Things are changing in the restaurants of Patagonia, and it's about time, too. Charles Darwin might have marveled at the local diet of grilled beef and maté (South America's green tea) when he traveled around the country, but that was back in the 1830s. Recent progress has been fitful, yet a handful of restaurants are beginning to employ fresh Patagonian ingredients to produce strong, well-crafted dishes squarely rooted in regional tradition. Juicy racks of grilled lamb often take pride of place, but expect to see hunted game on menus, too. Seafood is also strong, particularly salmon, conger eel, and king crab. Don't expect destination restaurants; the trials of getting around Patagonia mean it's likely you'll dine at your hotel.