5 Pizzerias in 5 cities to enjoy with an Imperial

If the article title includes the word “pizza,” Buenos Aires can’t be left out. Its pizzerias are featured in dozens of world rankings, and any tourist strolling its streets (especially Av. Corrientes) knows they must dedicate at least one evening to trying a good muzzarella, napolitana, or fugazzeta. The ritual is only complete with a cold, fresh Imperial beer.

Although Buenos Aires offers dozens of recommended pizzerias, one stands out that combines this porteño flavor with one of Argentina's passions: football. La Guitarrita was born in 1963 thanks to Mario Borré (Boca Juniors) and René Pontoni (San Lorenzo), two football promises who transformed their pizzeria into a place perfect for any team's post-game celebration. Pizza here follows two principles: wood-fired oven and the same recipe for 60 years.

Insider tip: The mozzarella with basil and the fugazzeta are two of its classic flavors. Imperial is served either on tap or in cans, and if you visit Datazo—the gastronomic recommendation platform by Imperial—you can access 2-for-1 deals at select locations.

Where: Vuelta de Obligado 3401, Núñez; Báez 401, Cañitas; Av. Sta. María de las Conchas 4711, Nordelta; Av. del Libertador 2845, Olivos; Av. Beiró 5702, Villa Real; Av. Olazábal 4102, Villa Urquiza; Monroe 1655 (Showcase Belgrano); Av. Elcano 3436, Colegiales; Niceto Vega 4942, Palermo.

Some say classics never go out of style, and Pizza Italia in Córdoba is proof that time only reaffirms what’s built on solid foundations. While not located in the city’s most popular neighborhoods, it has earned its place thanks to its flavors in the heart of Alta Córdoba. The Provenzal (mozzarella, garlic, parsley, tomato sauce, and olive oil) is an excellent choice, especially when paired with an Imperial Amber Lager draft.

However, if you're visiting Córdoba and want to truly experience the local culinary identity, you can’t leave without trying a classic lomito. Pizza Italia offers several options, with the most popular being the lomo completo with egg, homemade mayonnaise, and fries. Key detail: the bread can be pizza-style (thin and crispy) or lomito-style (crispy on the outside and fluffy inside).

Insider tip: 700 meters from this spot is the city's former main train station, which connected it with Rosario and now stands as one of Córdoba's historical buildings.

Where: Juan Antonio Lavalleja 1388, Alta Córdoba.

Every city has its gastronomic neighborhoods or areas brimming with dining options: Buenos Aires has Palermo, Córdoba has Güemes, and Rosario has Pichincha. This neighborhood, once home to the city's brothels, is now a hotspot for young people and tourists alike.

Pro tip: If you crave more flavors, you can buy frozen pizzas to enjoy at home.

Where: Güemes 2332, Pichincha.

The greatest act of rebellion isn’t just being yourself; it’s visiting Mendoza and setting aside a night for pizza and beer. To break away from wine tastings and vineyard tours, Pizzería Vicente is a great option. With two locations—one at La Barraca Mall and another in the 5th Section—it offers over 20 pizza options. The wood-fired oven is visible, and the experience promises to be “authentically Argentine.” Some recommendations: the Carbonara (fried egg, bacon, green onion, Parmesan, and fresh herbs) with a light, refreshing Imperial Golden, or the simpler classic Especial with an Imperial Amber Lager.

Insider tip: Pizzería Vicente in the 5th Section is in the city center, and about 20 blocks away is General San Martín Park, the city’s largest green space with over 300 hectares, perfect for a picnic.

Where: Juan B. Justo corner of Martínez de Rozas, 5th Section.

Anyone who’s visited Naples knows that the pizza there is different from anywhere else in the world. The secret lies in the dough: thin, airy, with long fermentation times. Also, it’s eaten by hand and isn’t shared. Those who try the pizzas at this spot will also find a piece of Naples in Neuquén.

Amore Pizza Napoletana was born during the pandemic, founded by two friends, Roberto Enrique Coquand and Emanuel Rojas. For them, the secret is also in the dough and the quality of the ingredients that top it. A Quattro Formaggi (Italian tomato sauce, mozzarella, provolone, Parmesan, blue cheese, pepper, and olive oil) paired with an Imperial APA, or a Funghi e Prosciutti (with portobellos and natural cooked ham) with an Imperial Lager, is a great way to take a trip with every bite. The place is decorated like a cantina, with a mural of Diego and constant nods to Naples.

Pro tip: If you're getting takeout, we recommend enjoying your meal outdoors at the Costanera del Río Limay, one of the most beautiful spots in the city.

Where: Talero 375, Neuquén Capital.