Maybe when it's more busy then the atmosphere is loud and interesting but we were there was a quiet…read morenight , waiter was not nice at all... pizza was ok not cheap I must say if you compare with guerrin or my fav Which is cuartito , empanadas were really average at best

This was my first pizza experience in Buenos Aires and it was definitely a memorable one…read more Unfortunately I don't speak Spanish, but there was one employee there who had a decent grasp on the English language and I was able to order take-out without any hitches (aside from momentary confusion as I was leaving and was asked if I would like a "ticket," which I realize now was him asking me I wanted a receipt). The pizza itself was exactly as Argentinian pizza had been described to me - doughy and thick on the cheese, which I found delicious. I ordered a pie with ham and red pepper on top, and I learned that they take toppings on their pizza very seriously here. There was a thick layer of ham covering each slice, which under normal circumstances I wouldn't have found appealing but it had a surprisingly understated taste. Overall I enjoyed my experience, though from seeing other pizza in the area that I have yet to taste I don't think it's quite the best of the best that Buenos Aires has to offer. I'd still recommend it for anyone nearby looking for some authentic Argentine pizza.

Serving up pizza in this neighborhood since 1956, this is classic, old-school Argentine pizza. The…read moremenu is short and sweet, some basic variations on mozzarella slices or pies with typical toppings - ham or peppers or a combo, the same with versions of fugazzeta, and a few others. Highly recommended were their plain mozzarella (32 pesos) and their fugazzeta (42 pesos), so a slice of each, the latter coming with a slice of ham laid over it, and a slice of fainá (26 pesos), chickpea flatbread. The crust on the plain slice was very soft and doughy - a touch under-cooked, and the cheese was just a melting goo, though at least not particularly oily. The fugazzeta showed better - browned nicely, with a crisp edge and base to the crust, and lightly charred onions atop. The fainá was quite good as well - served hot, and has a good amount of grated cheese on the surface, giving it a really nice flavor. Overall, not bad, though I can't say that I think it's the best pizza in that neighborhood.

A porteña classic, and rounding out the trio of famed pizzerias in a strip by the Federico Lacroze…read moretrain station - El Imperio and Albamonte (which isn't really a pizzeria, though they serve one of my favorite pizzas in the city) being the others. Very typical spot - a dining area with tables, plus, by the pizza kitchen, a series of high tables where you can eat standing or on a barstool (or, I suppose, standing on a barstool). Fugazzeta rellena - Decent version - a bit too cheesy for my tastes, but a good quantity of onions and at least the surface ones lightly browned - though overall they could have used more browning, particularly for those underneath, which were just kind of warm. Spinach slice - more than one person who has recommended the place, in person or online, has sworn by the spinach and white sauce slice - and more than one has said, don't bother with any of the slices with tomato sauce, so I didn't. And, this is a decent spinach slice - it's piled high with about a half inch deep layer of creamed spinach, and then topped with mozzarella and parmesan. Well seasoned, maybe a bit too much like a spinach tart rather than a pizza, but so be it, I'd eat it again. Still, not what I'd call a wow, and certainly not worth making the trip. A step up from El Imperio perhaps, but a deep step below Albamonte, if you're in the area.

It's one of those traditional porteño places where you order a slice or two and then stand at a…read morecounter and eat. It's been around since the 1930s, and one of their "secrets" is that they top the pizzas with provençal, or a mix of chopped garlic and parsley, as a finishing touch. We decided to try their fugazzeta, one of the choice recommendations of many reviewers, and I've got to say, it's one of the best I've had. I swear the onions are bathed in butter before being stuck under the broiler, and the dough and cheese are not overwhelming underneath as they are at some spots. In fact, I should try fugazzeta at more places on these treks - I mean, it's dough, cheese, and caramelized onions. What's not to like? They didn't have a plain mozzarella pizza ready, and for some reason, they seemed unable to produce one for nearly 25 minutes (several actually came out of the kitchen, but all went to customers who were ordering whole pies to take-away - meanwhile, half a dozen of us stood around waiting). With apologies, the counter guy doubled everyone's order at no cost, so we got two slices for the price of one when the plain pies finally came out. Really good dough, decent sauce, though as usual could have used more of it. The cheese a bit too oily for our tastes. But wow, that garlic and parsley really does add to the flavor - I'm stealing that. Overall, I really liked the place.