Steakhouses›Steakhouses in Buenos Aires›Cabaña Las Lilas
Argentine parrilla · Puerto Madero · Buenos Aires
Cabaña Las Lilas
Angus and Hereford from the partners' own estancias, raised on grass and aged at least 21 days, on the Puerto Madero docks since 1995.
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By Inès Vacher · Steakpedia editorial voice · Who writes
Why go
Las Lilas starts at the ranch. The restaurant is a partnership between Estancias y Cabaña Las Lilas, a family cattle company in its fourth generation that breeds sires, and Belarmino Fernández Iglesias, owner of the Rubaiyat steakhouses of Brazil, Chile and Spain. The beef on the plate comes from the partners' own herds, a closed loop the manager described to La Nación in 2025 as field to plate. It opened in November 1995, when Puerto Madero had almost nothing else, and the owners count more than six million diners since. The Michelin Guide gave it a Plate in 2024 and 2025.
What to order
- Ojo de bife (rib-eye), Angus
- Picaña Summus Rubaiyat
- Queen Beef
Not published: fire, grade, price.
01What to order
- Ojo de bife (rib-eye), AngusThe cut La Nación names first; Michelin calls the Angus rib-eye the house hallmark.
- Picaña Summus RubaiyatThe rump cap, named after the partner's Brazilian group; La Nación lists the picaña among the signatures.
- Queen BeefA 650 g / 23 oz bife de chorizo (strip) with soufflé potatoes, added to the menu in 2024.
- Las Lilas Baby Gold and Las Lilas LevísimoTwo cuts from one bife ancho: Baby Gold is the outer end, the ceja; Levísimo is the center.
- Chuletón al fuegoA bone-in chop flambéed with cognac, with truffled mash, for three.
- Chinchulines and bife de costillaThe offal and the bone-in rib Time Out picked in 2025.
02The beef
Breed first. Fondo de Olla, in 2024, listed Aberdeen Angus and Hereford from seven estancias in different regions of Argentina; La Nación, in 2025, said British breeds, mostly Angus. Both say pasture. Fondo de Olla adds that the cattle finish on open grass with no feedlot, as steers of about two years and 400 to 500 kg / 882 to 1,102 lb, and that meat is chosen for marbling at the packing plant. Time Out places the herds in Buenos Aires province. Aging, per La Nación: at least 21 days for boneless cuts and 12 days for those on the bone.
03The fire
The grill sits behind glass, in view of the dining room, per Time Out, and a display of raw cuts greets guests at the door, per Fondo de Olla. No source states whether it burns wood, charcoal or gas.
04The story
La Nación dates the opening to November 1995; the manager recalled that Puerto Madero then had almost no other restaurants. In good years the house served up to 1,500 covers in a day with a staff of 150; in 2025 more than 90 people worked there. The cellar holds about 7,000 bottles across 300 labels, and Time Out notes several Wine Spectator awards for the list. Since 2024, the menu has added cuts from a deconstructed bife ancho and an eight-cheese cart served before dessert.
05The practical
Avenida Alicia Moreau de Justo 516, Puerto Madero, with a terrace facing the dock. Open every day, noon to midnight (Fondo de Olla, 2024). Phone +54 11 4313-1336. Michelin's listing notes half portions for most dishes. Steakpedia found no dated menu prices; ask when booking.
- Address
- Av. Alicia Moreau de Justo 516, Puerto Madero, Buenos Aires
- Phone
- +54 11 4313-1336
- Directions
- Google Maps ↗
Where does Cabaña Las Lilas get its beef?
From the estancias of its partner, Estancias y Cabaña Las Lilas: Angus and Hereford raised on pasture, with no feedlot finishing, per Fondo de Olla (2024).
How long is the beef aged at Las Lilas?
At least 21 days for boneless cuts and 12 days for bone-in cuts, per La Nación (2025).
Is Cabaña Las Lilas in the Michelin Guide?
It had a Michelin Plate in 2024 and 2025. Steakpedia could not confirm the 2026 selection.
When did Cabaña Las Lilas open?
In November 1995, in Puerto Madero.
06In Buenos Aires’s selections
07Sources
timeout.com · guide.michelin.com · joinpearl.co · fondodeolla.com · lanacion.com.ar · guide.michelin.com · guide.michelin.com
Last verified Oct. 29, 2026.
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