A shaded terra-cotta terrace gives way to a breezeway with arched windows at this restaurant, considered one of the best in Latin America, and opens onto a large split-level dining room with antique sideboards. French chef Jean Paul Bondoux is at the helm, and the food, served by impeccably clad waiters who go about their business with cordial authority, is prepared with only the finest and freshest of ingredients. The breads are baked on the premises (an adjoining bakery
sells them by the loaf), and the herbs and berries are grown in the backyard garden. The desserts are sublime—the sampler is a good way to try them all.