Argentine gastronomy is starring once more on the international scene following the presentation of the 2025 MICHELIN Guide to Buenos Aires and Mendoza. The announcement was made at the iconic winery Bodega Susana Balbo in Mendoza, bringing together some of the leading figures in the industry. Featuring a selection of 80 restaurants – 56 in Buenos Aires and 24 in Mendoza – this year’s edition shows sustained growth and an ever more expansive commitment to diversity and richness across the local gastronomic scene.
Among the different award categories, one reflects an awareness that transcends flavor: the MICHELIN Green Star. The honor recognizes restaurants that adopt sustainable practices, reduce their environmental impact and promote greater food awareness. In 2025, three new restaurants joined the select group, reaffirming the fact that haute cuisine can be a medium for change.
Which are the 3 new restaurants to receive Green Michelin Stars?
Alcanfor: vegetable cookery and micro-seasons in Villa Crespo
In a quiet corner of this Buenos Aires neighborhood, Chef Julián Galende leads Alcanfor, a bistro where simplicity, flavor and a profound connection to the richness of the earth come to the fore. The concept is vegetable-based with seasonal products from local producers, guaranteeing not just freshness and quality but also allowing a micro-seasonal approach in which the ingredients change week by week, depending on what nature has to offer.
In addition, a commitment to recycling and waste reduction make Alcanfor a leading light for sustainable cookery, local identity and contemporary environmentalism on the Buenos Aires scene.
Angélica Cocina Maestra: wine to the fore but rooted in the earth
Located in the heart of Mendoza, Angélica Cocina Maestra has not just received its first MICHELIN star this year, it also received the coveted Green Star. The project by Josefina Diana and Juan Manuel Feijoo takes a “Wine First” approach in which wine is the starting point and inspiration for each dish.
The organic vegetable garden, which uses non GM-modified seeds, is one of the restaurant’s treasures. It produces many of the products that end up on the plate, working in harmony with Mendoza’s seasons. However, their commitment goes beyond food: Angélica’s team work actively on off-setting their carbon footprint, planting native forests as part of a long term, regenerative vision. This is an experience that pairs both flavors and values.
Osadía de Crear: oenological sustainability
In the beautiful setting of Susana Balbo Wines, Osadía de Crear reaffirm the idea that wine and cooking can speak the same language: that of sustainability. Chef Flavia Amad Di Leo leads a contemporary concept that draws on organic ingredients, many of them grown in their vegetable garden.
The gastronomic project is linked directly to the place’s viticultural identity. The choice of local products and suppliers does not just drive the circular economy but also helps promote honest, coherent cooking that respects its local environment. The Green Star was thus given in recognition for a holistic project in which every culinary decision has a positive impact on the Mendozan ecosystem.
In addition, the chef and winery leaders are well-known for their long-standing commitment to promoting women’s rights in every sphere, especially the wine industry.
The green map of Argentine haute cuisine
With these three new additions, ten restaurants in Argentina now have a Green MICHELIN Star. The full list is: Alcanfor, Anchoíta, Crizia, Don Julio, El Preferido de Palermo, Angélica Cocina Maestra, Casa Vigil, Osadía de Crear, Riccitelli Bistró and Zonda Cocina de Paisaje.
The group features a range of different styles, focuses and regions but they all share the same vision: that gastronomy can – and should – be an agent for change. Be it propagating seeds, supporting local producers, re-using waste or reducing carbon footprints, these spaces show that good eating can also be a responsible act.
The future of Argentine cookery is sustainable
The MICHELIN guide, in addition to its historic role as a gatekeeper for excellence, is also now renowned as a platform that raises awareness of those who make a commitment to the environment a part of their culinary identity. In a context where more and more diners are seeking conscious, authentic experiences, Green Stars are a beacon leading the way to a more balanced, flavorful future.
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