9 Best Restaurants in The Lake District, Argentina

Easily one of the best microbreweries in Patagonia, Australis boasts a hearty German-inspired menu, with standout dishes such as smoked trout-stuffed pretzels and goulash. 

This lively spot claims that it was the first brewpub in Argentina, and its relaxed bustle hits the spot after a day on the slopes. You can come in just for an après-ski beer sampler or stay for pizzas, steak potpies, and other Anglophile dinner options. Don't miss the excellent bock beer, with a toasty coffee flavor, or if you prefer hard cider, the Fruto Prohibido. Cervecería Blest also has a tap room outside of the city center.

Leather place mats, calfskin menus, and the smell of beef all hint heavily at steak house. El Boliche has the best beef in Bariloche. Grilled beef, chicken, lamb, and chorizos all arrive sizzling on a wooden platter, accompanied by empanadas, provoleta (fried provolone cheese), salad, fried potatoes, and chimichurri sauce (slather it on the bread). There are three locations: Elflein 158 and Villegas 347 specialize in barbeque dishes, and Elfein 143 in pastas.

It wouldn't be a ski town without a fondue restaurant, and this one is particularly appealing. The cheese fondue is smooth and rich, while the meat version comes with cubes of Argentine beef in assorted cuts and up to 12 condiments. Vegetable fondues are a bit limp. Steaks and pasta are also served, plus there's a fantastic wine list. The service is warm, and the restaurant's two rooms—adorned with wooden panels and rustic tables—are equally well suited to children and honeymooners.

Staff at this cozy but elegant candlelit house on the Circuito Chico near Llao Llao boast, "we don't serve lunch because preparing dinner takes all day." It's hard to argue with that after you sample the exquisite Italian menu, which changes weekly. Look for pumpkin ravioli or tortelloni stuffed with wild boar; they also have a way with fresh trout. Friendly, bow-tie-wearing waiters provide an ingredient-by-ingredient explanation of each dish. A beautiful wine cellar is open to guests.

Locals come to this friendly restaurant for its outstanding pastas and variety of entrées: expect meats from Patagonia to the pampas, fish from both oceans, local game, and fresh vegetables. Hearty portions make this an ideal place to end a long day on the slopes.  Empanadas and take-out items can be ordered at the entrance.

Cozy dark-wood tables and booths, a friendly staff, a chalkboard listing tempting specials—these are good building blocks for a restaurant. Order the smoked-meat plate with venison, boar, trout, salmon, and cheese as a starter; then try the Patagonian lamb al asador (on the open fire). Assorted parrilla classics are paired with a fine wine list.

This is one of the traditional top-end choices in town for locals and tourists alike. With tables scattered about the black-stone floor, and wine barrels, shelves, and every other imaginable surface stacked with pickled vegetables, smoked meats, cheese rounds, dried herbs, olive oils, and wine bottles, you might think you're in a Patagonian deli. Diners should try local wild game dishes; the "La Tasca" appetizer platter of smoked salmon, venison, boar, and trout pâté is especially good.