Rooftop Asado in Buenos Aires: Argentine BBQ with Wine

Cook an Argentine barbecue, then sit down to the seven courses you just prepared

A rooftop asado experience in Buenos Aires where you learn to prepare and cook an Argentine barbecue alongside a professional BBQ master, then eat a seven-course menu with wine pairings. The chef walks you through every step of the tradition—from empanadas and chorizo to rib eye and smoked tri tip—on a private terrace in Palermo Soho, with vegetarian options available on request.

The Experience

What makes this different from watching someone else cook is that you're the one doing it. On a rooftop in Palermo Soho, a professional Argentine BBQ master shows you how to prepare and cook each cut—the matambre pork belly marinated 24 hours, the smoked tri tip, the rib eye with home malbec and herb salt—and explains the stories behind the tradition of the Gaucho Argentino. You're not standing at a distance; you're learning the technique and the reasoning as the fire does the work.

The menu unfolds over 2.5 hours and includes seven courses: homemade empanadas from Tucumán, blood sausage, chorizo you'll prepare with chimichurri, the marinated pork belly, smoked tri tip, rib eye, and a traditional chocotorta cake with dulce de leche ice cream. Wine tasting runs throughout—enough that you won't leave thirsty—and water is on hand. The group stays small, which means the chef can adjust to what you want to know and can handle special dietary needs if you message ahead at least 24 hours.

The terrace is on the third floor, reached by stairs. If weather turns bad, the experience moves indoors to the living room and carries on the same way. Public transport runs nearby if you need it, and the experience suits all fitness levels—the work is hands-on but not strenuous.

What’s included

• The experience includes a seven-course menu (empanadas, blood sausage, chorizo, matambre, smoked tri tip, rib eye, and chocotorta cake).
• premium wine tasting and water.
• instruction from an English and Spanish-speaking Argentine BBQ master.
• and 2.5 hours of hands-on cooking and explanation of the tradition and technique behind each dish.

Good to know

Easy physical levelPublic transport nearbyInfants must sit on laps

Operated by La Terracita

Is this one for you?At 2.5 hours, this fits into a single afternoon or evening without consuming your whole day, leaving time to explore Palermo Soho before or after. The small group size and private setting mean you get personal attention from the chef rather than being one of many at a larger event.

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Top questions

What exactly do I cook during the asado experience?

You prepare and cook four different meat varieties: chorizo with chimichurri, matambre pork belly (marinated 24 hours with lemon, mustard and local herbs), smoked tri tip, and rib eye with home malbec and herb salt. The chef guides you through each step and explains the tradition behind the Gaucho Argentino method.

Is the wine pairing included, or do I pay extra?

Premium wine tasting is included throughout the 2.5-hour experience, along with water. The operator notes you won't leave thirsty.

Can I do this if I'm vegetarian or have dietary restrictions?

Yes. A special vegetarian menu or other dietary accommodations can be arranged, but you need to message the operator at least 24 hours in advance to request it.

What happens if it rains?

The experience doesn't cancel. If weather is bad, the rooftop asado moves indoors to the living room and proceeds the same way, so you still cook and eat the full seven-course menu.

Where in Buenos Aires does this take place?

The rooftop terrace is in Palermo Soho, a trendy neighborhood in Buenos Aires. The terrace is on the third floor, accessed by stairs, and public transportation options are available nearby.

What's included in the seven-course menu?

The menu includes homemade empanadas from Tucumán, blood sausage, chorizo, matambre pork belly, smoked tri tip, rib eye, and a traditional chocotorta cake with dulce de leche ice cream. You prepare the meat courses yourself under the chef's guidance.