Mamma Gaucha
This "Italo-Patagon" pizzeria in the heart of Patagonia mixes the best of Italian cuisine with local ingredients and cooking methods. There is the excellent clay-oven-baked pizza (the one with cordero meat is a running favorite), heaping salads, and inventive plates like grilled Camembert smothered in calafate (a local berry) sauce and homemade panzotti pasta stuffed with crab. If you're a beer lover, try the diverse microbrews made by Mamma Gaucha's sister company, Cerveza La Tropera. The restaurant is popular, but the wait is worth it.
