		MORE OUTINGS IN San Martín de los Andes

Corridor Lakes > Province: Neuquén > San Martín de los Andes

Traditional Restaurants

Mónica Pons

J. González (1), Eduardo Epifanio

Tempted by their complete menu, we chose two restaurants whose gourmet specialties are the reference point of the best local cuisine year round.

Patagonia Piscis

When it comes to grilled meat, it is essential to visit this traditional steak house located in downtown San Martín de los Andes. We were aware that its present owners have run this business for many years and have succeeded in “capturing” both tourists and locals at the time of enjoying a good meal.

As we entered the large room, we met Pablo Figueroa. In front of the charcoals, he is the visible face of Patagonia Piscis. Cow meat cuts and insides, Patagonian lamb or chicken were slowly roasting at his asador in plain sight, where he manages the best taste and cooking point.

Elaborate dishes are in charge of Sandra Almendra, an experienced chef who uses good regional ingredients in order to ensure Patagonian flavor in each dish.

“Our main feature is having managed a good fusion between the grill and gourmet cuisine”, says the person in charge proudly.

As we waited for our main course, we let ourselves be tempted by a tray of smoked regional products. Homemade pasta could not be absent in the menu and we ordered one of the specialties: black tortellini filled with trout accompanied by arugula and bacon butter sauce: a delicacy of taste and condiments.

When it came to dessert, we were delighted by a mouthwatering warm apple crumble with ice-cream. There is a varied wine list, including Patagonian labels and the best national wineries.

Good assistance within a pleasant environment and a well-studied dish variety turn Patagonia Piscis into a must.

La Barra

Sitting at a table featuring a spectacular view of Lake Lácar, we got ready to enjoy the good cuisine promised by the traditional restaurant called La Barra, recommended both by tourists and local denizens of San Martín de los Andes.

Holding the menu and assisted by the waitress, we learned about the wide array of dishes available at this venue. We took advantage of regional specialties (trout, venison, lamb and wild boar) cooked in different ways, handmade pasta as well as pizza a la piedra or calzone filled with various ingredients prepared in the venue.

As the dishes landed on our table, we were delighted by the good presentation and their taste, which reminded us of homemade dishes from childhood.

An interesting option is sitting at the tables in the wooden deck area, protected by parasols, where outdoor lunch and dinner is served, especially in the summer.

The most popular dessert is called “I’ll start on Monday” and it is so complete that, in order to taste it, we were forced to share it. Others, as tempting as this, crown the meal in combination with a great selection of wines from different wineries based in Neuquén, Mendoza and San Juan, and at very affordable prices.

There was nothing missing: good assistance and an impeccable service provided by the young waiters and waitresses, led by highly experienced David Figueroa and Diego Betancourt.