bring your furry friend along. The tables on the sidewalk are also comfortable and provide an excellent view of the surroundings.

The restaurant has a modern and informal setting with the proper separation of tables imposed by the health situation. The service is young, attentive, friendly, and efficient.

A wine list to match

No meat dish is complete without a good wine, and Corte Comedor offers an excellent selection of wines to choose from. In addition to the Catena Zapata labels, which are always a staple, the restaurant offers pearls such as the Domingo Molina Cabernet, the Efusivo Saivignon Blanc by Fabricio Orlando, and the Pachamama by Roberto Cipresso and Rafael Domingo, among others.