Patagonia Restaurants

With so many miles of coastline, it's not surprising that Atlantic Patagonia is famous for its seafood, notably sole and salmon, mejillones (mussels), and pulpo (octopus). Centolla (king crab) is another specialty, especially south of Comodoro Rivadavia. Most restaurants are sit-down-and-take-your-time affairs that don't open for dinner until at least 8, and despite all the seafood on offer, steak still reigns supreme at most. The other carnivorous staple in the area is cordero patagónico, local lamb, usually served barbecued or stewed. Dining prices in most Patagonian cities rival those of upper-end Buenos Aires restaurants. Thankfully, so do the skills of local chefs, although expect more basic offerings of pizza, milanesas, and greasy empanadas in smaller towns. Whenever possible, accompany your meal with a bottle of wine from one of the increasing number of Patagonian wineries.