Argentine Patagonia restaurants
For years, Patagonia has suffered from a paucity of chefs with even a modicum of style. Recent progress has been fitful, but a handful of restaurants in Patagonia are beginning to employ fresh local ingredients to produce strong, well-crafted dishes squarely rooted in regional tradition. Juicy racks of grilled lamb often take pride of place, but Atlantic seafood is also strong, particularly salmon, conger eel, and king crab. Hunted game, too, now graces well-designed menus, accompanied by local wines from the burgeoning Neuquén and Río Negro vineyards. Go to our Chilean Patagonia guide to view Patagonia restaurants across the border.