Restaurant in Buenos Aires Province, Buenos Aires, Buenos Aires
El Hornero Parrilla
A family-friendly parrilla in Necochea offering generous cuts of grilled meat at very affordable prices. The wood-fired grill and unpretentious dining room make it a favourite with families and the local fishing community.
El Hornero Parrilla on Calle 87 in Necochea is a family-run wood-fired grill restaurant serving the coastal town's residents with an approach that prioritises generous portions and honest execution over any pretension to fine dining. Necochea is located on the Atlantic coast of Buenos Aires Province roughly 500 kilometres south of the capital, known primarily as a summer beach destination and as an agricultural and fishing hub, and El Hornero reflects that dual identity — the clientele includes both local families and seasonal visitors escaping the higher prices of Mar del Plata.
The grill operates on quebracho wood, which burns hotter and longer than the mixed hardwoods typical of urban parrillas, and the kitchen uses that sustained heat to cook larger cuts low and slow. Costillas de cerdo — pork ribs seasoned with nothing more than coarse salt and allowed to render over several hours — emerge caramelised and falling from the bone. Vacio a la parrilla, the flank steak beloved across Argentina for its fat-marbled texture and strong flavour, is the most frequently ordered cut and arrives correctly rested, sliced thickly, with house-made chimichurri. The menu follows the classic Argentine parrilla structure: chorizo, morcilla, and provoleta arrive as starters before the main cuts, allowing the table to eat in stages while the larger pieces finish on the grill.
The dining room is functional: wooden tables, paper tablecloths, Argentine football shirts on the walls, and a bread basket that arrives automatically. In summer, additional tables are set up in a covered outdoor area that catches the Atlantic breeze. Wines are straightforward — a short list of Argentine reds led by Malbec and Bonarda, plus a selection of lagers. Service is unhurried in the Argentine tradition, and the expectation is that a meal extends across two or three hours. Lunch service draws more local families; the summer evening crowd skews toward visitors from outside the province.
Signature dishes
- Costillas de cerdo — $12
- Vacio a la parrilla — $14
Known for: Affordable, generous parrilla portions
Hours: 12PM-3PM, 8PM-midnight
Location
Calle 87 N° 2800, Necochea, Buenos Aires Province
-38.5540, -58.7390 — View on map
Highlights
- Quebracho wood-fired grill producing well-rendered pork ribs and correctly rested vacio
- Honest, generous portions at prices well below comparable restaurants in Mar del Plata
- Classic Argentine parrilla sequence: provoleta and sausages before main cuts
- Family-oriented atmosphere with a covered outdoor area open in summer
- Necochea location serving both the local community and Atlantic coast visitors
Tips
- Sunday lunch is the most atmospheric service, drawing large local family groups — arrive by noon to secure a table
- Order the costillas de cerdo early; cooking time can extend to two to three hours if the kitchen is busy
- Vacio is consistently the best-value main cut and the kitchen rests it properly before slicing
- Lunch pricing is marginally lower than dinner; the menu and portions are identical across both services
FAQ
What fuel does El Hornero use for its grill?
The restaurant uses quebracho wood, a hard Argentine timber that burns hotter and more steadily than mixed hardwoods, producing a distinctive smoky flavour characteristic of traditional Pampas-style parrilla cooking.
Is the restaurant open for both lunch and dinner?
Yes. The restaurant serves lunch from noon to 3PM and dinner from 8PM to midnight daily.
What is vacio and why is it popular?
Vacio is a flank cut of beef characterised by a fat cap and strong beefy flavour. It is one of the most distinctively Argentine cuts and one that tends to be poorly prepared outside Argentina. At El Hornero it is cooked low and slow and rested properly before service.
Are reservations accepted?
Reservations are generally not required on weekdays, but groups of six or more should call ahead, particularly for Sunday lunch when the dining room fills quickly with local families.
Accessibility
The restaurant has a ground-level entrance and a flat interior, making it accessible for wheelchair users. The covered outdoor area is also at ground level. The bathrooms are at the rear of the building on the same floor with a standard-width doorway.