During the silent months of the pandemic, the town did not stop growing in terms of supply. And all the laurels go to the new gastronomic proposals.
From the antecedent of La Pulpería, a grill that opened back in 1985 on the only avenue in town, Divisadero, until today, Eating is a pleasure that they offer us more than 60 gastronomic options of all kinds and for all pockets. In the same day it is possible to go from the exquisite homemade chorizo and empanadas from La Pulpería to the already recognized Napoletana pizza from Peppe Naples -with preference to that of 4 cheeses-, in the Gallery Las Alondras. In the meantime there are afternoon tea with Stollen bread soaked with rhum in the historic Aunt, the delights of Camelia Sensi, the pasta of Josefa or fast foods – but little houses – of Templeton, the only “bowling alley” where you can eat and listen to live music on weekends. Without forgetting the macarrons of Simplicitea.
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Pablo Algieri maintains that in its premises, as Josefa, Templeton and the Ranch House, we tend to serve “comfort food”, all cooked with organic and natural food. “We are open all year. It is a premise. Each place has its characteristics and its favorite dishes. On Savior We honor the Sicilian grandfather and use garden products, while in Josefa you can see through the window our chef kneading our pasta, while you eat in the grandmother’s living room. When Templeton was born, we thought of the Cariló public and honored them with musicians of the stature of María Creuza, Iván Noble, Rodrigo Maligot, Willy de Tipitos, Pablo Pandolfo. We bring parents and children together. Some come for the music and others for the variety of drinks ”.
In 2020 he debuted in Cariló Peppe Naples. Mauricio Ibarra moved in the middle of a pandemic with Natalia and his four children and opened the first place specializing in all variants of Napoletana pizza, a trend that exploded in Argentina a short time ago. “Argentines love pizza in all its forms. Of course this is different. First served individually and second, the base is very thin in the center and high on the crust. The sourdough, prepared with Italian double zero flour and after 48 hours of cold fermentation, is added the delicious Strianesse tomato, spices and a preservative-free mozzarella of fresh Fior di Latte pulpet are added. The pizza bread is ideal to accompany bites based on raw proscuitto, Italian stew and burrata, all washed down with various Italian beers or high-end wines. Coming to live was a great life change for everyone. The idea is to grow with Peppe Naples for which we add a Mercato of Italian products that include pestos, olive oil, noodles, preserves, tomatoes and salsatis that make up the main ingredients of this particular pizza. All imported and of an excellent standard ”, he says while we enjoy ourselves on the terrace of the premises.
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A few meters away is the fondue paradise. Camelia Sensi, which has on its menu the classic option of cheese fondue -to which is added cooked ham, mushrooms, German and barbecue sausages and glazed carrots- and, as a novelty, the vegetarian version. Nacho Cattaneo, its owner, says that “Camelia is the result of a long journey. His birth dates back to time, when we came to live in Cariló dreaming of building the ideal place, a special place to gather friends and that it would be like ours. home. Camelia Sensi is a fancy name closely linked to an ancient legend about the origin of the tea plant ”. A few meters away is Simplicitea, the kingdom of his companion, Florence Zagaria, Master in pastry, who decided to create an intimate space to have tea. Inspired by the English style, the main product of this Patisserie are the macarons, which call to the palate from the window along with other avant-garde cakes, mini cakes and thematic specialties that are made to order, both glazed and airbrushed, with a velvet effect. The latest trend as confirmed. “Everything we do is homemade,” he says while organizing the tea cups, we do not use powders, only original raw materials. My motto is pastry made with passion and I try to be true to that ”.
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Cariló, Médano Verde in Mapuche, offers 4 spas on 3 km of beach with all services. The most beautiful thing is to reach the beach by the public walkways through the high dunes. In addition to eating and drinking there are many things to do: ride fat bikes – special thick wheels for sand -, ride a UTV, go shopping in the mall. There are two recommended activities that are carried out with reservation and help to enjoy more of the nature and history of the place.
One is the one that carries on Vanesa Rinaldi, a local guide whose venture is called @ExperienciaPinamar, who offers tours throughout the Party and also in Cariló, where he helps to discover the historical evolution. Shinrin Yoku is the specialty of Rocío Baños. “The Forest Baths, this is its translation from Japanese, are a practice created in Japan in the 80s. It is a slow and progressive walk of immersion in nature, characterized by the awakening of the senses as well as slowing down and connecting deeply. with the natural world ”.
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We finished the afternoon at the historic Aunt. The question was choosing between the chocolate fondue with fruits or a tea blend with apple strudel and ice cream. Jose Pablo de Leon, in charge of selecting the products, creating the sweets and cakes and designing the menu, he tells us the story of his mother and aunt, in whose honor the name of the place was decided. Tante now offers a haven for all four meals a day – all prepared with relentless control over product quality and German specialty.
However, tempted by himself -who is also in charge of the products that are served-, we decided to go as far as The prawn, in Pinamar, and we finished off the weekend with a delicious seafood platter and, for dessert, a warm sambayon that was not enough for so many spoonfuls. But this, this is another story.
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