Seafood is at the heart of the menu here, and appropriately so, for diners listen to the sounds of the waves crashing on coral rock as they choose between the catch of the day with a buttery pistachio sauce or caramelized onions, nuts, and raisins. Start with the ceviche and then segue to the luscious pulpo (that'd be octopus) in cream sauce over pasta, with sautéed tentacles as a topping. It all tastes so fresh. For dessert there might be crepes with tres leche sauce or homemade ice cream (the berry is especially good). Mmmm. The wines are French, Spanish, and, like the chef, Chilean (go for the reservas). Regular guests sidle up to the bar to watch him work his magic to the beat of the hip, international CDs.
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