More fashion and carefree, tempt young audiences with dishes of yesteryear.
Buenos Aires is famous for its taverns. Traditional restaurants with local color, tasty food and served in extra large portions, offering lengthy menus that seem Bibles. “Miramar”, “El obrero”, “El Puentecito” are some of the menus still served. But in recent years a new group emerged, the younger brothers of traditional taverns: the neo-taverns. What are they? In this paper we reveal the definitive guide:
Fez tanto sucesso em sua primeira sede, no bairro de Villa Crespo, que já acrescentou mais duas filiais (em Palermo e em Vicente López). Festive, lively, noisy, reemployed the time of vermouth, around 6 pm, accompanied with tapas: the burrata is delicious, as is the tortilla, high and juicy. Also the fried calamari, spicy potatoes (“papas bravas”) and Milanese Napolitana (with tomato sauce, ham and cheese). A good option, if the idea is to meet people, you eat in the bar or community table.
ADDRESS: FITZ ROY 1818, PALERMO
After revolutionizing the category of "Peronist restaurants" with Perón Perón, the chef Gonzalo Alderete Pagés has just opened Santa Evita in Palermo. There is less memorabilia in his new location, although the traditional march continues to be sung. The cuisine is the key point: sensitive, delicious, like the one that our grandmothers used to cook. Many dishes come out of the clay oven. Everything is delicious: veal shank empanadas, the pastel de papas, locro or veal milanese with noodles. The flan, prepared with cream and condensed milk (and with a lot of love, it shows) is a great and outstanding YES. Make a reservation is necessary.
ADDRESS: JULIÁN ÁLVAREZ 1479, PALERMO
Located in a corner of the beautiful and British (for architecture) boulevard, this is one of the most beautiful neo-taverns of . Large windows, banners, colored lights, old soda siphons, checkerboard floors, and every detail are meticulously detailed. The menu is totally porteño: tortillas, Milanese, matambre a la pizza with potatoes, gnocchi stuffed with cheese or beef with potatoes. If the plan is to eat meat, you should ask for the “picadita criolla”. A shot of achuras more empanadas (meat, obviously).
ADDRESS: CASEROS 500, BARRACAS
A place resembling the 80s, but it opened just two years ago. Retro toys, old newspapers and colorfully painted chairs set a relaxed and cheerful atmosphere. The kitchen comes with the dejavú: stuffed olives, mussels Provencal, vacuum baked with potatoes and vegetables and chicken ravioli. To drink: very local aperitif as “amargo obrero” (bitter labor) and “pomelo” (grapefruit).
ADDRESS: JOSÉ ANTONIO CABRERA 4301, PALERMO
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