Chef Germán Sitz is one of the minds behind Niño Gordo restaurant in Buenos Aires. His cooking comes from a modern reading of the Argentine grill, shaped by a background in avant-garde restaurants and a deep personal link to beef production through his family’s ranching history. He built his first projects young, backed by family, and turned that supply knowledge into a clear advantage in the kitchen. Today, across several restaurants with partner Pedro Peña, he focuses on traceability, animal care and the exacting work behind great beef. At Niño Gordo, that product discipline meets Asian grill technique.
“I want people to taste what high-quality beef really is, like you can taste the difference between wines.”
Niño Gordo
JREJRE-Jeunes Restaurateurs
Buenos Aires, Argentina
Niño Gordo restaurant sits in Palermo Soho, Buenos Aires, and does one thing extremely well: an Asian grill built on Argentine beef and live fire. Opened in 2017 by Germán Sitz and Pedro Peña, the team behind La Carnicería, it blends the logic of an asado with flavours and techniques from Japan, Korea, Vietnam and Thailand. The ingredients stay local and traceable, including meat from Sitz’s family ranching history, while the cooking borrows freely from across Asia. It’s a high-energy room, built for nights out, with serious food and an equally serious bar.
Book a table @ Niño Gordo
Make your dinner reservations through our website for a high-quality gastronomic experience – it’s quick and easy. Book your table here and get ready for an unforgettable culinary event.
