1893

Danilo Ferraz founded this pizzeria in 1994 and it soon became one of the pioneers in offering thin and crispy parrilla cooked pizza. The menu features no less than 31 varieties of pizza, available cooked both on the parrilla grill or in the traditional stone-baked style, and the oval shaped pizzas are served on wooden platters. The dough is well made and the ingredients of good quality. Speciality toppings include: pesto, smoked mozzarella, goasts cheese, and smoked salmon. The empanadas are also worth a mention.