Address: Cavia 2985, Palermo.
Zero Pizza
For this Holy Week, Pizza Zero incorporates a tempting limited edition of Empanadas de Vigilia, made with homemade dough and a filling that respects the tradition with a gourmet turn. The combination of tuna, sauteed vegetables, chopped egg and fair spices is wrapped in a puff pastry, light and crispy, perfect both to taste both in the place and to take home. With almost 40 years of history, Pizza Zero continues to add proposals that honor its roots while still innovating. His letter travels emblematic flavors of Italian, Spanish and Argentina cuisine, in an environment that mixes elegance, warmth and style. Whether in its wide terraces, its sophisticated living room or its art-decó bar, the experience is completed with author cocktails, large wines and attention to the height of the occasion.
Address: Av. Del Libertador 1800, Recoleta.
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The Al´s boutique
The Alo´s boutique, a pastry and bakery venture of excellence by chef Alejandro Feraud, will offer two types of Easter threads, on the eve of this holiday. From San Isidro, this project – brother of the Alo´s restaurant – on the one hand, a classic thread that carries quince and seasonal pears, custard and granulated sugar, and, on the other, a braided chocolate version, with cinnamon, brunette sugar and figs in syrup. Available for Take Away in its northern zone space, you can also acquire your classic alfajores, cookies, artisanal pudding and Danish invoices, among other delicacies.
Address: Av. Blanco Encalada 2110, San Isidro.
Easter thread
The return
The return will have a special proposal for Easter. From Thursday 17 to Sunday, April 20, diners will be able to delight with a specialty outside their usual letter: a hake fillet to the fleeting. This dish is made with the Roman -style battered fish, which combines flour, beaten egg with garlic and parsley and breadcrumbs, and then baked or fried until reaching a crunchy texture. The hake is served with mozzarella, caramelized onions and a subtle touch of fresh oregano and chives. The garrisons are at the choice of the diner and can be chosen between french fries, rustic potatoes, puree or a fresh salad.
Address: Av. De Mayo 329, Villa Adelina.
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Anippe
Anippe is the bakery, pastry and specialty cafeteria of Villa Urquiza, which commemorates Holy Week with an exclusive proposal: a brioche mass thread adorned with a generous layer of custard and a selection of glazed fruits. It will be available from Thursday 17 to Sunday, April 20, and can be asked for a portion or whole, to take home. In addition, on Friday, April 18, the Anippe menu will include two salty options: the traditional Galician empanada and noodles with tuna sauce. Each of its preparations stands out for their homemade elaboration and classic flavors with original touches.
Address: Bucarelli 2460, Villa Urquiza.
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Sole di Parma
Tigre’s new pastry and bakery celebrates Easter with a special and completely handmade thread. Its proposal consists of a braided version, made with a soft and humid dough, delicately aromatized with orange peel that enhances its fragrance and taste, and is also filled with a homemade almond paste. The thread will be available from Thursday, April 10, and can be enjoyed in individual portions in the cozy local to accompany with a cup of coffee, there is also the possibility of ordering in advance to take home and share with family and friends.
Address: Madero 537, Tigre.
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Noodle
The Tallarica pastry has, until April 20, an imposing Easter thread created by chef Daniela Tallarico, available for Take Away at her Belgrano store for a price of $ 42,000. This tempting artisanal piece of pastry weighs 1 kg and stands out for combining a humid and spongy sponge cake artisanal) as a filling, which is enhanced with a hazelnut pasta center that further intensifies the taste of this author’s preparation. The rain of grana and hazelnuts in the upper part adds an extra texture to each bite. Perfect to accompany with specialty or mate coffee, together with friends and family, it can be acquired by anticipated order through WhatsApp +54 9 11-2529-5371.
Address: Av. Del Libertador 6025, Belgrano.
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Gontran Cherrier
Gontran Cherrier is a recognized French boulangerie created by the master pastry chef, chocolate and baker Gontran Cherrier. During Holy Week, the brand offers an exclusive Easter thread, which can be purchased from April 14 to 27 in its five stores. It is a brioche mass thread and bitter chocolate chips, stuffed with pastry cream and cover of entire almonds, fillets, and grana sugar. It is presented in medium size (500 g for 16,000) and large (1 kg for $ 28 000). In addition, you can ask for a portion at the branches (for $ 4000) and as part of a promotion that includes it with an infusion (for $ 6800).
Addresses: Malabia 1805, Palermo; President Roberto M. Ortiz 1809, Recoleta; Zabala 1901, Belgrano; Av. Córdoba 946, French Alliance, Centro; Av. Congress 1701, Núñez.
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The captain
From Thursday 17 to Sunday, April 20, the Bodegón and Vermotía La Captain will offer out -of -letter elaborations – which can be enjoyed separately or as a menu of steps with choice dishes – to celebrate Holy Week. The proposal includes tuna and rabas empanadas as an entrance; Rice aged with seafood, salmon sorrentinos and lemon cream, and spaghetti nero di sepia with fruits of sea as main. It should be clarified that on Thursday, Friday and Saturday, the space that transports to the 40s and 50s and pays tribute to the figure of Eva Perón opens at 19 and only Sunday does it at noon. It can be reserved by WhatsApp as of 11-2395-3956.
Address: Vieja 4446, Almagro.
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Pasillito
With a typically Spanish spirit, which recreates the essence of tapas and wines bars, Pasillito proposes an out -of -the -law dish for Holy Week. As of Tuesday, April 15 and until Saturday 19, it will add Galician empanada as a special bite. The preparation will be in charge of the owner’s mother, who will prepare the cake from a traditional family recipe. Wrapped in a homemade homemade dough, the filling carries tuna, onion, peppers, tomatoes and spices. An invitation to share typical flavors in an environment that combines the Iberian spirit with its own identity in the heart of Palermo.
Address: Gorriti 4391, Palermo.
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BARN
Accompanying the celebrations of Holy Week, Granero will have original empanadas of vigil. Made with vogue of the Paraná, the filling also carries onion, belli, green, tomato and paprika, which is wrapped in a homemade mass lid. They are baked in the mud oven and will be available throughout Holy Week and until Easter Sunday. The proposal is complemented by the usual letter offered by an authentic kitchen, where each ingredient is the protagonist. Traditional flavors to enjoy in a unique space that invites the family and friends encounter.
Address: Olivares 190, Rincón de Milberg, Tigre.
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Bilbo Café
During Holy Week, Bilbo Café opens without time restrictions to tempt with handmade recipes throughout the day and a complete offer of specialty coffee of Colombian origin. For the occasion, you can take advantage of the Brunch Deli which brings a mix of sweet and salty products, among which the cured salmon bagel, cream cheese with dill, piece of piece and arugula stands out. Includes: a croissant stuffed with blue cheese, nuts, sauteed fungi, arugula and caramelized pear; two mini bars of Salmon Gravlax; Two mini starred egg sandwiches, cheese and confited tomatoes; two yogurts with granola and fruits; and a portion of cake to choose between Banana Split cake, carrot cake or chocobilbo, its version of the chocoota and the most requested in the house. From drinking, it brings two capuccino or Latte coffees, two orange juices and two cups of the strain wine. This brunch, designed for two diners, can be shared without schedule limits in its four stores, with flirtatious retro atmosphere.
Addresses: Belaustegui 802, Villa Crespo; La Pampa 5501, Villa Urquiza; Crisologist Larralde 6293, Saavedra; and Junín 1930, Recoleta Cultural Center, Recoleta.
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Source: Ambito
I am an author and journalist who has worked in the entertainment industry for over a decade. I currently work as a news editor at a major news website, and my focus is on covering the latest trends in entertainment. I also write occasional pieces for other outlets, and have authored two books about the entertainment industry.
