[image]
[title]In the heart of Chacarita, Silvino has earned a place among the neighborhood’s favorites thanks to its combination of seafood, reimagined classics and an inviting atmosphere that makes you want to stay awhile. With Natiello at the helm of the culinary offering, the menu focuses on comforting dishes that play with French cooking techniques and touches from other cultures, always keeping the ingredients at center stage.
The restaurant has revamped its spring menu, adding new options such as garlic prawns, corn croquettes with gochujang jelly and feta cheese, and a chilled eggplant parmigiana, while keeping the classics that have already won over its regulars. Ceramic tile floors, antique wooden furniture and warm lighting come together at Silvino to create a dining experience designed to be enjoyed at a leisurely pace.
Dim lighting, comfortable tables, a bar that invites you to stay for a drink and a semi-open kitchen. Silvino is one of those restaurants you always feel like coming back to: a warm, relaxed space with a menu that encourages you to try new flavors at approachable prices. The real star is the produce.
People of all ages come through the door, and everyone seems to find their own place. In the course of a single evening, we saw friends chatting, a couple having dinner and someone eating alone at the bar. Everyone was simply enjoying the moment, with no rush. Silvino feels like a small pause in the middle of the city.
The kitchen complements the experience without taking over: it is present, but the music is kept at a volume that allows you to talk and linger at the table. There is another detail that says a lot about the restaurant’s relationship with the neighborhood: some people walk in, say hello and carry on with their day, as if Silvino were already part of their routine. Little by little, the restaurant seems to have become one of those places that locals feel belongs to them.
We started with the corn croquette with gochujang jelly and feta cheese, a bite that plays with the contrast between the sweetness of the corn, the spicy, fermented notes of gochujang and the salty intensity of the feta. It is a great way to whet your appetite and already hints at a menu full of unexpected combinations.
We also tried the chilled eggplant parmigiana, a fresher, lighter take on the Italian classic. The dish retains the interplay of layers, flavors and textures that makes parmigiana so recognizable, but shifts it into a lighter, fresher register. It is an ideal starter to share, especially if you want to try several dishes and move beyond the more predictable options on a menu.
Next came the garlic prawns. The juicy, tender prawns are paired with an intensely flavored preparation packed with garlic and oil, where every ingredient adds flavor without overpowering the main ingredient. And, of course, you will want some bread nearby: the sauce is almost as much of a star as the prawns themselves, and it is hard to leave even a drop behind.
For our next course, we ordered the baby squid with amatriciana sauce, smashed potatoes and pancetta, one of the most substantial dishes of the evening. The baby squid brings a delicate texture and briny flavor that contrasts with the intensity of the tomato-based amatriciana sauce, with its subtle spiced note. The smashed potatoes add creaminess and body, while the pancetta brings a salty, crispy touch that rounds out the dish. An unexpected but balanced combination that takes an Italian classic into much freer territory.
Among the mains, we also tried the cavatelli with kabocha squash, kale, pumpkin seeds, confit cherry tomatoes and lemon gremolata. It is a more vegetable-forward option, but packed with flavor. The kabocha brings sweetness and creaminess, the kale adds a green note, and the pumpkin seeds provide a crunchy contrast.
The confit cherry tomatoes add sweetness and depth, while the lemon gremolata brings freshness and acidity. The result is a comforting dish that is also light and well balanced.
To accompany the meal, the wine list offers a variety of options. Among the rosés are Punta de Flechas Rosé 2024 (Tannat-Torrontés), 35. Cinco Cofermentación de Criollas 2023 and Breva Rosé Syrah 2021. The red selection covers different styles and grape varieties, with bottles such as Maida Criollas Tintas 2025 and Cara Sur Criolla Chica 2024. There are also wines by the glass of the day, a practical option for trying different wines without having to commit to a full bottle.
And to finish, the chocolate Basque cheesecake with orange preserve. Creamy and intensely flavored, it has the almost molten center that characterizes this style of cake, but with a citrusy twist that keeps it from feeling too heavy. The orange preserve brings just the right balance of acidity and sweetness, making it the perfect counterpoint to the chocolate. A decadent yet balanced ending to a meal best enjoyed without rushing.