Buenos Aires · Est. Daily
Bienvenidosalbardepastas.
Fresh pasta rolled and cut by hand, every single day, in a corner of Palermo that still believes in fatto in casa — made in house, nothing else.
The Ritual
Same dough, same hands,
every single day.
There is no freezer at IL Quotidiano. Every morning, before the doors open, semola and egg become tagliatelle, ravioles, and sorrentinos on our marble counter — the same way it has always been done, just a few steps from the bar.
Our Story
Rolled by hand, daily
Simple, honest ingredients
Today’s Edition
A few things we’re proud of
Tagliatelle al Ragù
Slow-simmered beef & pork ragù, six hours on the stove.
Sorrentinos de Jamón y Muzzarella
Hand-pinched pasta pockets, sage brown butter.
Ñoquis del Día
Potato gnocchi, made fresh every 29th and most days besides.
About Us
An Italian habit, kept alive in Buenos Aires.
IL Quotidiano was born from a simple stubbornness: pasta should taste like it did at home. What started as a small counter in Palermo is now a neighborhood fixture — same recipes, same daily ritual, more chairs.
Read Our Story
Come hungry. Leave happy.
Tuesday to Sunday, from midday until late. No reservation required for the bar — just come find a stool.
Find Us