Last-minute Buenos Aires steak before departure in Terminal A
Gate-side in Terminal A, La Cabrera gives you one more parrilla fix before leaving Ezeiza. It’s the airport offshoot of the well-known Palermo steakhouse, with prices bumped up a notch and quality sitting around a 4.0 rating on Google. You’re airside, so this works after check-in and security, not as a landside meetup spot.
Portions run large and prices run high: travellers mention sharing a single steak between two people to avoid a shock when the ARS/USD total hits. Classic cuts show up here in airport format — think bife de chorizo or ojo de bife with standard parrilla sides — but expect smaller menus than in the city. Figure on mains landing in the $$$ tier compared with other Terminal A options.
Service pace matters. Several reviews mention slow or rushed service and side dishes arriving late, especially during evening long-haul banks after 19:00. Regulars try to build in at least 60 minutes between sitting down and boarding if they want a cooked-to-order steak. If you’ve got a tight 45‑minute window before a 23:00 departure, this is the wrong choice; hit a faster spot in A instead.
Order strategy: lean into a single quality steak and 1–2 sides, then walk away. Many guests say the meat here is "decent for airport steak" but not on par with La Cabrera in Palermo, so this is about getting one last Argentine beef fix, not a destination meal. Regulars often skip dessert completely and move straight to duty-free after paying.
Watch out for: very high prices relative to the city branches, plus occasional misses on meat doneness and forgotten sides that require a reminder to staff. Tip: if your layover is under an hour, ask the server up front how long a medium steak will take and be ready to pivot to something quicker if they say more than 25 minutes.