Has a reputation as being one of the most authentic Neapolitan restaurants in the city. Let's just…read moresay they should take a trip to the beaches (spiagge) of Naples, and sample some of the actual food of the region, because this ain't it. Four of us descended on the place for our weekly lunch.... The only dish we all really liked, and actually, one of the better versions of lengua a la vinagreta (tongue in vinaigrette) that I've had here in BA. Tender as could be and really well seasoned and tangy. Easily the worst thing on the table, gummy, cold, unseasoned and unpleasant eggplant fritters. Nothing redeemable about these. Not even doused with lemon juice and salt. Famous for their pastas... the thing is, Naples is more famous for their dried pasta dishes - thin ribbon pastas like spaghetti and linguine, and tube shaped pastas like paccheri and ziti. So maybe our fault for what we ordered, although the only one of those four that was available on the menu was spaghetti. Fussili with pesto. Okay, the pasta itself was pretty well made, and cooked al dente. But the pesto was little more than chopped basil and garlic in a whole lot of oil. A whole lot. Beneath that pile of pasta is a roughly 1/2″ deep pool of cheap olive oil. No salt, no cheese, no pinenuts. No dice. There is a Neapolitan lasagna. It's a lasagna replacing the meat sauce with a tomato sauce, and replacing the bechamel with ricotta. This did have the ricotta, but then it was layered with ham and cheese (that's very Argentine, not Italian), a lot of cooked spinach, and then topped with bolognese (although, to be fair, while it was the waiter's recommendation, we did have the option of ordering it with classic Neapolitan tomato sauce, which, it turns out, we should have). There is actually a Neapolitan version of bolognese, inspired by the classic ragu of Bologna, using ground beef, carrots, and tomatoes - so this was more or less that. It's just that none of it came together. We will give them that the meatballs weren't bad - surprisingly light, and quite well seasoned, and... there's that tomato sauce that should have been on the lasagna! All around, however, kind of a fail, and we choose to disagree with the assessment of it being an authentic Neapolitan spot.

Definitely a local favorite but not a tourist friendly place as no one even the patrons understood…read moreanything other than Spanish. Google translate doesn't help either. Waited 15 minutes in the table to be acknowledged. Ordered steak medium rare, told him 'jugoso' at least ten times but steak still come out well done. Ordered

I don't recall who recommended this place, or maybe it was just that it came up because of a little…read moretwist. There's a small chain of stores here called CeliGourmet, that offers up gluten free (there's the "celi", for coeliac) breads and pastries. And, awhile back, they opened up a restaurant, offering dishes made with their gluten free products, called La Pastroneria, El Salvador 6026, Palermo. Given the name, it's not surprising that their focus is kinda sorta on pastrami, or pastrón, as it's called here. Now, with three of us at the table, there were a few options - in addition to a few sandwiches (two sizes of pastrami, chicken, smoked salmon, veggie), there are also pizzas on the menu. We decided to stick with sandwiches, and order up a large of their pastrami, since that's their claim to fame, and a regular smoked salmon, and just share them around the table. Let's dissect once again.... The bread on the sandwiches is touted as their gluten free pletzlach (a flattened bread roll topped with poppyseeds and onions). There are no other options. It's dense and crumbly, and completely flavorless. Seriously, there's supermarket grade gluten free bread that's better than this. The smoked salmon is fine. The pastrami, is not. I'm not sure I even want to guess how they made it - it's certainly not smoked nor spiced. Maybe just brined and then slow cooked until it's a stringy, dried out, and once again flavorless, slab. Kind of like an overcooked pot roast. The sandwiches and platters (which are the same offerings as the sandwiches, just without bread), all come with the exact same accompaniments - pickles, coleslaw, and baked potato. On the pastrami we got a few pickles, and some lettuce and tomato. On the salmon we got a ramekin of cream cheese, and some lettuce and tomato. No coleslaw in the house, they simply hadn't made any. I mean, there's really just one side that's on everything on the entire menu, and you haven't made any of it? Sure there was the baked potato, topped with no, not sour cream as claimed, but just whipped cream cheese - probably something commercial like Casa 'n Crema or Mendicrim. I don't recall the exact prices - I think the large pastrami was something like 270 pesos, the regular salmon, about 220. But, a pass all around.

This is an excellent gluten free place. I had some great pastrami sandwich, which came with so much…read morefood. Potato, gluten free bread, red cabbage and pickles. I also had cuscus starter which was excellent. This is an excellent place to meet. The staff are great and friendly and very quick to look after you. I shared the pastrami sandwich and there was a lot of meat and food for two people easily. We washed it all down with some good house wine.