The menu and portions might be small, but each dish is packed with enough flavor—and enough ingredients—to make variety moot. Mar del Plata staples like fried prawns and sole come in a lettuce sauce or bathed in clam juice. The mollejas (sweetbreads) are crisply caramelized in sherry. The two young chefs behind the restaurant are so intent on the food that they've left the restaurant rather bare. Still, by the time you're through your scallops with tomato couscous
and are on to the apple millefeuille, you probably won't care. The eight-course tasting menu is a great way to sample everything.