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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.
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Hopefully we will get a chance to post a more formal trip report later however I thought I'd post a few initial details. Read more
Thank you to everyone who posted reports and answered my questions over the past year in planning this trip.
Our story: We are a mature, newly retired Canadian couple who are well travelled and spending Read more
Trip planning is coming along and now am trying to pin down timeline and hoping those of you who have done the same will give more advice. Read more
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