This is undoubtedly one of the best Italian restaurants in South America. Located in the lively Palermo district, Leonardo Fumarola's restaurant meets the expectations of visitors looking for the authenticity of recipes and flavours. Consistently, the chef presents dishes that are conceptually classic but renewed with a contemporary twist. At the base are fresh ingredients and careful cooking methods. A great classic is the cacio e pepe, perfectly creamy and peppery. We also appreciated the fresh pasta stuffed with slow-cooked pork, the chestnut flour pappardelle with mixed meat sauce, the Piedmontese braised meat with honey flavoured carrot purée. Even as far as the fish and seafood offer the results are high level. Commendable attention paid to coeliac customers.
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Excellent
