Opening a restaurant in the midst of a pandemic sounds like a quixotic, perhaps insane, undertaking. The rival even emerges more impregnable than the windmills. However, In the midst of uncertainty and restrictions, the Italian businessman Mauricio Romagnoli inaugurated Il Giardino Romagnoli in May of last year, a space that renovated the Recova de Posadas with a modern air.
Opening a restaurant in the midst of a pandemic sounds like a quixotic, perhaps insane, undertaking. The rival even emerges more impregnable than the windmills. However, In the midst of uncertainty and restrictions, the Italian businessman Mauricio Romagnoli inaugurated Il Giardino Romagnoli in May of last year, a space that renovated the Recova de Posadas with a modern air.
Surrounded by more traditional venues, Il Giardino offers a proposal to expand the public and bet on young people, with high-level gastronomy that focuses on the quality of raw materials and the Italian spirit, in tune with the trajectory of who is the creator, in addition, of the Romagnoli pizzeria and coffee brand.
In the first place, the design stands out, since it is an “outside” restaurant, that is, only the kitchen is inside. The capacity of 150 diners is housed in the open-air garden that gives meaning to the name of the restaurant, on a terrace and in a glass fish tank with subtle decoration. The air of renewal of the Recova will have a new impulse soon, since Romagnoli bets on continuing to expand the premises in the neighboring terraces. A central and handy place, without the chaos of Palermo, and with an undisputed porteño glamour.
The bar includes a signature cocktail proposal that represents each of the most significant islands and cities in Italy, such as the Taormina (vodka, mint, cucumber and elderflower liqueur) and Di Garda (Savage grapefruit and rosemary, Jägermeister, lemon juice, rosemary syrup and tonic). Thus, the garden also appears as an oasis on Carlos Pellegrini to have a drink with views of the city, facing the classic roller.
When it comes to eating, there are two possible paths: the first, going into the Roman-style pizza, thin and crispy. Cooked in a stone oven at 450 degrees, you can choose between the varieties of mozzarella, prosciutto cotto (tomato sauce, mozzarella and prosciutto cotto), Romagnoli (tomato sauce, mozzarella, arugula, raw posciutto, burrata and bell pepper), Capricciosa (tomato sauce, mozzarella, prosciutto cotto, artichoke, mushrooms and egg) and Aphrodisiac (mushrooms, capers, truffle oil, mozzarella and smoked bacon), among others.
If you take the path of traditional cuisine, there are two standouts among the starters: the fresh burrata accompanied by raw Parma ham and the grilled octopusa generous tentacle with a different texture from the traditional one due to the type of cooking.
Among the main ones, the house suggests grass-fed meats smoked in a special oven. However, to honor the Italian tradition, the choice was pasta. In addition to the dry ones made in Italy, the fresh ones stand out, such as the blue cheese ravioli with ricotta and walnuts that combine perfectly with the black truffle sauce.imported from across the ocean. The ossobuco capeletti also rank high.
Desserts follow the tradition of Italian cuisine: tiramisu, white chocolate panacotta, affogato and coffee mousse with almond and pistachio praline.
The best advice is to finish with Romagnoli’s own coffee, which is also sold to the public and is a premium level.
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