Cassis

Cassis Review

Chef Mariana Wolf combines the freshest seasonal ingredients, many from her own rural garden, in dishes that are both elegant and comforting. Meat eaters will love dishes like rib eye in shortcrust pâté brisée pastry, loaded with its own juices and port wine, and served with baked edible lilies and wild pine mushrooms. Mariana's husband Ernesto can recommend the perfect wine pairing from the restaurant's impressively stocked cellar. Desserts here are art. Try the Fruits of the Forest with Cointreau and cardomom ice cream served with oranges. Cassis's forest location near the shores of Lago Gutierrez is worth the drive.