La Cabrera has to be the top parilla in the city. The advantage La Cabrera has over La Brigada is that it sits right in the heart of Palermo Viejo’s nocturnal explosion, it has a little more social oomph than La Brigada, and the atmosphere around the grill is a little less life-threatening.

Guests are administered champagne while they wait for a table – and you’ll have to wait, so do not be late for your booking. The interior is a cosy but simple mesh of white walls splashed with modern art, while the pressed white table linen weighed down with wine bottles sends out the message that you will not leave standing.

The simple Argentine food is prepared on Gastón Rivera’s surprisingly small grill. Tuck into provoleta cheese, chorizo and morcilla (blood sausage), accompanied by dozens of tasty sauces to start, followed by rib-eye, fillet and beef off-the-bone cuts – a meat feast to be washed down with a full-bodied Malbec. It’s all about the quality of the cuts, the pine wood he uses to add flavour, and, of course, timing.

There is a now a second outlet just down the road at 5127 Cabrera St, tel: +54 11 4832 5754