Increasingly, gastronomic spaces expand their proposal, to include all their diners. That is why in their letters the options are added, for example, for vegetarians or vegans, to which are also added gluten -free dishes, for celiac people. Some restaurants even go one step later and have specific sections of recipes without TACC, to facilitate the choice of their clientele.
Next, five gluten -free dishes of restaurants that include this type of recipes in their cards, with a sweet bonus track.
L´Adesso – Fray Justo María de Oro 2047, Palermo
The elegant L´Adesso Italian hall hall, which works under the attentive direction of the prestigious chef Leonardo Fumarola, has a specific letter of pasta without Tacc. Typical recipes with modern techniques, 100% artisanal pastes, seasonal vegetables, direct ingredients from Italy and day fishing are the node of your proposal. Among his dishes suitable for celiacs, one of the stars is Cacio e Pepe, a very popular specialty of the house: long and thick fresh pasta, Mantecata in a large last last of Italian pecorino cheese and freshly ground pepper. For the pairing, the house suggests accompanying it with its selection of wines, its own cava and its tasty desserts, Italian style and also gluten -free, such as pannacotta with chocolate sauce, caramel and forest fruits or hazelnut ice cream, vanilla and extra pure chocolate, to complete the experience.
Instagram: @Lladessso_Ristorante
MITINGU – AVENIDA LDORO J. QUINTEROS 1490, NUÑEZ
The first onigiris bar in the country is located in the Núñez neighborhood, meters from Libertador Avenue. This is a megling, a small and modern space also focused on Japanese Sands and Specialty Coffee, three hits of the Japanese Street Food. The entrepreneurship is carried out by its owner, Axel Meunier, together with the chef and main partner Second Farrell, trained in the school of the prestigious Francis Mallmann. As for the Onigiris, very popular in Asian, healthy, light and ideal cuisine to take wherever, at mythingu they prepare them with fresh and natural ingredients of daily elaboration, until the stock is exhausted, and also suitable for celiacs. They carry molded rice and, in some cases, they are wrapped in Nori algae. This is the case of the fresh trout onigiri, cured with salt, sugar, coriandro seeds, fennel and toasted black pepper, in addition to Sesame and Furikake, a typical condiment. This piece can be tasted in the living room or ask for Take Away. The house suggests accompanying with two drinks that hold each item of the letter very well, such as the traditional Japanese infusion Iced Matcha, or the Iced Hibiscus, with a soft and alimonated flavor.
Instagram: @meningu.ba
Growlers – Gurruchaga 1450, Palermo; OLLEROS 3750, CHACARITA; Cuba 2202, Belgrano; Doblas 857, Caballito; Av. Santa Fe 1430, Recoleta
Growlers, the bar recognized for its careful selection of artisanal beers chosen by Sommeliers and its original cocktails, such as the Tintillo or the Special Gin Tonics, also stands out for a gastronomic proposal centered on SMASHED hamburgers, cooked at high temperature to achieve a crispy texture on the outside and juicy inside. Among its options suitable for celiac is the Simple GF Cheeseburger, a gluten -free version that carries a SMASHED meat medallion made with a roast beef blend TACC. It is served with crispy fries.
Instagram: @growlerscc
So much – Esmeralda 938, retirement
So much, the restaurant created by the renowned chef Gastón Acurio, is a tribute to Peruvian Creole cuisine in the city. His proposal combines Creole tradition and international influences with generous dishes that refer to the home. Among its most prominent alternatives is the grandmother’s peceto, a gluten -free recipe, ideal for celiacs. The meat is marked in an aromatic mixture of belling, carrot, tomato, onion, pisco, mustard, panela and spices, and then slowly carry for five hours, which guarantees a tender texture and a concentration of flavors. It is served with a yellow potato puree – typical variety of Peru known for its butter taste – rice with peas and a fresh Creole salad. A reconforter and gluten -free option, ideal for those who seek an authentic and careful experience.
Instagram: @tanta_argentina
Aura territory – Lafinur 3286, Palermo
In the heart of Palermo, Aura territory is presented as a restaurant house that invites you to travel the landscapes of Argentina through the senses. Inaugurated on April 22, this space led by chef Agustín Brañas proposes a kitchen that interprets the territory based on its essential elements: water, earth and fire. Within the Water Charter, designed as a tribute to freshness and fluidity, highlights the smoked trout, an entrance that celebrates the Lagos del Sur Argentino with a preparation made with smoked Patagonian trout and served in the form of a tyradito. This dish is accompanied by a peach juice that brings sweetness, almond pickled and green mustard. It ends with fresh outbreaks, green oil and a crispy gluten -free pangrattate, making it an option suitable for celiacs and lactose free.
Instagram: @territoriolaura
Bonus Track: Sweet option
Ninina – Gorriti 4738, Palermo; Holmberg 2464, Villa Urquiza; El Solar Shopping, Av. Luis María Campos 901, Belgrano
Ninina offers a selection of cakes without Tacc, ideal for those looking for gluten -free options without sacrificing flavor or quality. The creator of the letter, Emmanuel Plagayan, added this variety, based on original and inherited recipes of his mother, which maintains a strong family and homemade seal. Among its most prominent creations is Lola Mora, an irresistible combination of four fine layers of hazelnut dough, sugar -free chocolate mousse and a delicate fresh molas crown, which enhances each bite. This cake can be asked, in formats of 8 or 12 portions, perfect to share on any occasion. In addition, it is part of the special promos, which allows to accompany it next to a filtered coffee of the choice, enhancing the experience. For more gluten -free alternatives, it also has variants such as the Tartufo cake, a marquise with 70%chocolate mousse, dulce de leche and organic Italian meringue; The isadora, with meringue, dates and nuts, 70% cocoa chocolate mousse, soft chocolate cream and white chocolate curlers, and bunny bugs, made with carrot, nuts and spices, with filling and cream cheese fosting, slices of dehydrated orange and flowers.
Instagram: @ninina.arg
You may also interest you
Image gallery
