Located in La Juanita, 20 minutes from Punta del Este, Gurisa is reimagined with a space three times larger, combining its original essence with new proposals. Designed by architect Andrés Villalba and with interior design by Santas Negras, the restaurant maintains its connection with nature through wood, stone and green elements. This summer, in addition to its successful cocktail bar, it is launching an exclusive after dinner to prolong the experience in an intimate atmosphere.
Under the direction of Lucas Bustosthe menu fuses flavors of the mountain range and the sea, with fresh local products from nearby gardens and fishermen. Bustos, Mendocino and chef-owner of The Gurisais redefining the culinary experience in José Ignacio, the exclusive enclave of Punta del Este. In the middle of high season, with sold-out reservations and a massive influx of tourists, the restaurant has positioned itself as the favorite place for celebrities and influencers. Bustos, in a recent interview, shared his vision about local cuisine, gastronomic trends and the economic challenges facing the sector in the region.
“We are in a season where going outside is balanced with being inside,” said Bustos, referring to the tourism boom that benefits the Uruguayan coast. Despite the economic difficulties that Mendoza, his homeland, is going through, he found in Uruguay and Europe a way to diversify his projects. “It’s wonderful to change scenery as a chef. Each place offers you a different book to read, a new world to imagine,” explained the chef.
Fires as protagonists
The proposal of The Gurisa focuses on local and fresh products. “Every day we write the letter at noon with what we got in the morning. Artisanal fishing, meat, lamb, and fresh milk from Jersey cows from José Ignacio’s farms are part of our offer,” said Bustos, who also stressed the importance of respecting the cycles of nature. “Just the right amount is taken from the sea, taking care of the product at its origin.”
Far from superficial fashions, Bustos emphasized: “We prefer to work with what is nearby, such as lagoon silversides, sole and black croaker, which is spectacular now.” He even shared his technique for preparing the sea bass, highlighting his focus on natural flavor: “On a weighted iron griddle, we make the flaked skin crispy and the fat provides all the flavor of the sea.”
The expansion of La Gurisa
With The Gurisa consolidated in José Ignacio, the chef is already planning new openings. “This year we opened Gurisa Madrid, where the fires will also be the center of everything. Fire connects people, gives us security, and generates a primitive and family reunion. It is something that we carry in our DNA in Argentina and that the Spanish really enjoy when they see it.”
Bustos did not avoid talking about the economic difficulties that Mendoza faces. “Argentina adjusted values internationally and our main audience, the Brazilian, was reduced due to the devaluation of its currency, which affected competitiveness.” However, he is optimistic about diversifying his business and finding new opportunities.
With a culinary philosophy based on the connection with local products, authenticity and the ability to adapt to different contexts, Lucas Bustos not only leads one of the most outstanding restaurants of the season in Punta del Este, but also reinforces the importance of gastronomy as a bridge between cultures and territories. The Gurisa It stands as a symbol of the evolution of Argentine and River Plate cuisine, uniting tradition and innovation in each dish.
by RN
Image gallery
