Raffaella Cucina
Raffaella began as a delivery-only dark kitchen in late 2022, founded by Javier Lizama -- a MasterChef Chile 2019 Top 10 contestant who had worked three years for an Italian-import distributor -- and his university friend Javier Gómez, before growing into a full Las Condes restaurant. The dough ferments 24 hours, the oven runs above 400°C, and the flour is imported Italian Caputo.
Why it is here
Raffaella began as a delivery-only dark kitchen in late 2022, founded by Javier Lizama -- a MasterChef Chile 2019 Top 10 contestant who had worked three years for an Italian-import distributor -- and his university friend Javier Gómez, before growing into a full Las Condes restaurant. The dough ferments 24 hours, the oven runs above 400°C, and the flour is imported Italian Caputo.