O João de Barro Restaurant has a long tradition in homemade pasta, served in the most varied ways. Want to try something different? How about asking for Sepia noodles al Nero, made with octopus ink? or hair Sorrentinos Bariloche: homemade smoked salmon ravioli with mountain sauce au gratin. The house still has in its menu the Tagliatelle João de Barro, a tasty crepe noodles with sour cream and parmesan cheese au gratin, accompanied by chicken breast or filet mignon with wood sauce.