RFK Cuisine · Pizza · Buenos Aires
Best Pizza Restaurants in Buenos Aires 2026
Pizza · Buenos Aires · 6 icons ranked · Updated June 2026
Compiled by the Restaurants for Kings editorial team · Published June 20, 2026 · Updated June 20, 2026
The fugazzeta was invented in Buenos Aires, not Italy. When the city's Genoese immigrants turned their Ligurian focaccia into a pizza of sweet onion and a mountain of mozzarella, they created something Naples would not recognize, and the porteno style was born. A century later, Buenos Aires eats pizza with a devotion few cities can match: thick pizza al molde by the slice, eaten standing at a counter on Avenida Corrientes with a wedge of faina and a glass of moscato. This is not a scene of new chefs and tasting menus. It is a scene of century-old institutions doing one thing perfectly. Six of them, ranked on the pie, the room and the ritual.
1.Guerrin
The city's most famous pizzeria, a Corrientes institution since 1932; go for a slice of muzza and fugazzeta at the counter.
Guerrin, at Avenida Corrientes 1368 in the theatre district, is the pizzeria every porteno measures the others against, open since 1932 and busy from lunch until very late. The move is to eat standing at the marble counter rather than sitting: a slice of muzzarella, thick and dripping pizza al molde (the deep pan style), and one of fugazzeta (cheese and sweet onion, no tomato), with a wedge of faina (a baked chickpea-flour flatbread) laid on top and a glass of moscato to cut the richness. The queue at the door is part of the experience, not a deterrent. For a first taste of how Buenos Aires actually eats pizza, this is the room. No reservations, just join the line.
No bookings; a slice of muzza and one of fugazzeta at the counter, with faina and moscato.
2.Banchero
The birthplace of the fugazzeta, founded in La Boca in 1932; go to eat the dish where it was invented.
Banchero matters for one reason above all: this is where the fugazzeta was born. Don Agustin Banchero, son of Genoese immigrants, opened in the dockside barrio of La Boca in 1932 and turned his family's focaccia into the cheese-and-onion pizza that became an Argentine institution, with branches later spreading to Avenida Corrientes and beyond. The fugazzeta here is the reference version, a thick base under a thatch of sweet onion and mozzarella, and ordering it in the original room is a small pilgrimage for anyone who cares about the dish. It is history you can eat. Walk in; no reservations for the counter, and the La Boca original is the one to seek out.
No bookings; the fugazzeta first, at the original La Boca room if you can.
3.El Cuartito
The sports-shrine slice counter since 1934; go for fugazzeta and anchovies under walls of boxing and football history.
El Cuartito, at Talcahuano 937 near Tribunales, started in 1934 as a literal little room serving pizza through a street window, and grew into one of the most beloved counters in the city without ever losing its scruffy charm. The walls are a museum of Argentine sport, boxing posters and football pennants and faded photos, and the regulars eat standing as they always have: a slice of fugazzeta, one of muzza with ham and morron (roast pepper), maybe a tuna empanada. The pizza is classic pizza al molde, generous and unfussy, and the room has fed everyone from Maradona to del Potro. It now even offers gluten-free and vegan slices. Walk in; no reservations.
No bookings; the fugazzeta and the anchovy slice, standing at the counter.
4.La Mezzetta
Home of the city's most famous stuffed fugazzeta, a kilo and a half of cheese; go hungry and expect a queue.
La Mezzetta, on Avenida Alvarez Thomas 1321 in Villa Ortuzar, makes what many portenos consider the definitive fugazzeta rellena (the stuffed version), and it is a thing to behold: roughly a kilo and a half of mozzarella sealed between two layers of dough, with sweet onion piled on top. The neighbourhood counter has been at it since 1939 and was voted the city's best pizzeria in 2018; the lines that form most evenings are the proof. This is a one-dish destination, a cheese bomb you eat standing with a napkin and no illusions about restraint. Go hungry, arrive early, and order the rellena. Walk in; no reservations, and the queue moves steadily.
No bookings; the fugazzeta rellena, one slice, which is plenty.
5.Las Cuartetas
The Corrientes theatre-district classic since 1932; go before or after a show for a sit-down slice with old-Buenos-Aires soul.
Las Cuartetas, at Avenida Corrientes 838 a few blocks from the Obelisco, is the Corrientes pizzeria tied to the city's golden age of revue theatre, open since 1932 and named for the verses actors once traded across its tables. It is a slightly more sit-down experience than the pure counters, a big, bustling room with table service as well as the slice trade, which makes it the better choice before or after a show on the avenue. The pizza al molde is exactly what you want it to be, thick and generous, and the moscato-and-faina ritual is observed properly. For old-Buenos-Aires atmosphere with your pie, this is the one. Walk in; larger tables can wait at peak theatre hours.
No bookings; a table before the show, with muzza, fugazzeta and faina.
6.Angelin
The Villa Crespo room that invented the cheeseless pizza canchera and once fed Sinatra; go for the purist's dough-and-sauce slice.
Angelin, at Avenida Cordoba 5270 in Villa Crespo, is the connoisseur's pick, a 1938 room that keeps the spirit of an old tavern and claims to have created the pizza canchera, or pizza de cancha (the stadium pizza), a deliberately cheeseless slice that lets the dough and tomato sauce carry the whole thing. It is the opposite of La Mezzetta's excess, and it has its devotees, among them, famously, Frank Sinatra, who sought it out during his 1981 visit to Argentina. The room is small, the history is real, and the canchera is a lesson in how little a great slice actually needs. For a pizza purist, it is the most interesting stop in the city. Walk in; no reservations.
No bookings; the pizza canchera, with a slice of muzza alongside to compare.
How Buenos Aires eats pizza
Buenos Aires pizza is its own tradition, built by Italian immigrants, mostly Genoese and Neapolitan, who arrived in waves from the 1880s and rebuilt their home cooking around Argentine abundance, above all cheese. The result is pizza al molde: a thick, pan-baked, focaccia-deep crust under a heavy layer of mozzarella, eaten by the slice, standing at a counter, with faina pressed on top and washed down with sweet moscato wine. The fugazzeta and its stuffed cousin are the city's own inventions, found nowhere else in the world in this form. It is cheap, communal, late-night food, and it is taken as seriously here as a tasting menu is elsewhere.
Beyond this list, Avenida Corrientes alone holds more icons, Los Inmortales at number 1369 near the Obelisco among them, and El Imperio de la Pizza in Chacarita, the first pizzeria declared a site of cultural interest, makes a famous fugazzeta rellena of its own. Almost none take reservations; you queue, you order at the counter, you eat fast. For the global picture, see the best pizza worldwide pillar; for a younger, chef-driven scene, compare the best pizza in Miami; and for the rest of the city, the full Buenos Aires dining guide.
Where not to book
Skip these for real porteno pizza
The Puerto Madero waterfront restaurants selling a thin "Italian" pizza to tourists. The polished riverside district does many things well, but a thin-crust pie aimed at visitors is not the city's pizza. For the real thing, take the Subte to Avenida Corrientes and eat a slice of fugazzeta standing up at Guerrin instead.
La Mezzetta if you are not very hungry. The fugazzeta rellena is a kilo and a half of cheese to a pie, magnificent and enormous, and a single slice defeats most people. For a lighter introduction to the style, start with a regular muzza slice at El Cuartito or the cheeseless canchera at Angelin.
Frequently asked
What is the best pizza in Buenos Aires?
Guerrin, on Avenida Corrientes since 1932, is the city's most famous pizzeria and the usual answer, a standing-room counter where portenos eat a slice of pizza al molde, the thick, cheese-laden pan pizza, with a wedge of faina. For the fugazzeta, the cheese-and-onion specialty, Banchero claims to have invented it and La Mezzetta makes the legendary stuffed version. There is no single winner: Buenos Aires pizza is about a style and a ritual as much as one address.
What is fugazzeta and where was it invented?
Fugazzeta is a Buenos Aires pizza of mozzarella and sweet onion, with no tomato, descended from the Ligurian focaccia the city's Genoese immigrants brought over. Banchero, founded in La Boca in 1932, is credited with creating it. The stuffed version, fugazzeta rellena, packs mozzarella between two layers of dough with onion on top, and La Mezzetta in Villa Ortuzar makes the most famous one, around a kilo and a half of cheese to a pie. It is unique to Argentina.
What is pizza al molde in Argentina?
Pizza al molde is the dominant Buenos Aires style: a thick, fluffy, pan-baked dough loaded with a generous layer of mozzarella, closer to a deep focaccia than a thin Neapolitan pie. It is the pizza you eat standing at a counter on Avenida Corrientes, usually sold by the slice and paired with faina, a baked chickpea-flour flatbread, and a glass of sweet moscato wine. Guerrin and Las Cuartetas are the classic places to eat it.
How much does pizza cost in Buenos Aires?
Pizza is one of the great-value meals in Buenos Aires. A slice of mozzarella or fugazzeta at a classic counter runs only a few dollars at the official rate, and a whole pie to share is modest by international standards, though Argentina's inflation moves prices constantly. A slice plus faina and a glass of moscato remains the cheap, satisfying porteno ritual. The fugazzeta rellena, being a cheese bomb, costs a little more per slice but feeds a crowd.
Where do locals eat pizza on Avenida Corrientes?
Avenida Corrientes, the theatre street near the Obelisco, is the spiritual home of Buenos Aires pizza. Guerrin at number 1368 is the headline act, often with a queue; Las Cuartetas at 838 and Los Inmortales nearby are the other Corrientes classics, all serving thick pizza al molde by the slice late into the night. Locals eat standing at the counter, order a slice of muzza and one of fugazzeta, add faina, and wash it down with moscato.
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