The first Piola opened in Treviso, Italy, in 1986; this outpost is the second. Although there are now replicas in Brazil, Chile, Miami, and New York, this branch has become a well-loved landmark, and for good reason: beneath the trendy, funky veneer—modern art, modern music, and a palm-shaded garden—the imposing oven turns out some of the best pizza in town. Crusts are perfectly seared, and sauce and toppings are judiciously applied for an uncanny replica of the real Italian thing. Don't miss the pizza with muzzarella di bufala (buffalo-milk mozzarella), which must be the most authentic in South America.
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