This restaurant and wine bar boasts a hipper-than-thou interior and modern menu serving such delights as Patagonian lamb with calafate sauce (calafate is a local wild berry). The Casimiro Biguá Parrilla, down the street from the main restaurant, has a similar trendy feel but you can recognize the parrilla by the cordero al asador (spit-roasted lamb) displayed in the window. A third branch, also on Libertador, offers Italian dishes in a less
formal setting. Each closes periodically during winter.