The best chipá in the city

A lovely bar in the former Paseo La Infanta, now known as Arcos del Rosedal. In this corridor full of various proposals, from dining to dancing, you’ll find AVG Electric Cafe. You can sit outdoors (our recommendation) in a large and fairly private patio and enjoy chipá with a coffee at tea time or with a beer for brunch. Made with cassava flour and fontina and parmesan cheeses, you’ll enjoy a delicious little bread, and if you’re up for something different, they have one stuffed with mushrooms that has a very unique flavor with this mix of tastes.

Tip: A train from the Sarmiento Line passes above the bar, so while you enjoy your delicious chipá, make three wishes.

Where: Av Del Libertador 3883, Arco 9, Palermo.

A very cozy place in the heart of Palermo. With a divine and meticulously cared-for aesthetic, it’s an ideal bar to visit with friends for a relaxing drink. It’s also a great spot to go alone to work, read a book, or spend some time with yourself. It has outdoor tables if you prefer being outside, or a huge indoor space. Blanca Deco & Café offers a gluten-free chipá. Additionally, it’s made with three organic cheeses: parmesan, pategras, and gouda with pepper. Delicious! Our recommendation is to have it with a nice latte.

Tip: The inspiration to include chipá on the menu came from the need to find something savory that could accompany coffee.

Where: Sinclair 3136, Palermo. Soldado de la Independencia 1177, Belgrano.

Made with carefully selected ingredients: aged Reggianito cheese and Gouda from Los Toldos. The process starts with a sandy mixture of butter and cassava starch, followed by the addition of cheese and liquids like egg and orange juice. They recommend enjoying it with filtered or Americano coffee and orange juice for a complete breakfast. The warm chipá has been highly requested since it was added to the menu to satisfy the need for a tasty savory and gluten-free bite.

Tip: They chose a blend of Reggianito that has crispy crystals and a slight bite to add a personal touch.

Where: Arevalo 1375, Palermo; Virrey Avilés 3236, Belgrano.

The classic chipá, with sardo cheese and creamy texture, has been a hit in this café for almost five years. While they always offer the traditional version, they occasionally add special editions, like the blue cheese and walnut one, which will return soon. It’s recommended to pair it with filtered coffee made in a special machine or an Americano, hot or cold. Enjoy a fresh-baked chipá every day. Its square shape and a layer of polenta give it a crispy exterior and irresistible creaminess inside. A must-try delicacy!

Tip: You also have the option to buy beautiful clothes in the store that is part of the place: Ropa REVOLVER.

Where: Malabia 1150.

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At Cobre Café, chipá is made with high-quality cassava starch from Misiones and stands out for its abundant Gouda and Sardo cheese, combining smoothness and intensity perfectly. There’s the classic version that never fails and a spectacular one stuffed with mushroom ragout. A marvel with a mix of flavors that must be tried. In Acevedo, they also have two clothing stores to browse while you wait for your order: Abso, a brand with super stylish clothes for men, and Luna Negra with divine outfits for women. In Gorriti, they share the space with Oseo.

Tip: At the Villa Crespo branch, there’s a small outdoor area to sit on a sunny day and enjoy your coffee and chipá al fresco.

Where: Acevedo 727, Villa Crespo; Gorriti 5070, Palermo.

The restaurant Oli, from the famous Olivia Saal, offers chipá with provolone, mozzarella, and sardo cheese, and cassava flour. It stands out for its artisanal preparation. They make a sandy mixture with cold butter, cheeses, and cassava, hydrated with cream and milk. Simple warm chipá with a Dirty Chai Latte never fails. Chipá has been on the menu from day one, as it’s a classic.

Tip: Olivia was born into a family of gastronomes and started her career only to have a stable job to produce her own films, which was her first love, until she discovered that cooking was her true passion.

Where: Costa Rica 6020.

Federico Frutos, chef and partner of the place, tells us they have two varieties of chipá: one with 12-month-aged parmesan cheese and another with smoked cheese. This delicacy, ideal for those seeking gluten-free options, is recommended with filtered coffee, which enhances the flavors. The key to its success? The combination of unique cheeses specially designed.

Tip: Café Té is part of the architectural project that coexists in the same place and with which it all began.

Where: Thames 937.

At Narda Comedor, run by the famous Narda Lepes, chipá is a true classic: made with two types of cheese, one that melts and another firmer, and cassava flour specially brought from Misiones. For over 7 years, they’ve been baking it always warm, ideal for breakfast or tea time. In addition to the classic chipá, they also make mbeju and occasional specials, stuffed versions. They have a recipe that has remained unchanged since opening for this "all-terrain" gluten-free treat.

Tip: After a trip to Corrientes a long time ago, they returned with a deeper understanding of the cuisine around cassava and specialized in this type of chipá.

Where: Mariscal Antonio José de Sucre 664.

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As soon as you arrive, you’ll notice it has a different vibe. A small and cozy place on Avenida Scalabrini Ortiz. A restaurant with a mix of Hindu and oriental influences, which makes it very special. You enter thinking you’ll have dinner—and yes, you’ll have delicious and very unique food—but they have a chipá that you won’t believe. It’s served with beet puree and quince chutney and has an IN CREDIBLE taste.

Tip: With a direct view of the grill and kitchen, you’ll see how everything is prepared right in front of you.

Where: Av. Raúl Scalabrini Ortiz 1543.