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Restaurant à Resistencia, Chaco Province
Que dois-je commander chez Parrucca - Cocina Y Pastas ?
Que commander
Les noms et descriptions des plats ne sont pas encore disponibles en Français. Affichage en anglais.
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Empanadas de carne
Frequently recommended as a starter, praised for being made with hand-cut meat and delicious whether baked or fried.
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Pastas
Highly recommended throughout the reviews for their originality, quality, and delicious flavors; considered some of the best pastas by several reviewers.
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Lasagna
Specifically mentioned as tasty, indicating it stands out among the menu offerings.
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4
Ñoquis
Mentioned as recommended, indicating it is a favored pasta dish at the restaurant.
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5
Risotto
Recommended along with pastas and empanadas, suggesting it is a well-prepared and appreciated dish.
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6
Mollejas
Noted as one of the tastiest starters alongside the empanadas, highlighting it as a popular appetizer.
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7
Pancitos saborizados
Praised for their flavorful seasoning and rated very highly as a complementary bread option.
Détails
Horaires
| Lundi | Fermé |
|---|---|
| Mardi | Fermé |
| Mercredi | 12 to 2 PM, 8:30 to 11:30 PM |
| Jeudi | 12 to 2 PM, 8:30 to 11:30 PM |
| Vendredi | 12 to 2 PM, 8:30 to 11:30 PM |
| Samedi | 12 to 2:30 PM, 8:30 to 11:30 PM |
| Dimanche | 12 to 2:30 PM |
À propos de Parrucca - Cocina Y Pastas
Parrucca - Cocina Y Pastas is a restaurant in Resistencia, Chaco Province, focused on Italian-style cooking and pasta dishes. Reviewers consistently praise the lasagna, the pastas, and the empanadas, along with excellent service and a calm, pleasant atmosphere. The menu is described as well prepared and innovative with Italian traditions, and desserts also stand out. It offers dine-in, takeout, and delivery, with lunch and dinner reservations recommended.
Services
Service options
- Delivery
- Takeout
- Dine-in
Highlights
- Great beer selection
- Great cocktails
- Great dessert
- Great wine list
Popular for
- Lunch
- Dinner
- Solo dining
Accessibility
- Wheelchair accessible entrance
- Wheelchair accessible restroom
- Wheelchair accessible seating
Offerings
- Alcohol
- Beer
- Cocktails
- Coffee
- Hard liquor
- Small plates
- Wine
Dining options
- Lunch
- Dinner
- Dessert
- Seating
- Table service
Amenities
- Bar onsite
- Restroom
Atmosphere
- Casual
- Cozy
- Quiet
- Romantic
- Trendy
Crowd
- Groups
Planning
- Lunch reservations recommended
- Dinner reservations recommended
- Accepts reservations
Payments
- Credit cards
- Debit cards
- NFC mobile payments
Children
- High chairs
Parking
- Free street parking
Questions fréquentes
What is Parrucca - Cocina Y Pastas known for?
It is best known for its pasta dishes, especially the lasagna and other Italian-style plates. Reviewers also highlight the empanadas de carne cortada a cuchillo and the overall menu as well made, abundant, and innovative with Italian traditions.
What dishes are most recommended at Parrucca - Cocina Y Pastas?
The most repeated recommendations are lasagna, pasta dishes, empanadas de carne, and mushroom risotto. Reviewers also mention the ñoquis, bondiola, and the white chocolate volcano dessert as especially memorable.
What is the atmosphere like at Parrucca - Cocina Y Pastas?
The atmosphere is described as calm, cozy, quiet, and comfortable, with a sober but pleasant setting. It suits groups and solo diners, and the romantic and trendy feel makes it a good fit for dinner as well as a more relaxed lunch.
Is Parrucca - Cocina Y Pastas good value, and what is the price range?
The price range is ARS 10–40K, and reviewers repeatedly say the price-to-quality ratio is excellent. Comments describe the food as abundant and delicious, so the cost is seen as justified by the quality and portion size.
Do you need a reservation at Parrucca - Cocina Y Pastas?
Yes, reservations are recommended for both lunch and dinner because reviewers mention high demand. That matches the restaurant's popularity for lunch, dinner, and solo dining, so booking ahead is the safer choice.
Is parking available at Parrucca - Cocina Y Pastas?
Yes. Free street parking is available.
