Rib eye, short ribs, tenderloin, skirt steak, choripan. Smoked at a contemporary parrilla, grilled by an asador at a traditional steakhouse, or served as one step in a tasting menu next to sommelier-selected wine: the meat you’ll find in Buenos Aires is the stuff of every carnivore’s dream.

But if you look beyond the mountain of protein on your plate, you’ll see that Argentina’s cosmopolitan capital is going through a food renaissance. Culinary creativity is flourishing, with impressive tasting menus and northern-hemisphere influences taking Argentina above and beyond its reputation for serving the world’s best beef.

Spend an afternoon people-watching over a café con leche and pastafrola quince tart, sample a 12-step menu at one of the city’s hottest eateries, or sip something other than malbec at a tasting. It’s time to go beyond beef in Buenos Aires.

For the full guide, please visit Saveur.