The time for minutes has passed. Milanesas, rabas, toasts and fries They are no longer the omnipresent menu in paradores and beach restaurants. For some time now, the gastronomic elevation experienced in big cities has also moved to the coast. And so, in destinations like Punta del Este, Mar del Plata, Pinamar or Cariló You can find exponents of “fine dining” and great chefs at the helm. The result is vacations in which the gastronomic aspect is a strong point of enjoyment.
Japanese influences
How could it not be otherwise, Punta del Este sting in point in this trend of gourmet beach cuisine. And although there have always been exponents of sophisticated gastronomy here, this season the options to choose from are frankly many.
Norimõto It is one of the large landings, which this summer arrived in Manantiales. Pioneers in Buenos Aires in the art of “handrolls”, large pieces of sushi that instead of being cut are eaten by hand, they decided to replicate the bar of their original location and place it outdoors, taking advantage of the attractiveness of the environment. “The idea was to respect the simplicity of Norimõto, but adapt it to a beach location in Punta del Este,” explains María García Calvo, owner, who adds that they were tempted by this destination because of its tourist attraction and also because of the possibility of fishing every morning. and get the freshest fish. Among others, in this proposal diners can taste tuna, prawns, scallops and white fish.
Following the line of sushi and also adding nikkei cuisine, Osaka It is another strong weight of this summer. Having been born as a beach “chiringuito” in its beginnings, its creators saw the possibility of returning to the sources with the imprint that the brand has today in the world (with a presence also in Lima and Miami), and this is how it shines in its José Ignacio’s premises, with two floors with panoramic views of La Brava, external fireplaces and even tatami cabins for a unique date. “Today the public is open to experiencing something more than a raba, a hot dog or a corn. In addition, there was a request from our clients in Buenos Aires, who could not find an experience similar to ours on this side of the world,” explains its owner, Agustín Latorre. For this demand, the Kero Bar by Osaka will also operate at OVO Beach at Enjoy Punta del Este Casino & Resort, a space with signature cuisine and a Nikkei and sushi bar to accompany the hotel’s sunsets.
Author experiences
Signature cuisine is another strong point of the Uruguayan beach. This year, that style comes to Juanitaone of the most exclusive neighborhoods in the area, with Gurisa. In a large house, the fires capture attention in a fully visible kitchen, and chef Lucas Bustos’ menu reflects his years of culinary experience in Mendoza and Galicia. Among other dishes, this restaurant highlights the different fish tiradito, the lamb in clay pots and the millefeuille with leeks and oysters produced in José Ignacio. One of the main differentials and focuses? The choice of raw material: special attention is paid to working with local gardeners and fishermen to define a local gastronomy. For this reason, another way of defining this proposal is as influenced by “tribal cuisine.”
Chef Álvaro Aristizábal – known as “El Vasco” – is another exponent who is committed to high-end gastronomy, and he does so with the reopening of Ramé Bistro, inside the Park Hotel and a few meters from La Brava (it was previously in José Ignacio for several seasons). The change is due to the commitment to become an annual benchmark, far beyond the summer. “Inspired by the Balinese word ‘ramé’, which means chaotic and beautiful at the same time, the proposal reflects the beauty of the unpredictable,” they describe. It does so by offering a fresh and creative menu, in which each dish demonstrates the abundance of local products. Pastas, fish and meats are the focus, following a dedication to Mediterranean food.
Local references
But not only Uruguay has sophistication in its beach cuisine. The Argentine coasts have also been raising their proposals for some time.
In Mar del Plata, one of the great successes is Fran’s thing, led by Francisco Rosat, a chef who gained learnings in Europe to return to opening his own establishment in his hometown. He did it in the port area with a specific idea: to present a meal of fresh and local products, with as little intervention as possible. The result is dishes that come from the sea to the kitchen and that seduce locals and tourists alike.
A clear intention of simplicity and familiarity has the Tata’s Cantinawhich with a very traditional spirit, serves the full variety of classic dishes, from ravioli to paella, rabas, prawns and omelettes with a fantastic homemade flan for dessert, in excellent versions.
The duo of Fernanda Sarasa and Patricio Negro has been captivating in several years Sarasanegro. But although it is not new, it is one of the bases of this gourmet refinement. They were pioneers in daring to leave the rabas and cornalitos and begin to educate the consumer in another type of marine food, that which works with the best that the sea offers in each season. With that flag, they offer simple but sophisticated dishes at the right level, which pair perfectly with a highly curated wine list.
And in a more trendy point, Asian Ghetto Cantina It brought Asian street cuisine to merge with Mar del Plata fishing, and the result was a resounding success. With a main bar, neon signs and a very cool service, it became the perfect evolution of the menus.
Finally, Pinamar and Cariló They also stand out with their highest proposals. And there is one name that gets most of the applause: Juan Pedro Demuru, a long-time chef who has been living in these parts for years and is recognized for his restaurant Demuru, in Cariló, where it is possible to try dishes such as grilled salmon trout with cauliflower puree with mint, roasted zucchini and gremolata. But his mastery goes further, because he also runs the kitchen at the Rada Beach and Kota Club de Mar inns in Pinamar and the fires at the Carpediem restaurant, within Cariló Golf. In all of them, the proposal works with local ingredients but raises the game in techniques, combinations and presentations. What is said to be a positive influence on beach gastronomy.
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