Known for its laid-back, counter-service style and street-facing tables, Eléctrica breaks the traditional mold of Argentine pizzerias with its focus on creativity, fermentation, and plant-forward options.

Levy crafts his pizzas using organic flour sourdough and bakes them in a wood-fired oven. His approach combines artisanal technique with bold, modern flavor profiles — like roasted potato with mozzarella, rosemary, and parmesan, or a vegan pizza featuring portobellos, pine mushrooms, truffle oil, plant-based mozzarella, and rawmesan.

The menu reflects both innovation and rootedness in local produce and culture, offering about eleven pizza varieties alongside starters like wood-fired cauliflower with pesto, provolone fainá, and cheesy chipá stuffed with mushrooms.

With Eléctrica, Daniel has carved out a distinctive space in Argentina’s pizza scene, drawing in a loyal following and international recognition for his unconventional, forward-thinking approach to pizza making.