The menu
Six families that are never missing, and a cabinet that changes with the oven. Whatever comes out first in the morning is usually what to order.
Prices are in the cabinet, written by hand and updated every day. Here we would rather tell you what each thing is.
Facturas and medialunas
The Argentine factura is sweet breakfast pastry, and the butter medialuna is its queen: glazed on top, tender inside, built for dunking. They come out in batches all morning, so there is almost always a warm one.
- Butter medialunasThe classic. Glazed, tender, made for the coffee.
- VigilantesLong puff pastry with cream or quince on top.
- CremonasFine layers of puff pastry, crisp to the last piece.
- ChinitasSmall and sweet, for taking one without deciding much.
- Puff pastry with dulce de lecheA wave of dulce de leche on top. Not for sharing.
Alfajores
Two soft lids, dulce de leche between them, coconut around the edge. Try the cornflour one first: it dissolves before you get to chewing. They also come to take away, stacked under the glass dome.
- CornflourA lid that dissolves, dulce de leche, coconut around.
- AlmondFirmer, more toasted. The one people take home.
- ChocolateCoated, with the dulce de leche hidden inside.
- CoconutThe same filling, a different character.
Empanadas porteñas
Thin pastry, a juicy filling, egg and olive inside. They are closed one by one by hand, the way any Buenos Aires neighbourhood does it, and they are gone by midday.
The one thing made in limited numbers. If you are coming for empanadas, come early.
- Empanada porteñaA juicy filling with egg and olive, closed by hand.
Still to confirmNot a single photograph of the empanadas exists — not on Instagram, not in the previous website's archive. It is the only family on the menu that cannot be shown.
Brunch and savoury
Good bread, avocado, burrata, salmon, egg. A breakfast that can stretch to midday without anyone watching the clock — the savoury kitchen works until the door closes.
- Avocado and burrata toastWith tomato, sprouts and olive oil.
- Salmon toastOn sourdough, with avocado.
- Ham and cheese sandwichThe usual one, made the way it should be.
- TortillaOf the day, cut generously.
- Yoghurt with fruitIn a glass, with granola and fruit in season.
Cakes and sweets
The cheesecake with red fruit and the chocotorta stay put; the rest rotates with the week. Sold by the slice, and whole if a birthday asks for it.
- CheesecakeWith fresh red berries on top.
- ChocotortaBiscuit, dulce de leche and cream cheese. Pure Buenos Aires.
- Lemon cakeGenuinely sharp, not just in name.
- Carrot cakeWith walnuts and a layer of frosting.
- Apple cakeThe one of always, still warm if you come early.
- The cake of the dayChanges without warning. Ask what there is.
Coffee
Short espresso, cortado, cappuccino, flat white. The coffee is half the plan: here it is served slowly and drunk sitting down, preferably with something to dunk in it.
- EspressoShort, in the small cup.
- CortadoWith exactly the right amount of milk.
- CappuccinoDense foam, a pattern on top.
- Flat whiteMore coffee, less air.
- House latteLong, mild, for staying a while.
- Orange juiceSqueezed on the spot.
