Italian, loosely, with Argentine dishes running through it. Pasta and risotto do the heavy lifting: rigatoni all'amatriciana, spaghetti aglio e olio al limone, squid-ink risotto with braised fennel, ravioli of boletus and black truffle in alfredo. The secondi bring milanesa de solomillo, ojo de bife with padrón peppers, an empanada filled with beef, peppers, egg and potato, and merluza. Starters include a mortadella panino with provolone and pistachio pesto, and pizza served as a foam in a glass. Puddings run to tiramisú and a flan mousse with dulce de leche.

Argentina is full of the descendants of Italians, and Dantte is built on that inheritance: the Italian dishes and memories of Liporace's ancestors, mixed with his Río de la Plata reality. The motto is 'siamo bastardi', we are bastards. The corner premises kept its old glass-and-stone facade, and the interior nods to 1920s Little Italy in New York, a city the chef loves to get lost in, with a design bar and high stools at the front and a stripped-back, warm dining room behind.

Some of the dishes come from Liporace's Casa Rosada years, such as the black risotto with chinchulines, grilled beef intestine from the Argentine parrilla. There's a veal milanesa with provolone foam, olives and tomatoes to share, the 'pizza in a glass', a liquid deconstruction once praised by the New York Times, ricotta tortellini in honour of his grandmother Mafalda, rigatoni amatriciana with a fried egg, ojo de bife and a flan with dulce de leche. Drinks run to cocktails, beer, and European and Argentine wines.

Down on the lower floor, under brick vaults and candlelight, La Cueva works as the venue's private speakeasy, an informal, rebellious room where vintage cocktails and a DJ set the pace of the night.