Unusual pasta dishes and divinely crisp wood-oven pizzas take this trattoria beyond most Argentine-Italian restaurants. Beef comes as mini-steaks in a creamy cress sauce. The spaghettini con frutti de mare (angel-hair pasta with shrimp, mussels, and salmon) or cappelletti al forno (pork-and-ricotta-filled pasta in a Parma ham sauce) are also good. Light from the huge plate-glass windows floods the spacious, open-plan dining room at lunchtime, when the three-course prix-fixe menu attracts visitors and businesspeople alike.
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