Bariloche has dozens of parrillas. Maybe four are great. Here's the shortlist I send to clients.
Alto El Fuego (Avenida Bustillo). The best ribeye in town and the only one I'd send a steak-skeptic to. Book the night you arrive; they hold tables for hotel guests on Bustillo if you ask.
El Boliche de Alberto (downtown). The classic. Wood-fired parrilla, no menu surprises, perfect for a group dinner after a ski day. Two locations — the Villegas Street one has more atmosphere.
Familia Weiss (Palacios Street). Not strictly a parrilla but the trout, the chivito and the Patagonian lamb belong in this list. The most consistent kitchen in town for non-steak nights.
Cassis (Avenida Bustillo km 7). Lake views, modern Patagonian, more refined. Save it for the farewell dinner. Reservation required, jacket helpful.
Butterfly (Hua Huan road). Tasting menu only, requires booking weeks ahead, and worth every peso. Not a parrilla — closer to a fine-dining experience built around local ingredients. The trip-topper, not the everyday.
Skip: anything with a hawker on the sidewalk handing out menus. The good parrillas in Bariloche do not need to chase you.
Author
Khosro Ronagh (Cogo)
Founder of YourSnowPlanner. 150 to 200 ski days a year across Argentina, Chile and major ranges. Personal planning for skiers heading to South America.
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