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Raggio Osteria
Italian
A Bologna-born chef running an Italian osteria inside a Palermo Soho hotel, cooking with Argentinian zero-mile ingredients as if the two countries had always been in on the same secret. The pasta is made properly, the braised beef cheek goes six hours at low heat, and the panna cotta comes from the family recipe. Unpretentious, unhurried, and a little warmer than the neighborhood usually manages.
The awards strongest first
- Michelin Guide Selected Restaurant
One number, weighted & current 69
How we scoreThe dishes from the writeups
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Conchiglioni alla puttanesca
Michelin Guide -
Brasato di guancia
“the “brasato di guancia” (cheek stew with tomatoes, red wine and capers)”
Michelin Guide
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The neighbors closest first
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- Nicky Harrison Cocktail Bar Drink · 71
- Verne Cocktail Club Cocktail Bar Drink · 79
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