Tucked away in the basement of the Hotel Mío (Av. Pres. Manuel Quintana 465, Recoleta) in Buenos Aires, this stylish grill and restaurant elevates classic Argentine meat dishes with international techniques thanks to the talent of chef Jerónimo Bichi, who cut his teeth at Las Leñas in Mexico and Mudrá in Spain.
His is an approach that’s making waves: in July, the Río de Janeiro Rufino, under the stewardship of Agustín Brañas, was included in the prestigious Michelin Guide.
Whet your appetite with the Patagonian lamb fried empanadas or the sweetbreads with cauliflower puree and crumbled potatoes.
Be sure to save some space for the main course: Rufino’s forté is in premium cuts such as the succulent ribeye with chimichurri butter and garlic. The ribs are slow cooked for six hours, while the T-bone weighs in at a kilo.
Alongside such traditional fare are more contemporary creations, such as braised osso bucco and cheek with creamy corn, creole salad, and Malbec reduction.
Pair these with one of more than 45 labels that showcase the diversity of Argentine winemaking. While Mendoza and Salta feature prominently, there are also vintages from Patagonia, Córdoba, and other regions. It’s not just reds, either: while the robust malbecs stand up to the rich meats, white wines, rosés, and sparkling wines point to an increasingly varied winemaking scene. These can be ordered by the glass, for those curious to try a couple.
For those who still have space, there is a menu of classic Argentine desserts such as flan with dulce de leche and pancakes.
Dining and Cooking