16 Must-Try Dulce de Leche Desserts to Devour in the City

At Chantaje, the artisanal alfajor project by Belén and Pablo born during the pandemic, dulce de leche takes the spotlight. Their star is the alfajor with cocoa wafers, a generous filling of Milkey dulce de leche (from Chivilcoy), and a hand-applied Italian meringue topping, one by one. The result is a unique, soft, and indulgent alfajor that has become the brand’s emblem.

Although they offer other flavors, dulce de leche is present in almost all, even in fruit versions like blackberry. This very Argentine touch defines Chantaje’s identity: artisanal, homemade, and always faithful to the flavors that represent us.

Where: Tamborini 3921, Villa Urquiza, and online store.

At Pot Helados, dulce de leche stars in the most popular popsicle: dulce de leche ice cream with a core of natural dulce de leche, coated in white chocolate and a crunchy cone topping. A frozen bomb combining creaminess, sweetness, and texture in every bite.

The ice cream shop was founded in 2019 in Mercedes by María, Vicky, and Nicolás, with the goal of making artisanal ice cream without colorings or artificial flavors, using seasonal fruits and local ingredients. The concept expanded to Recoleta and, this year, to Barcelona (in the Gràcia neighborhood).

In addition to the popsicle, the menu features other gems that take dulce de leche to new dimensions: dulce de leche and mascarpone ice cream, soft and creamy, and granizado dulce de leche with 56% Ecuadorian chocolate, adding intensity and balance.

Where: Montevideo 1208, Recoleta.

At Silvino, the new bistro in Chacarita, Gaspar Natiello reinvented Argentina’s most popular dessert: he focused only on “the rich part of the flan,” that caramelized edge everyone fights for with a spoon. To achieve this, he serves it flat and fully bathed in liquid caramel.

The secret is at the base: a dulce de leche cream made with equal parts dulce de leche and cream, giving it a velvety texture and delicate flavor. Natiello describes it as “a more elegant dulce de leche, designed to balance and avoid being cloying.” Each spoonful combines flan, caramel, and that touch of sweetness, making it a tribute to our favorite ingredient.

Where: Guevara 421, Chacarita.

At Bravado, the new gastronomic space in Vicente López, they reinterpret the classic Argentine Chajá with a creative twist. The base is a vanilla sponge cake, whipped cream, and peaches, hiding a dulce de leche semifreddo that brings freshness and surprise in every bite. Mini meringues top it off, adding lightness and texture, elevating a traditional dessert to an ethereal and delicious experience.

El Chajá reflects Bravado’s spirit: technique, creativity, and balance between the classic and the unexpected. The cuisine draws inspiration from contemporary Argentine food, combining seasonal products with reinterpretations of national favorites. Each dish is enjoyed alongside wines from family wineries involved in the project, completing a carefully designed flavor journey.

Where: Av. del Libertador 1410, Vicente López.

At the historic Hipopótamo Bar, dulce de leche shines in the banana pancake with walnuts and pastry dulce de leche. The recipe includes a touch of whiskey, giving the essence of the spirit without leaving alcohol in the dish, allowing for a smooth, balanced flavor in every bite.

“This way the flavor is more delicate and the essence of the whiskey is appreciated,” explain the staff at this Notable Bar, a Buenos Aires institution. The combination of fresh banana, crunchy walnuts, and dulce de leche makes this classic a sophisticated yet nostalgic dessert, perfect with a coffee while soaking in the history of this legendary bar, frequented by figures like Tita Merello and Ernesto Sábato.

Where: Brasil 401, San Telmo.

In Villa Urquiza, Fornole is known not only for its signature Neapolitan pizzas but also for a dessert that has become a hit: Flan Tony, named after Mauro Busquet’s father, the pizzeria’s creator and a flan enthusiast.

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It’s a soft, creamy dulce de leche flan served with fresh cream and a hint of lime zest, giving the perfect balance between sweetness and freshness. The result is a heartwarming, addictive dessert that keeps people asking for more and is already one of the most requested and acclaimed at the restaurant.

Where: Holmberg 2323, Villa Urquiza.

At Garito Loyola, the house dessert is pure nostalgia: the Shimmy, a reimagined version of the ‘80s–‘90s classic we remember as “the love dessert.” The idea was to stay as close as possible to the original flavor while giving it a well-thought upgrade.

At the center is firm, intense pastry dulce de leche, with a pinch of salt to balance the sweetness and highlight its caramel notes. It’s accompanied by vanilla cream, chocolate ganache, and a light sprinkling of grated chocolate. Each component adds a different texture, making every bite a trip back to childhood, with an adult twist of elegant, balanced dulce de leche.

Where: Loyola 1184, Villa Crespo.

At the historic Almacén Bar Lavalle, one of Buenos Aires’ Bares Notables, dulce de leche shines in a comforting classic: bread pudding with raisins, served with two spoonfuls of San Bernardo dulce de leche and a scoop of cream ice cream.

The secret is in the preparation: “we let it rest for 24 hours to make it fluffier, and we usually make it with butter croissants for a softer texture,” says the kitchen team. The artisanal dulce de leche melts in your mouth, bringing that familiar flavor that makes the dessert a true Buenos Aires classic. The combination of bread, raisins, eggs, and milk creates a moist, velvety texture that invites repeated spoonfuls.

Where: Lavalle 1699, San Nicolás.

At Lo de Jesús, “the temple of meat and wine” in Palermo, dulce de leche flan is treated with technical obsession. With the guidance of Darío Gualtieri, it’s prepared like a crème brûlée: milk and cream heated separately, sugar mixed with eggs, and only then the dulce de leche is added. This creates a different, much smoother, and delicate texture.

The key is balance: they use both yolks and eggs for body, almost like a zabaglione ice cream, and combine high-quality pastry dulce de leche with a touch of family-style dulce de leche, evoking the classic flavor we all know. Slow, low-temperature cooking ensures the softness that makes it unforgettable.

Where: Gurruchaga 1406, Palermo.

At Casa Sáenz, Ximena Sáenz’s project in Belgrano and the Botánico, dulce de leche shines in the wildly popular 12 Japanese crêpe cake. Ultra-thin layers filled with smooth cream, sprinkled with caramelized coconut flakes, and topped with a generous drizzle of warm dulce de leche cognac sauce.

The result is a show-stopping dessert, one of the most requested in the place: delicate yet indulgent, with the contrast between the ethereal crêpes and the intensity of dulce de leche making it an unforgettable experience.

Where: Echeverría 2102, Belgrano; República Árabe Siria 3001, Botánico.

At Joaquín Vasco, the premium pastry shop specializing in cheesecakes, dulce de leche meets Spanish tradition to create a unique and sophisticated version. The classic cream cheese filling blends with top-quality dulce de leche, resulting in a creamy, substantial, and well-balanced dessert—perfect alongside a specialty coffee or fresh juice.

With branches in Nordelta, Recoleta, and Belgrano, Joaquín Vasco combines family heritage, refined technique, and creativity so that each tart feels like a little everyday luxury. Their dulce de leche offering proves that this ingredient is as versatile as it is iconic.

Where: Pasaje del Ciudadano 45, Nordelta; Peña 2326, Recoleta; Avenida Lacroze 1835, Belgrano.

In Puerto Madero, Cauce de los Fuegos pays tribute to the classic lava cake but with an irresistible twist: made with colonial-style dulce de leche, intense and rich. Breaking through the crust releases a molten center that begs to be mixed with the accompanying natural banana ice cream. This duo never fails: creamy, warm, fresh, and featuring that timeless hit—banana + dulce de leche.

Where: Alicia Moreau de Justo 440, Puerto Madero.

The croissant is one of Le Pain Quotidien’s global symbols, but in Argentina, it has gained its own identity: here it is sliced lengthwise and generously filled with dulce de leche, finished with slivered almonds that add crunch and flavor.

It’s the meeting of the Belgian maison tradition with an iconic Argentine touch—dulce de leche—making it both a daily classic and a tribute to our everyday table.

Where: Various locations in CABA and GBA.

At Oli, the pastry space of Olivia Saal in Palermo, the Snicker is a foolproof classic: a cocoa base, peanut and dulce de leche frosting with a hint of salt, topped with a crunchy coating that adds texture and flavor. The salted dulce de leche balances the sweetness and highlights the caramel notes, while each layer delivers a unique experience in every bite.

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More than a dessert, it’s a sensory journey: a combination of French and Israeli pastry techniques reflected in the elegance of the puff pastry and the harmony of flavors, perfect with a coffee or to end a meal at this creative and cozy bistro.

Where: Costa Rica 6020, Palermo.

At Sifón, dulce de leche creations are a true delight. The house star, available at Sifoncito, is the dulce de leche mousse, served with a red fruit coulis for a touch of acidity and topped with peanut and sesame brittle for added crunch.

The menu also includes other temptations: the classic cheesecake flan with dulce de leche and cream, combining tradition and sophistication, and the Flama pancake with dulce de leche ice cream and caramelized sugar, bringing spectacle and fun to every bite. A must-visit for anyone wanting to enjoy dulce de leche in all its forms.

Where: Sifón – Newbery 3881, Chacarita; Sifoncito – Av. Corrientes 1660, Paseo La Plaza.

At Bilbo Café, chocotorta is an unmissable classic: layers of chocolate cookies soaked in specialty coffee alternate with generous portions of dulce de leche and cream, all topped with a chocolate ganache. The dense, creamy dulce de leche provides full flavor and structure to each slice, making every bite rich and memorable.

Perfect with a cup of specialty coffee, the chocotorta is one of the most requested cakes, although the menu offers several combinations designed to be enjoyed throughout the day.

Where: Beláustegui 802, Villa Crespo; La Pampa 5501, Villa Urquiza; Crisólogo Larralde 6289, Saavedra; Junín 1930, Centro Cultural Recoleta, Recoleta.