Browse: Guerrin

Pizzeria Guerrin

The Best Pizza in Buenos Aires?

Sign outside Guerrin Pizzeria

Pizzeria Guerrin is regarded as one of the best traditional Pizzerias in Buenos Aires, and definitely lives up to its reputation. This is a major accolade in a city where Italian food is so popular and widespread, due to the history of Italian immigration that provides the back bone for much of porteño culture. To read a little more about the Italian effect on culture here, check out articles on Banchero Pizzeria and Caminito, both in the barrio of La Boca, which is traditionally the main Italian community of BA.

But for now it’s all about Guerrin, and its fantastic Pizza, so read on to find out why this restaurant is a must visit if you are ever in Buenos Aires.

Moscato, Pizza y Faina

Something unique to Buenos Aires is the tradition of eating a slice of faina, which is basically a very thin chickpea-based pizza, on top of a slice of standard pizza, kind of acting as a second crust on the top, making a sandwich of the cheese, sauce and toppings inbetween. At first, this may sound strange, but is in fact quite a logical arrangement…

Pizza con faina in Guerrin

You see, Pizza in Buenos Aires can be a lovely, sloppy, cheesy affair. Placing the slice of Faina on top, as seen above, helps to neutralize things by acting as a sponge for all of the gooey mess. And it just seems to taste right, somehow. Why didn’t they think of this in Italy?

To make things even more traditional, the pizza and faina should be washed down by a glass of inexpensive moscato; a very sweet, white dessert wine. Porteños have indulged in this eating ritual for years, and again, it just feels like the right thing to do when sitting in a pizzeria on Avenida Corrientes.

Table Upstairs at Guerrin, with Moscato!

Perfect Pizza at Guerrin

Of course, the tradition would be pretty pointless if the pizza don’t hold up in the quality stakes. Luckily, at Guerrin, it more than delivers:

Pizza Especial con jamon y morrones at Guerrin Pizzeria

The pizza pictured above is a Pizza Especial Guerrin grande, the house pizza. This is pretty much standard argentine fare for a pizza, with slices of ham and long thin strips of red pepper, in addition to the usual sauce, cheese and olives. Highly recommended, especially when joined by a few slices of faina and washed down with moscato, to really get you into the traditional spirit of things here in Buenos Aires.

Location of Pizzeria Guerrin

Av. Corrientes 1368, between Uruguay & Talcahuano, City Center

Tel: 4371-8141

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Comments

24 Responses to “Pizzeria Guerrin”

  1. Alejandro on January 8th, 2007 7:13 pm

    Hi Alan
    If you want to try the -BEST- pizza go to “Pizza Imperio” on the corner of Corrientes and Federico Lacroze (Chacarita neighbourhood) in front of the train station.
    The pizzeria you are talking is very good too i admit it.
    Saludos!

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  2. Alan Patrick on January 8th, 2007 7:22 pm

    Thanks Alejandro…Pizza Imperio goes on my ever increasing list of things to do in BA!

    However, the “BEST pizza in Buenos Aires” can only ever be an opinion, don’t you think?

    I think I only said Guerrin was the best in BA in my opinion, out of the ones I have tried…and so I must try the one you say now to see if I need to revise my opinion! :)

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  3. diva on January 8th, 2007 9:16 pm

    The last Time I took a client to Guerrin it was a disaster, I don`t know what happened, but the pizzas was horrible. I haven`t gone since then (2 months ago). Gotta go again.

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  4. Alan Patrick on January 8th, 2007 9:46 pm

    well, that’s not good news…where did you sit…i’ve heard the pizzas are not so good if you are in the front bar?

    i’ve been about 5 or 6 times and the pizzas have always been great, so hopefully your experience was just a one off… :(

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  5. Dan on January 9th, 2007 9:08 am

    The problem with proclaiming “best pizza”, of course, is that pizza comes in so many different styles. I do think Guerrin is one of, if not the best of the “a la piedra” thin crust style pizzas… though Tuñin gives them a run for the money… and now I have to check out Imperio as well (want to go together?). But for deep dish, there’s Las Cuartetas (not El Cuartito!), for a la parrilla there’s Morelia or Minna or Mamina… so hard to choose, for completely offbeat there’s DVT…

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  6. Marc on January 9th, 2007 10:24 am

    mmm looks like they load their pizzas up with cheese. Going to add that to my ever growing list too, which is getting to be a bit long.

    And do give Tuñin a try :)

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  7. Alan Patrick on January 9th, 2007 12:39 pm

    Hi Dan,

    Looks like I have my Pizza classification wrong a little…to me it was a deep dish at Guerrin, because for me in the UK there were only ever really two types of Pizza – deep dish and thin crust (although since I came to BA I have known and come to love Pizza a la parrilla too).

    The Pizza at Guerrin is, to me, thicker than the type of thin crust I am used to…and fluffy in the middle, which in my old classification would put it as deep dish.

    But now, having done a little more reading on your blog, Dan, I see that there is ‘al molde’ – baked in a pizza pan and usually thick (which I recognise and remember from La Cuartetas…not El Cuartito, which I agree is not so great…although to be honest I just plain liked the Pizza at Las Cuartetas, it didn’t bowl me over), and ‘a la piedra’ – baked in a stone oven and usually thin to medium, which I guess is what they have at Guerrin (although looking at the photos on their website they do appear to be baking them in a pan shaped thing. Argggh, I’m not sure.)

    Anyway, for me, Guerrin is not thin crust, and although crusty on the outside, is thick enough and fluffy enough on the inside to be what I would have called deep dish back in the UK :)

    Sorry to ramble…I will now change my description in the post above a little.

    And of course, I see what you are saying about the best pizza – there are so many types, and it is hard to compare apples with oranges. But still, I have a top three of places I have tried so far, each in a different style…

    1. Guerrin (a la piedra, I guess)
    2. Morelia (a la parrilla, still to review on this blog)
    3. Banchero in La Boca (al molde)

    But I have many places yet to try…

    And yes Dan, it would be great to try ‘Imperio’ out together some time…maybe a weekend lunch? (because my day job gets in the way in the week)

    Cheers,

    Alan

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  8. Alan Patrick on January 9th, 2007 12:43 pm

    Hi Marc,

    Yes, loads of cheese at Guerrin :) Definitely give it a try!

    I went to Tuñin once a long time ago…seem to remember liking it, so I guess I should go back for a review sometime…if I must…the things I do for Pizza ;)

    By the way, I’m liking the occasional Antares Porter that I buy from Norte every so often now!

    All the best,

    Alan

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  9. Subjuntivo on January 10th, 2007 12:18 pm

    Hey, sorry, here I am again; I just need to say to short things:

    -Don’t ever, none of you, compare Güerrin to Tuñin: you may end up in the hottest hell.

    -If you haven’t already, please go to Güerrin, and have a “silce” (I’m not sure what word to use) at the bar. Yes, standing there, just with a plate, a slice, fork and knife (they even give some water in case you don’t want to’ have enough money to have a soda)
    After that, you are, I guess, very much porteño…

    Regards,
    S.

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  10. Alan Patrick on January 10th, 2007 5:24 pm

    Hey (this time) Subjuntivo!

    What are you, the Pizza police? ;) I never thought the subject of Pizza would cause so much controversy…!

    I’ve been meaning to do that stand up slice eating at Guerrin, but always have gone inside and eaten a whole pizza! Though I’d heard the pizza is not as good quality at the bar? Maybe that’s just a myth…

    Anyway, as you say, I need to try it to be a better porteño! ;)

    Cheers,

    Alan

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  11. Marc on January 10th, 2007 9:17 pm

    >Don’t ever, none of you, compare Güerrin to Tuñin: you may end up in the hottest hell.

    That’s right, Tuñin IS better ;)

    So much fighting over Guerrin, now I really want to try it.

    >By the way, I’m liking the occasional Antares Porter

    Good stuff, next time I’m up there maybe we can hit the Antares bar. One pint each of their 7 selections will do some good to the ol beer belly.

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  12. Subjuntivo on January 11th, 2007 11:35 am

    Hey, Marc, DO try Güerrin, and let me know… =D

    Antares rules, certainly.

    Bestest,
    S

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  13. Alan Patrick on January 11th, 2007 2:38 pm

    Hi Marc,

    Without wanting to make you jealous, I was at the Antares bar here in BA the other day, and it’s great :) Now I’m a fan of their Scotch Ale and Honey Beer, as well as the Porter. I have a few others of theirs still to try, so I will be back soon and posting a review…if any beer fans in Buenos Aires read this and want to join me, let me know.

    But definitely Mark…would love to have a few pints with you in Antares when you’re next in BA…where exactly are you located “down south” at the moment?

    Actually, there is another ‘brewpub’ in BA I really want to try…Cossab in Boedo, which is supposed to have the widest range of beers in the city…has anyone else been there yet?

    All the best,

    Alan

    [Reply]

  14. Subjuntivo on January 12th, 2007 2:39 pm

    Apparently you know places I don’t…
    Anywaym I’m happy just with a muddy Guiness.

    S.

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  15. Alan Patrick on January 12th, 2007 5:49 pm

    I like Guinness, but it just doesn’t taste the same to me over here…as 50% Irishman, I believe it is actually a sin to drink the black stuff so far away from St James’ Gate ;)

    [Reply]

  16. Marc on January 12th, 2007 6:38 pm

    I’m down in tierra del fuego sipping beers with guanacos and castores.

    I really need to get an about page up.

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  17. Sebastian on September 18th, 2007 1:32 am

    Guys! you may discuss forever wich is the best pizza. But as an argentinian pizza-eater sick male, i have to recommend:

    Go to “el cuartito” , Talcahuano 937
    You HAVE to go there.

    My suggestion: try “el cuartito” pizza, special of the house. It would cost something (i think 39 or 49 pesos( but i am sure you will never taste something like that.
    yes, nine portions(yep,nine)in the way to the heavens……

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  18. Sebastian on September 18th, 2007 1:33 am

    Oh,yes,Güerrin is magnificent,of course.

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  19. Isaac on February 8th, 2008 9:46 am

    Haven’t tried Guerrin, but I have been to Las Cuartetas, Banchero, and El Palacio de la Pizza.

    I put Las Cuartetas at the end of those three. There’s a strange taste that comes with the pizza there that I can’t put my finger on, but I don’t like so much.

    A ‘a la molde’ at the Palacio is hard to beat for me. However, I ate at their bar last time and it wasn’t so good. The last time I had Banchero it was absolutely fantastic. So although the Palacio was tops on that list, I’ve dropped down its ranking now to second.

    I’ll go and try Guerrin.

    [Reply]

  20. Milango on April 29th, 2008 12:11 am

    Y Si, Es La Mejor, Larga Vida A Guerrin.

    Milango

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  21. Milango on April 29th, 2008 12:33 am

    Y Si, Es Una De Las Mejores, Yo A La Que Mas Concurro. Banchero Tiene Fama, Es Buena Pero Hay Que Comerla En La Central De La Boca, El Palacio Es Buenisima Tambien Y Las Cuartetas Es Buena, Pero La Masa Es Una Piedra, Se Ve Que Su Auge Fue En El 70 Y Le Quedo De Rebote, Aunque No Es Mala. El Cuartito Es Tambien Una De Las Mejores, Pero Es El Centro De La Chetada Recoletosa Que No Se Anima A Probar Otro Tipo De Pizza Como La De Guerrin U Otros, Por Parecer Una Negrada, Y El Imperio De Chacarita Es Sublime Tambien. De Todos Modos Para Un Tour Completo De Pizzerias Tambien Deberian Probar (Aparte De Las Ya Nombradas): Pirilo, Angelin, El Fortin, Burgio, El Ombu, Santa Maria, La Americana, Kentucky, Y Me Estare Olvidando Algunas Mas. En Angelin No Olviden Probar La Pizza Canchera Tambien, Ya Que La Inventaron Ellos Y Para FUGAZZETTA: Las Mejores Las Tienen Pirilo, El Cuartito Y El Ombu. Y No Me Vengan Con Pizza A La Piedra Porque Esa Es Otra Rama, Y No Tiene Ni Comparacion Esa Chotada Con Este Tipo De Pizza Que Es A La Media Masa O A La Masa Entera, Es Como Comparar Carne Con Dulce De Leche, Aca Hay Un Preparado De La Masa, Con Agujeros En La Masa Para Hacerla Liviana, Es Otro Tema, No Me Vengan Con Pizza A La Piedra Ni Con Cadenas De Pizzerias Como “Los Maestros” O “Los Inmortales” O Hasta Romario Que NO Tienen Nada Que Ver, Larga Vida A Las Pizzerias Tradicionales, Nuestras Pizzas, Larga Vida A Guerrin.

    Milango.

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  22. Isaac on August 4th, 2008 12:51 pm

    Ok, tried Guerrin, la Mezzeta, and tried Imperio de la pizza.

    Imperio won my heart. Didn’t like Guerrin that much, nor la Mezzeta.

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  23. Oksana on August 13th, 2012 11:19 am

    I lived in Buenos Aires for a month and for this period I visited different pizzerias,( adore pizza and not so much expensive as for a student.) So, I must admit that Guerrin is the winner of all. But there is some little trick. I don’t know why, but pizza is much tastier if you eat it in the first room of Guerrin,not in the second room or first floor.

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  24. martin on June 12th, 2013 5:19 pm

    Vayan a SAN ANTONIO (en el barrio de Boedo). Una de las mejores zapis de bs as

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