The Basque owners of this wood-and-stone restaurant have created a little slice of their homeland with graceful stone arches, tapestries bearing ancient coats of arms, and even jai alai equipment. Head upstairs to the more intimate upper level, which has three well-decorated private dining salons. Chilean seafood is cooked with Spanish flair, as in the congrio donostiarra (conger eel coated in chili sauce and fried in olive oil). Delicious centolla (king crab) is brought in from the chilly waters of Tierra del Fuego. Several hearty selections from Spain's Rioja region appear on the wine list.
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