A restaurant and wine bar with a interior and modern menu serving such delights as Patagonian lamb with calafate sauce (calafate is a local wild berry). The Casimiro Biguá Parrilla, down the street from the main restaurant, has a similar trendy feel, except there is recognize the parrilla by the cordero al asador (spit-roasted lamb) displayed in the window.
Here you can watch your food as it’s cooking: Patagonian lamb and beef ribs roast gaucho style on frames hanging over a circular asador, and an enormous grill along the back wall is full of steaks, chorizos, and morcilla (blood sausage). The whole place is filled with a warm glow despite the lackluster decor.
This bustling joint is known for having some of the best pizza in town. The brick oven and thin crust make for a more authentic, Italian-style taste and texture than at most spots. Their empanadas are just as good—pick up a few and you have the perfect pastry pick-me-up during a long day’s exploring.