José El Carnicero

Three stakes in the window, a wood fire beside them, and beef from a family farm in La Pampa.

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By Silas Brand · Steakpedia editorial voice · Who writes

How to book

Book on Meitre ↗Call Map ↗

Booking link from the restaurant’s own website, checked Nov. 1, 2026.

Why go

Three stakes in the window. Large pieces of beef, pork and lamb roast slowly beside a wood fire, a la estaca, per Clarín Gourmet in 2024. This is the asador, not the grate: the countryside way, moved to Thames street in Palermo. Smaller cuts go on horizontal grills. Some dishes come out of a wood-fired oven. A long bar of stools faces the embers. The beef comes from the partners' family farm in La Pampa and is dry-aged. In 2026 the Michelin Guide added it to its recommended list.

What to order

From the stake: lechón, cordero or vacío
Ojo de bife con hueso
Costilla al asador

Ageddry

Firewood

Not published: breed, grade, price, year opened.

01What to order

From the stake: lechón, cordero or vacíoEach brined, roasted slowly on the stake and served to share; ARS 45,000 each in May 2024 (Clarín Gourmet).
Ojo de bife con huesoBone-in rib-eye, ARS 40,000 in 2024. The Michelin Guide's note mentions a 900 g / 32 oz rib-eye.
Costilla al asadorBeef ribs from the stake, named by Time Out in October 2026.
Milanesa de bife anchoA bone-in milanesa, ARS 42,500 in 2024.
Lengua a la vinagretaTongue vinaigrette, ARS 18,500 in 2024; Time Out and the Michelin Guide both name it.
FlanARS 9,600 in 2024; the dessert the Michelin note singles out.

02The beef

The beef comes from the partners' family farm in La Pampa and is dry-aged, per Time Out (October 2026). Clarín Gourmet called it the house's own production in 2024 and said the cuts rest up to 50 days in a display cabinet; in 2025 a waiter told the Buenos Aires Portal about 20 to 25 days. The Michelin Guide notes a dry-aging chamber, and a glass meat cooler separates the bar from the dining room. Lamb and pork share the stakes with the beef. Starters lean on offal and charcuterie: tongue, chicken pâté, a pork terrine with pistachios.

03The fire

Firewood. Large pieces on three stakes in the window, cooked slowly beside the fire. Smaller cuts on horizontal grills. A wood-fired oven for other dishes. The lechón, the lamb and the vacío go into brine before the stake, per Clarín Gourmet. Sit at the bar. Order from the stake.

04The story

José El Carnicero belongs to Germán Sitz and Pedro Peña, the pair behind Niño Gordo and La Carnicería on Thames street, and it stands across the road from La Carnicería. Clarín Gourmet presented it as their new venture in May 2024. Sommelier Sorrel Moseley-Williams put the wine list together, with bonarda, garnacha, malvasía and torrontés, and a house wine, Bife, made for La Carnicería and José. In July 2026 it was one of 13 new recommended restaurants in the third edition of the Michelin Guide Buenos Aires & Mendoza.

05The practical

Thames 2316, Palermo Soho. The house's website lists every day, 7 pm to midnight. Book online through Meitre, or by phone and WhatsApp on 11-2819-8337. A small room: about 30 seats in 2024, per the Buenos Aires Portal, which advised booking ahead. Wines are mostly natural (Time Out).

Address: Thames 2316, Palermo, Buenos Aires
Phone: +54 11 2819-8337
Website: joseelcarnicero.com.ar
Directions: Google Maps ↗

What is a la estaca at José El Carnicero?

Large pieces of beef, pork and lamb roasted slowly on stakes beside a wood fire, in the window, instead of on the grill (Clarín Gourmet, 2024; Time Out, 2026).