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"Guanacazul is a gem. Not just because it's a phenomenon in Río Gallegos, a parched industrial town in Southern Patagonia: it would be a find in San Francisco. This is a Patagonian restaurant, red in tooth and claw, but cognizant of recent innovations. We've eaten there twice, separated by two wee..."ks, and the chef had made new discoveries. Wonderful rack of lamb (sheep, actually) and an onion soup with potato and ham that you've never tasted the likes of.
Don't even ask for the menu. The locals don't lay hands on it. The chef will make you a meal inspired, under the guidance of the happy wait staff, especially the guy whose name I never learned, who wears crocs under his black striped uniform. The house wines will astound you. They are better here than I've had anywhere. Whatever the guys feel like opening.
Everything isn't perfect, as happens in an innovative place. They cook the fish too long, as in all restaurants who have to deal with customers. Some sauces are too sweet...
" More >
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