Raggio Osteria

Gigli pasta with clams and mussels from the Mar del Plata, spaghetti alla Chitarra with a traditional carbonara sauce, conchiglioni alla Puttanesca, and the family’s own recipe for panna cotta are just some of the delights on offer in this contemporary-style restaurant on the ground floor of the Pleno Palermo Soho hotel, not far from the luxuriant Carlos Thays botanical garden, where Italian cuisine is the undoubted star of the show. Chef Sebastián Raggiante, who hails from Bologna (the capital of the northern Italian region of Emilia Romagna), reinterprets recipes from his homeland with an honest approach, with a primary focus on flavour and the use of the best zero-mile Argentinian ingredients. A dish that particularly impressed us was the “brasato di guancia” (cheek stew with tomatoes, red wine and capers), requiring a minimum of six hours of low-temperature cooking.