as one of the most exclusive tourist destinations in the world, east end has always offered a varied gastronomic offerwhich runs through all the possibilities in terms of flavors: from the classic local meats until sophisticated dishes from exotic cuisines.
Every year, this proposal is reinvented with new restós, many of them far from the traditional circuits; but also with the renewal of menus and proposals in already classic places in the East.
What novelties does this year have in the gourmet offer of the Uruguayan beaches? Here is a summary of the best options.
premiere
One of the most luxurious developments on the eastern coast is Fendi Chateauthe set of towers that occupy more than 200 meters at stop 17 of the meek. In this context of design and refinement, one of the new spaces for the season opened its doors: Elena Restaurant. The person in charge of the kitchen is Elena Tejeira, a Uruguayan chef who for 30 years was at the forefront of important gastronomic developments in Montevideo and the East. The idea of ”home” inspires the menu of this restó, which has its own production of many of the ingredients that can be tried at its tables. The rest come from farms in the area. That means, noble products that make up classic, simple dishes, to repeat over and over again like at home. The catch of the day, grilled sole or sprouts washed down with José Ignacio sea salt crystals, and warm buckwheat salad are the most popular dishes. In the latter, the wheat is cooked until crispy, avocado, tomato and cucumber are added and finished with goat cheese and dill. The special classic? Milanesa of loin with fried field egg and Dijon mustard.
Far from there, passing Laguna Garzon; in Las Cárcavasthe development of maritime farms on the coast of Rocha, this season was inaugurated under the name “Lavecchia” a restaurant under the command of the marriage of chefs Martín Lavecchia and Lucía Calasso. The main dishes are in charge of Martín, a Uruguayan with extensive experience in the best kitchens in Europe and a pioneer in his country with his FOC restaurant, of tasting menus. Lucía, meanwhile, is the expert pastry chef who takes care of the desserts and the exquisite cakes and pastries for the afternoon. As both explain, her proposal is focused on “proximity products, with ethical treatment”. The restó is open between 12 and 8 pm and its strengths are the tasting menu that they offer at noon and the tapas that they serve at sunset, at that special moment that is sunset on the beach.
Renovated
Very close to Las Cárcavasinside the complex the heronsin the surroundings of Laguna Garzón, the restaurant in charge of the chef sweet potato langer proposes a cuisine inspired by the landscape of the area, a mixture of sea, forest and countryside. Here too, the own orchard is the main protagonist of a cuisine of local inspiration, where noble, native and natural flavors triumph. The space receives both those who live in Las Garzas, as well as those who arrive as visitors; with fresh dishes, at different times of the day.
Two proposals for the night complete the menu of novelties in the East. One of these options is the classic Fasano restaurant, inside the hotel of the same name, in Fasano The Stones, beyond the Bar. Designed by the architect Isay Weinfeld and with a renovated exterior, it is a privileged viewpoint towards the city and its surroundings. The restaurant’s specialty is Italian cuisine, served with the precision and expertise of a luxury hotel, in the external galleries or at the bar. Carpaccio, pasta and a spectacular tiramisu are some of the pearls on a menu full of temptations, which also offers risottos, meat and fish. It is worth devoting one night to come and taste its delicacies.
One last premiere, or the reunion with an old acquaintance, is the opening of Fabric in one of the most traditional areas of Punta del Este: La Punta, a few meters from the port. The new facilities of the most famous sushi restaurant in Buenos Aires are inside the Hotel Selina, a hotel proposal aimed at young travelers, a subsidiary of an international chain that defines itself as a service “that celebrates the nomadic lifestyle”.
There, Fabric will serve lunches and dinners throughout the summer that will last until late at night, to give way to drinks accompanied by DJ sets. A brand new menu called “Kansha” brings together, with new inspiration, its usual mix of flavors from Peruvian and Japanese cuisine, in creative varieties of sushi, ceviche and tiraditos. An always different possibility that adds to other classic options. The important thing is to enjoy the pleasure of eating, changing the landscape every day and having an excuse to visit, one by one, the fabulous Uruguayan beaches.
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