Serafin

Serafin, was one of the famed pizzerias located on “pizza row” in the theater district on Corrientes, which closed its door about 15 years ago. A pizzería under the same name, recently appeared on Libertador in Recoleta serving a limited assortment of the most common varieties of both pizza “a la piedra” and “al molde”. The décor is very pleasant and clean. The service acceptable, although not flawless. There’s table service or you can order to go and sit and wait at one of the front counters while the oven-masters nuke your pizza.

Let’s cut to the chase, or the cheese, as the case might be. I liked this pizza about as much as any locally bred pizza I’ve tried, including the pizza at Guerrín and El Cuartito. It appears they cook the pizza at a slightly higher temperature than most of the local pizzerias. There was a slight char on the dough, a slightly crispier bottom, and a char on the cheese topping. I also liked the way the little edges of the shredded onions charred in the oven on the slice of Fugazzetta. The Calabresa with tomatoes and slices of a longaniza sausage, was also very good, as was that empanada you see in the slideshow.

Overall, this is one of the best pizzas I’ve sampled in the city. It’s available by the slice, which at the time of the review was less than ARS$40 per slice (about US$1.25 at the time), commensurate with the prices by the slice at both Guerrín and El Cuartito. Two slices are enough for lunch. You can eat for lunch for under US$5.