After a good meal, the dessert of the day can be the detail that rounds off the experience. It's not just about "something sweet", but about choosing an option that fits with what you have eaten, with your craving and with the time you feel like dedicating to the after-dinner conversation.
When a site takes care of the dessert of the dayThe rest is usually taken care of as well: cooking, service and balance in the menu. And in the case of the Argentinean tradition, there are desserts that have accompanied family gatherings, snacks and barbecues for decades, with very recognizable flavors.
What does a dessert of the day mean in a restaurant?
A dessert of the day is usually a rotating proposal: it can vary according to availability, season, preparation of the day or simply to give new options to repeat customers. The interesting thing is that it opens the door to try something that perhaps you would not ask for "by routine", but that at that moment fits perfectly.
In Bacacay, in addition to having dessert of the day The menu also includes options such as the "selection of desserts" to share, which reinforces the after-dinner approach at the table and with company.
Why it is usually a good choice
The dessert of the day is usually designed to go out with a good cooking rhythm. Often it is a preparation that is prepared with care in batches, served at the right time and well adapted to the service, which is key when the restaurant is full.
It is also a practical option when in doubt. If you are coming from a hearty meal, you can opt for a dessert of the day lighter. If, on the other hand, you are celebrating, you can look for one with a sweet tooth and let the after-dinner conversation drag on.
The 5 most distinctive Argentine desserts
Argentina has a sweet culture marked by homemade pastries, confectionery and an ingredient that appears in a thousand forms: dulce de leche. Bacacay's menu features several classics that represent this style very well, such as Don Pedro or the chocotorta, and the idea of the dessert of the day completes the experience with variety.
Here are five very representative desserts, with their "table" history and what makes them special to eat.
Dulce de leche pancakes with ice cream
Pancakes are a classic inherited from the European tradition, but in Argentina they took on an identity of their own by combined with dulce de leche. They are served rolled or folded, with a soft texture and a filling that adds sweetness and creaminess.
What characterizes them is their well-executed simplicity: thin dough, generous dulce de leche and, when served with ice cream, the temperature contrast that makes them easy to enjoy. If you hesitate between the menu and dessert of the dayThis option is usually a "sure hit" because of its balance.
Chocotorta
The chocotorta became famous for a very simple reason: it is easy to prepare, it is liked by almost everyone and has a flavor recognizable at the first bite. It is traditionally layered with chocolate cookies and a cream that combines dulce de leche with cream cheese, achieving a sweet but fresh point.
Bacacay's menu describes it as a chocolate cookie tart with dulce de leche and cream cheese, which is just the essence of the dessert. The dessert of the day may vary, but the chocotorta represents very well that Argentinean end of the long after-dinner meal.
Don Pedro
Don Pedro is a classic ice cream parlor and restaurant dessert, very much associated with the end of a meal with an "adult" touch. It usually has vanilla ice cream, whiskey and walnuts, and is enjoyed in layers: creaminess, whiskey aroma and nutty crunch.
Bacacay's menu includes precisely those elements: vanilla ice cream, whiskey and nuts. If you have had a hearty meal, it is an option that works very well because it is cold, can be eaten without haste and goes great with coffee. It is also a powerful alternative when the dessert of the day sounds too "mysterious" and you prefer a classic.
Chocolate volcano with ice cream
This dessert became popular on menus all over the world because of its effect: firm exterior and fluid interior, which mixes with the ice cream as soon as you break the center. In Argentinean key it fits perfectly because chocolate is a usual closure after a grill, and the ice cream provides the contrast that prevents it from becoming heavy.
To enjoy it to the fullest, timing matters: it is eaten freshly served. If you wait too long, the ice cream melts completely and the inside loses its warmth. If you have dessert of the day and volcano available, the volcano is usually the choice when you are looking for a more intense finish.
Ice cream
Ice cream in Argentina has its own tradition, strongly influenced by Italian immigration and the artisan style of neighborhood ice cream parlors. Beyond the specific flavor, what characterizes it is its creaminess and variety: chocolate, vanilla, dulce de leche, nuts and combinations that change seasonally.
Bacacay offers the option of ice cream by the scoop, ideal for those who want a simple closure or to accompany other desserts. And if today you feel like something "fresher", ice cream can be your choice. dessert of the day particular, even if the rotating special is another.
Enjoy the best dessert of the day with Bacacay
With a good sweet finish, the dessert of the day becomes part of the plan, not an add-on. We, at Bacacay, are an Argentinean grill and restaurant in Alicante, and we take care of the after-dinner with classic dessert options and the possibility of choosing dessert of the day depending on what you feel like at the time.
We offer lunch and dinner service, reservation option and an atmosphere designed to enjoy as a couple, with family or friends. If you feel like closing with a dessert of the day or with a classic Argentinean from our menu, we are waiting for you so that the end will be at the height of the meal.
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