The Buenos Aires food and drink trends to expect in 2026

It seems 2026 is shaping up as the year of low-alcohol consumption. Every other post popping out at me in trade rags and social media is about low ABV, no-alcohol cocktails, alcohol-free beer, low-alcohol cocktails, low-alcohol wine and mocktails. Call them what you want, but it looks like we might be zeroing in on being less lush.  Let’s start with coffee, because our caffeine fixes will rise. Specialty coffee shops have been on the up and boomed in the past year. In Chacarita, where I live, there were five such cafés within a five block radius of my house in 2020, which I considered a luxury. These included Salvaje, La Noire, and the shuttered Marte.  Today, a few blocks from home, I’m spoiled by Jungla (buy plants!), Cuervo (watch them roast on site!), Hobby (a teen favourite), Nomada (never been), No Coffee No Prana (comes with a yoga studio) and Docena (brand new). The coffee industry has truly blossomed.  Caffeine is always affordable Why? Because the cafeteria experience is affordable. Anyone, of any age, can frequent one, spontaneously, and grab a coffee to hang out with friends, get some work done, or have a meeting. Everyone can afford a cup of coffee (even if it costs more than in Mexico City or Madrid right now). Most can afford to boost it with a pastry or a sandwich.  Coffee shops are showered with love. Thought is put into design and concept to create sensorial experiences. There’s an unwritten no-frown policy for lolling. On the contrary, nursing one’s grinds is totally acceptable.   In 2026, I’d like to see a rise in “healthy” coffee shops, partnering with running clubs and gyms, day-time pop-ups with vinyl DJs, thoughtful bites and people socialising, excited to try botanical infusions (think lavender flat whites), rather than being fuelled by booze. Such events are all the rage in São Paulo. Forecast: drier than usual Agüita de tomate, Tegui On a personal level, I’ve set myself the goal – that I adhered to during the pandemic – of consuming alcohol only two days a week. You’ll agree, it’s challenging given my line of work, and as a sommelier. So far, so good. We’re on day 15. This accompanies life rules I’ve implemented: no solo drinking, not falling for the charms of hotel minibars, and always drinking a ton of sparkling water.  The dry January concept is positive, but does it really have much effect on your health? It’s evidence of self-control, sure, but I don’t know why anyone would want to subscribe to this during the gloomy Northern Hemisphere winter or the sunny summery south. But there you go. Drinking twice a week is a realistic goal, and now I’m part of the stats, consuming less alcohol, my way. Bartenders are taking the trend seriously. “Cocktails prepared with lower alcohol, such as vermouth-based drinks, will come down in price,” says Ludo de Biaggi, of bar and restaurant BASA.  “People would prefer to drink more without the big kick, and we bartenders are interested in people drinking more cocktails, [rather] than fewer. Take agüita de tomate at Tegui [bar and restaurant] – it’s low ABV. Less alcohol, lower prices and more volume is what I’m applying in my bars.” Food nostalgia and opulence As for dining in Buenos Aires, I see two trends: the “Milei way” — boasting a return to opulence, caviar and edible gold foil in large-scale establishments  — and food nostalgia, bodegones elevating dishes and decor to create upscale experiences.  Mengano and El Preferido de Palermo led the charge, and the new wave of neo-bodegones includes Fraga in Chacarita, Burdo in Colegiales, and Garabato in Núñez. With Garabato (see cover photo), the third offering from chefs Lucas Canga and Calu Corso, they have added a white tablecloth bodegón experience to their repertoire. The menu comprises a mix of vintage and classics such as gildas showing their mussel, ham and cheddar cheese tart, prawn cocktail, and trout and its roe on honey butter bread.  Meanwhile, the teams at MAD Pasta and Piedra Pasillo, Canga and Corso’s first two establishments, continue to morph extraordinarily. Lucila Rodríguez had a distinguished career as one of Narda Lepes’ right-hand women before opening Burdo in August. Converting a centenary house into her first restaurant, its 100 seats scream “accommodating bodegón.” The space divides up into kitchen counter, main dining room overlooking the open kitchen, side room, and cellar for private tastings. The wine list is notable, vintages that Lucila and her brother-in-law Martin Eddi adore, 100 labels going beyond Argentina to include Adelaide Hills, Alsace and Colchagua Valley. Solid winks proving we’re finally open to the business of wine imports.  Burdo Star dishes on the seasonal market-led menu include chambota, a veggie moussaka with plenty of bite, and grilled cabbage with salsa verda that will make you fall in love with this often-neglected leaf. Bodegón-esque dishes include buñuelos and a poultry twist on vitello tonnato, further nods to the trend of traditional dishes given contemporary upgrades. As for the “Milei way,” hospitality investors heeded the president’s promises to revitalize the economy — and have splurged. As mentioned in December, Casa Palanti pulled out all the restoration stops to give the 1922 building a new lease of life. Here, Uruguayan caviar pairs with both sweetbreads and rigatoni for that lux touch. Ossetra roe also tops scallops and artichoke capeletti at Presencia in Recoleta. At Gaucha in Palermo Hollywood, which opened in December, chef Juan Carlino elevates the parrilla concept with a 15-course paired tasting menu. Grandeur across the realm. Chuchu, an Argentine bistrot at the National Railway Museum in Retiro, opens in February and will compete with large-scale formats such as Palanti, Costa 7070 and Burdo, for indoor and al fresco dining for 150 people.  A new challenge for the Mengano team. Are we ready to splash cash, Milei and Menem style, in restaurants? Your bank balance knows the answer.  My 2026 hospitality utopia Public bathrooms are on my wish list. Certain neighbourhoods are starting to smell like Chueca in Madrid and Barri Gòtic in Barcelona: of pee. Where do we women wee? Asking permission in a café to manage my bodily functions stinks in 2026. It’s time to build cubicles and use a QR system I would happily pay for to ensure they are spotless and accessed by the right patrons.  Finally, let’s switch steak tartare for more exciting raw beef dishes. South Korean yukhoe uses soy sauce, sesame oil, garlic and sugar, while carne salada, originating in Trentino in Italy, is made with juniper berries, rosemary, garlic and bay leaves.  Get creative with our most prestigious ingredients, chefs, and give our taste buds a treat this 2026.