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Sottovoce´s kitchen is in Alejo Waisman’s hands: a young man who in his thirties is already proud of having gained international experience working in some of the best kitchens of the world: The Ritz in Paris, The Cipriani and the basque restaurat Juan Ramon Arzak.
When he came back to Argentina, he decided to improve his regional italian Haute Cuisine and set up business together with his brother Tomas (who is now an excellent Sommelier and is in charge of the purchases) and Carlos Noceda (Manager of Sottovoce, who met the Waissmans when he worked as a Maitre in The Cipriani). Nowadays, more and more people continue to choose the restaurant in Recoleta for its service and the warmth and dedication of its staff.
A little basket full of trully homemade bread rolls awaits on every table for diners, so they can choose from some of the many delights on the menu. As an appetizer, diners can choose a classic Polenta a la Bolognese; Olives Ascolanas (Olives stuffed with batter-fried veal) or the Eggplant Parmigiana (eggplant au gratin with parmesan cheese, tomato and basil).
Sottovoce offers a really interesting variety of pasta, all made with hard semolina of candeal wheat and egg. Stuffed Pasta is actually homemade, whereas dried textured pasta, such as Tagliatelle or Maltagliati, is provided by a pasta factory.
Dishes like Maltagliati alla Bolognese or Pappardelle with Mushrooms (cream, dried mushrooms, chanterelles, mushrooms and portobellos) are plentiful, delicious and trully Italian. But although pasta is the Queen of the Menu, a tasty Sirloin with sweet-pepper sauce (with potato fries and grilled onions) and Curried Chicken Spezzatino and Almonds with rice is also offered.
Desserts are plainly wonderful: Profiteroles with Strawberry and Vanilla ice-cream, Creamed Crepes (flambéed with vanilla ice-cream), Tiramisú (1oo% Mascarpone cheese) and the exuberant Chocolate Vulcano, are some of the many recommended desserts. Homemade ice-cream is also exquisite. Some flavours are really outstanding, such as Tangerine or Maracuya.
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