A Uruguayan classic from Paysandú, named for the crested screamer bird its airy meringue is said to resemble. We build it the family way — light sponge soaked and layered with dulce de leche, confit peaches and walnuts, wrapped in chantilly and a snow of meringue crumbles. It's the dessert the kitchen is known for, and the one the bakery was built on.
Argentine & Uruguayan, with a European hand — from our heritage to the New World.
Ask your server for one of our digestifs — Amaro Nonino, Fernet Branca, Montenegro, Frangelico, Limoncello and more — the perfect finish to your meal.
Reserve a table at your nearest Renzo's and let the kitchen send out something sweet.
Every dessert at Renzo's is made in-house by Renzo's Bakery — the same family recipes we've baked since 1907. They carry the River Plate table our family grew up around: Uruguayan chajá, Argentine alfajores, dulce de leche in everything that will hold it, finished the European way and set down in Tampa Bay.
Read the story behind the kitchen — Our Philosophy →