Raggio Osteria

Gigli pasta with clams and mussels from 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 at this contemporary-style restaurant on the ground floor of the Pleno Palermo Soho hotel, not far from the lush Carlos Thays Botanical Garden, where Italian cuisine is the undisputed 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 authentic approach, focusing primarily on flavor and the use of the finest locally sourced Argentine ingredients. One dish that particularly impressed us was the “brasato di guancia” (braised beef cheek with tomatoes, red wine, and capers), which requires at least six hours of slow cooking at a low temperature.