One of the favorite dishes of Argentines, pasta, is the main protagonist of Carmen, which conquers the most exquisite palates with a fusion of innovative techniques and flavors.
Carmen, the Palermo pastificio that opened its doors in April 2024, is a project that brings together three attributes typical of the Argentine idiosyncrasy: a pasta factory that refers to craftsmanship, a restaurant with childhood flavors to share with company and a group of friends. A proposal that fuses the traditional with the innovative and is characterized by preparations with lots of butter, citrus fruits, colors and original fillings.
The chef in charge of this space is Nacho Feibelmanna renowned chef from Rosario who participated in the Argentine edition of the MasterChef program, and in this project he is accompanied by his group of friends, equally passionate about gastronomy like him.
Pastas are the undisputed stars of their menu and stand out for a novel combination of colors and flavors, which is clear by reviewing some of their dishes. Furthermore, the use of kamado for the preparation of some fillings is surprising. For example, in the appetizers section there are options such as fried ravioli (yolk center, tomatoes, black olives, mozzarella, pesto), smoked mushroom croquettes (kamado portobellos with sweet chilli thai sauce) and beet gazpacho.
Then, among the main ones we can mention the river fish tortelli made with kamado with lemongrass butter; turning it stuffed with roasted sweet potato with parmesan, chestnuts, butter and mint; Beet cappelletti with provolone (kamado beet, lime, pangrattato, citrus cream), roast fagottini (vacuum blend and roast roast beef, smoked bell pepper papatta, parsley oil and organic tomatoes), mushroom tortelli (kamado portobello , ricotta, provolone, beurre blanc de Chenin), cacio e pepe (cavatelli, parmesan, pepper), carbonara (imported rigatoni, field yolk, parmesan, pecorino, guanciale) and spaghetti al pesto, among others.
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The menu is completed with a selection of fresh desserts, in line with the summer season, welcomed as ideal options and with the right combination of flavors for those who must include a sweet after dinner. Among others, pineapple with spiced crumble, yogurt and spicy honey; cheese and sweet (artisan cuartirolo and organic sweets from Mendoza) and pistachio tiramisu.
Their pastas find the right pairing in the wine list, with 26 labels, which incorporate various styles, such as pét-nat, orange, rosé and a small selection of whites, light and full-bodied reds, by the sommelier and specialized journalist Sorrel Moseley Williams.
The restaurant’s façade, with large windows that allow you to appreciate the daily work of the cooks, is an invitation that is impossible to refuse for the most curious and pasta lovers. The setting and decoration are complemented by exposed bricks, delicate wooden tables and tile floors, making the space a comfortable and welcoming place to fully live this gastronomic experience. The bar, which separates the living room from the open kitchen, and the small garden with plants are some of the main details.
For those looking to enjoy an outdoor lunch on warm summer days, Carmen, located on a typical Palermo corner, has a deck of tables and elegant chairs on the sidewalk, for an afternoon meal without schedules and in good company.
Address: Gurruchaga 1426, Palermo.
Source: Ambito
