Steakhouses›Steakhouses in Buenos Aires›Nuestro Secreto
Argentine parrilla · Recoleta · Buenos Aires
Nuestro Secreto
A glass grill room in the Four Seasons garden, with an asador lit with wood on weekends and clay ovens for the long cooks.
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By Silas Brand · Steakpedia editorial voice · Who writes
Why go
Wood on weekends. On those days the asador is lit with wood, per Time Out in 2025. The city's tourism guide adds clay ovens for long cooking and an asador criollo, the open fire with meat on iron crosses. The room is glass. The hotel opened it in 2013 and called it the first restaurant in Argentina enclosed entirely in glass, set in a raised garden between the modern tower and La Mansión. Forbes Argentina reports that Architectural Digest picked it among the eight most beautiful glass-built grills in the world. Chef Patricia Ramos runs it.
What to order
T-bone, half a kilo
Ojo de bife (rib-eye)- Bife de costilla
Not published: aging, breed, grade, price.
01What to order
- T-bone, half a kiloNamed by Time Out among the house cuts, with the bone in.
- Ojo de bife (rib-eye)On both the Time Out list and the city guide's.
- Bife de costillaThe bone-in rib steak, also on Time Out's list.
- Bife de chorizo con hueso, lomo, entrañaStrip on the bone, tenderloin and skirt: the other cuts the city guide recommends.
- Provoleta de cabraGoat's-milk provoleta, singled out by La Nación when the restaurant reopened in 2020.
02The beef
Regenerative beef, 100% grass-fed, per Time Out in 2025. In 2020 La Nación singled out the aged meats. No source gives the breed, the estancia or the number of days. The menu also runs to fish and salads, Forbes Argentina notes.
03The fire
Three fires on the record. The asador, lit with wood at weekends. The asador criollo, with meat on crosses beside the flames. Clay ovens for the long cooks. No source names the wood. In March 2026 the kitchen hosted Manzanar 226, from Montevideo, for a menu built on embers and open fire. Order the beef on the bone.
04The story
Nuestro Secreto opened with the last phase of the hotel's $49 million renovation, announced on Oct. 29, 2013. The first menu was printed on newsprint, a nod to the Sunday paper that ends up lighting the fire. It closed for about seven months in 2020 and reopened on Friday, Oct. 16, fully booked, with a waiting list. Ramos joined the hotel in 2001 as chef de partie; the hotel says she has cooked with fire since childhood. From March 17 to 20, 2026, she hosted the team of Manzanar 226, No. 86 on the extended list of Latin America's 50 Best Restaurants 2025.
05The practical
Four Seasons Hotel Buenos Aires, Posadas 1086, Recoleta. Reservations: +54 11 4321-1552 or nuestrosecreto@fourseasons.com, per the hotel. For private events the hotel lists room for up to 40 in a greenhouse-style extension and 44 across three semi-private terrace rooms. Steakpedia found no published hours or prices. For the wood-fired asador, book for a weekend.
- Address
- Posadas 1086, Four Seasons Hotel, Recoleta, Buenos Aires
- Phone
- +54 11 4321-1552
- Directions
- Google Maps ↗
Where is Nuestro Secreto?
In the garden of the Four Seasons Hotel Buenos Aires, Posadas 1086, Recoleta, in a glass room between the hotel tower and La Mansión.
Does Nuestro Secreto cook with wood?
Yes. Time Out (2025) says the asador is lit with wood at weekends; the city guide adds clay ovens and an asador criollo.
What beef does Nuestro Secreto serve?
Regenerative, 100% grass-fed beef, per Time Out; cuts include a half-kilo T-bone, ojo de bife and bife de costilla.
How do you book Nuestro Secreto?
Through the hotel: +54 11 4321-1552 or nuestrosecreto@fourseasons.com.
06In Buenos Aires’s selections
07Sources
timeout.com · hotelexecutive.com · press.fourseasons.com · turismo.buenosaires.gob.ar · lanacion.com.ar · forbesargentina.com
Last verified Oct. 29, 2026.
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