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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.
One honor, in evidence:
The record strongest first
- Michelin Guide Selected Restaurant
One number, weighted & current 69
How we scoreThe dishes from the writeups
- Conchiglioni alla Puttanesca Michelin Guide
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- Gran Dabbang Eat · 81
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