The origin of the ice cream is uncertain: there are theories that speak of first indications of dessert in China, 3,000 years ago; Others place their discovery in Persia, 1,500 years later; And there are those who directly speak of Marco Polo, apparent responsible for the arrival of ice cream to Europe.
Anyway, the ice cream is well loved by all, and in Argentina, with its rich Italian immigration tradition, it reached a level of high international recognition. Next, a review of some of the best options to celebrate the date with a cone, a pot or a glass.
Obrador Florida – Soler 5063, CABA
As a first stop, it is recommended to go through the Mercedes Román project that stands out for his gaze of frozen desserts with the philosophy and work of a restaurant, with special attention to seasonal products and artisanal processes.
While the entire letter is an invitation to celebrate ice cream, a good option is to try the sandwiches collection, with four varieties: vanilla ice cream and plums; of sweet and peanut candy ice cream, both with 56% chocolate tapas of the Cocoa Republic; of pistachio ice cream of San Juan and Limón Obrador; and Coconut and Maracuyá ice cream, both with hazelnuts of hazelnuts. Sandwiches are available at the premises and can also be commissioned for events.
Gordo Chanta – Juan Ramírez de Velasco 1200, CABA
Especially known for its pizzas, although the menu includes several other options that are worth trying, such as good chopped, Aguachile, Elotes and Panzanella, among others. They are also ice cream enthusiasts, and recommend above all the Soft of Chantillí cream with which they accompany their spectacular Baklava. On the other hand, they offer a great Don Pedro, reversal of the Buenos Aires classic prepared with a measure of Scottish whiskey, cream ice cream and coastal peanut.
Embroidered – Conesa 1483, CABA
Facundo Kelemen made the decision to develop a menu in which each dish was based on a single product, establishing a parallel with grapes as an absolute protagonist of each bottle of wine. The ice cream is present in salty and sweet dishes, depending on the season, and at this time it stands out in peach and chocolate desserts; The latter incorporates white and milk chocolate semi -reduced.
Low America – O’Higgins 3424, CABA
The project of Mexican friends Antonio Bautista and Freddy Morales, who developed a menu inspired by Latin American flavors and accompanied by large wine labels. One of the most distinctive desserts of the restaurant is the aval and English cream ice cream, which is served with cocoa land, apple chopped and Lima-Limón CURP. Ideal to close the night with a cup of Colombia’s coffee filtered in Chemex.
Mess Kitchen – The Chrysantos 392, of the Viso
Leaving the capital, Mess Cuisine proposes, on the one hand, its dessert of ice cream from Baklava, and on the other, the dessert Lokmà, which consists of fried fritted fritters in syrup and accompanied by a creamy white chocolate and caramel chocolate.
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