This gem presents Fuegian staples like crab and octopus in a creative new context. Black sea bass wears a tart tomato sauce for contrast; there’s stuffed lamb seasoned with pepper and rosemary; and the summer greens and edible flowers come fresh from the garden. It's gourmet at its least pretentious. The wine list is mind-blowing.
Service is stellar, with charismatic yet humble young chef Jorge making the rounds and sharing his enthusiasm for harvesting local ingredients. For dessert, splurge with a not-too-sweet deconstructed chocolate cake.
