La Alacena Trattoria

Chef Julieta Oriolo is the daughter of Italian immigrants, and at La Alacena Trattoria (which has been awarded a Bib Gourmand), she prepares homemade pasta with durum wheat and free-range eggs and makes full use of fresh ingredients sourced daily from the market. In this friendly and relaxed atmosphere, you can order tempting and mouthwatering dishes such as mortadella tortelli with a velouté of fresh peas, and tagliolini with pesto, pistachios, and salted ricotta.

In the lively Palermo Soho area, tucked between mural-plastered alleyways, open- sided brewpubs and rows of tiny galleries, shoe shops and leatherwork studios, turquoise- fronted La Alacena looks like a cosy trattoria transported from Italy. Owner Julieta Oriolo, whose mother is from Calabria, on Italy’s toe, makes ravioli and tagliatelle on site, steadfastly resisting any urge to pile on extra cheese.

The domain of one of Buenos Aires’ great Italian cuisine references, Julieta Oriolo. With Calabrian family roots and a long career in the industry, she has brought warmth and talent to her trattoria for over ten years. Located on a corner in Palermo and always teeming with customers, long before being lauded by the guide, it has weathered trends, fashions, and crises, remaining steadfast.

Mientras los platos locales, tradicionales, de carne y a la parrilla est�n bien representados en esta selecci�n (incluidos Abrasado, Fog�n Cocina de Vi�edo, Quimera Bistr� y Renacer en Mendoza; Benedetta, Duhau Restaurant & Vinoteca, El Preferido de Palermo y La Carnicer�a en Buenos Aires), los amantes de la gastronom�a que busquen cocinas m�s internacionales podr�n disfrutar en Buenos Aires de sabores asi�ticos (Ni�o Gordo), mediterr�neos (Basa), japoneses (Buri Omakase, Kn Corner, Uni Omakase), israel�es (Mishiguene), coreanos (Na Num), italianos (La Alacena Trattoria, Raggio Osteria, Sottovoce) y escandinavo (S�l)", destacan desde Michelin.

Mientras los platos locales, tradicionales, de carne y a la parrilla están bien representados en esta selección (incluidos Abrasado, Fogón Cocina de Viñedo, Quimera Bistró y Renacer en Mendoza; Benedetta, Duhau Restaurant & Vinoteca, El Preferido de Palermo y La Carnicería en Buenos Aires), los amantes de la gastronomía que busquen cocinas más internacionales podrán disfrutar en Buenos Aires de sabores asiáticos (Niño Gordo), mediterráneos (Basa), japoneses (Buri Omakase, Kn Corner, Uni Omakase), israelíes (Mishiguene), coreanos (Na Num), italianos (La Alacena Trattoria, Raggio Osteria, Sottovoce) y escandinavo (Sál).

Este favorito de San Telmo desde hace mucho tiempo, dirigido por el famoso chef y propietario Leandro “Lele” Cristóbal y su mano derecha Mercedes Solís, es conocido por sus platos porteños con influencia española e italiana, como pastas y milanesas. Si buscas un bocado rápido, haz una parada en La Vermutería en la parte delantera del restaurante, el pequeño bar de vermut y tapas de Café San Juan. Arriba de la cocina, también encontrarás un taller y un espacio de producción, donde el restaurante realiza regularmente clases de cocina y eventos especiales.

La Alacena Trattoria, nestled in the serene streets of Palermo at the corner of Gascón and Honduras, emanates the culinary brilliance of Chef Julieta Oriolo. Her profound love for authentic Italian cuisine, grounded in simplicity and high-quality ingredients, has made La Alacena a cornerstone of Italian gastronomy in Buenos Aires. The restaurant, a joint venture with her long-time friend Mariana Bauza, is a testament to their shared dream and culinary expertise.

Apesar de se intitular trattoria, La Alacena está mais para um bistrô italiano (se o conceito existisse). O cardápio, enxuto, oferece alguns formatos de massa difíceis de encontrar, e feitas no pastifício próprio. O garganelli (canudinho) é preparado ao ragu branco de porco, o cavatelli (parafuso enroladinho) vem servido com funghi, guanciale e espinafre, e o tonnarelli (spaghetti gordo e levemente achatado) vem à carbonara.

Seven restaurants in Buenos Aires garnered a Bib Gourmand distinction for quality food at moderate prices (Anafe, Bis Bistró, Caseros, La Alacena Trattoria, Mengano, Reliquia, and República del Fuego), and seven others a Michelin green star for sustainable practices (Anchoita, Crizia, Don Julio, and El Preferido de Palermo in Buenos Aires; Casa Vigil, Riccitelli Bistró, and Zonda Cocina de Paisaje in Mendoza).

For those of you that are either from Buenos Aires or have been here long enough to remember the glory days (pre-inflation with that solid 3 to 1 exchange rate), you might reminisce about a time when Palermo wasn’t overrun with pastel-pink cookie cutter shops, cafés peddling mint lemonade, or French bulldogs wearing leather jackets. A simpler, more wholesome time indeed. Well, you can stop living in the past.

In a country with no shortage of Italian heritage and tradition, it can be tough to stand out from the crowd. Luckily, La Alacena has no problem doing so, as it serves up some of the most incredible pasta Buenos Aires has to offer. Located on a sunny and tranquil Palermo corner, this charming trattoria uses the best seasonal ingredients around to make any pasta-lover's heart sing.

If you are craving something more Italian-chic, the bakery and restaurant combo, La Alacena, Gascón 1401, will fit the bill. It features Italian dishes, homemade dessert tarts, clever appetizers (branch out and try the sardines) and a cozy family environment. Also, visit the hipster bookstore next door, Libros Ref, which offers great hidden titles and a kid’s section of books.

La jefa de cocina y propietaria, Julieta Oriolo, canaliza sus raíces italianas para crear platos caseros sencillos y sabrosos. Asegúrese de probar pastas frescas hechas a mano como cavatelli, tortellaci y la lasaña boloñesa de tía Carmelia. La mayoría de las pastas, salsas, pan recién horneado y pasteles de La Alacena están disponibles para llevar en la panadería de al lado".

La trattoria sobre la calle Gascón 1401 del barrio porteño de Palermo ofrece una carta fundamentalmente italiana desde el corazón, haciendo honor a los lazos familiares y una fascinación por los ingredientes que se entremezclan en cada uno de sus platos. Algunos de sus protagonistas son la antipasti, el ravioli con sémola de grano duro y las Polpette dal Sugo.

La Alacena is a delightful mix of Italian and Argentine influences, offering a menu that’s both comforting and sophisticated. The handmade pastas, like the main dish of pappardelle with ragu, are the highlight, each dish crafted with care and attention to detail. The desserts, particularly the tiramisu, are also not to be missed.

The Italian influence is undoubtedly in Buenos Aires with pizzerias, and pasta joints scattered throughout the city. La Alacena offers a wide selection of unique, hand made pastas serving elevated Italian fare you can’t find elsewhere in the city. I didn’t just want the Lasagna alla Bolognese, I NEEDED it.

This trattoria is a favorite pick from local food blogger Allie Lazar (featured on Somebody Feed Phil). Located on the outskirts of Palermo, La Alacena is arguably the best Italian restaurant in Buenos Aires. With over half the population claiming Italian heritage, pasta is almost a religion here.

En Palermo se encuentra el Italian Brunch del segundo local de La Alacena, versión «Pastificio y Salumeria». El menú para dos incluye stracciatella con pistachos, farinata, bucatine all´ arrabbiatta, tiramisú, y opción de aperitivos o cafés. Leer nuestra nota de La Alacena.

La Alacena is an authentic Italian trattoria, serving pasta made with imported semola and farm-raised eggs. The ambiance is cozy, with tables an elbow’s-length from the kitchen. Chef Julieta Oriolo is a 2nd-generation Italian with a passion for simple cooking.

Just a few of the reasons we could eat at La Alacena Trattoria every day. in the Palermo area of Buenos Aires every damn day. In fact, we ate here more frequently than at any other Buenos Aires restaurant.

La Alacena’s salads might be a bit on the small side, but the fresh ingredients and crazy delicious mustard dressing make it worth it to watch my girlish figure and practice portion control.