The enjoyment of good food and, more specifically, eating out; It is one of the great pleasures that accompany rest time. And on that path, Punta del Este consolidates itself as one of the great summer gourmet meccas. Renowned local and Argentine chefs combine to provide menus that are as rich as they are sophisticated.
oriental flavors
After a successful 2024, Osaka decided to repeat the experience and opened its doors again this season in this version. At José Ignacio, the iconic Nikkei cuisine restaurant designed a relaxed space here that invites you to enjoy its refreshing drinks, tiraditos, rolls and signature dishes from sunset onwards. The kitchen is in charge of Jossefp Reyes and combines techniques from Japan with Peruvian flavors and ingredients. “A casual atmosphere, good music, dim lights and a cosmopolitan bar create a unique gastronomic proposal that touches all the senses,” maintain its creators.
Any recommended ones? The ceviches cannot be overlooked, such as the OSK with salmon, crispy quinoa and ponzu, or the Wasabi, with seafood and catch of the day. Neither does the Rocoto Usuzukuri tiradito, with catch of the day, crispy octopus and smoked rocoto. And the nigiris include creations like the Hotate Truffle, with scallops, truffle butter and Patagonian salt. For the sweet ending, the Suspiro Nikkei, with lemon verbena delicacy and matcha tea meringue.
On the other hand, during January, the brand also brings the Kero Bar proposal at OVO Beachone of the most recognized paradores in La Mansa. Here their signature Nikkei cuisine and signature cocktails will be combined with national and international DJs.
Also originally from Buenos Aires and making his way into the season, Norimōto He disembarks again on the eastern coast, more precisely in Manantiales. Pioneer in the art of handrolls, he offers these pieces, which are eaten by hand, with a variety of fish ranging from tuna and whitefish to prawns and scallops. In addition, their homemade and spicy toppings incorporate exotic flavors such as umami and truffle oil. The proposal takes place in an outdoor bar that opens from noon until night. Here the experience is agile and the mastery of the itamae (the teacher behind the preparation of the handrolls) is always in sight.
And continuing with the plan of nikkei cuisine and signature sushiFabric Nikkei Sushi Bar opened its doors in Casa Mar. Between jute lamps, soft textiles and lots of wood, the space breathes beach spirit and invites you to enjoy it all day long. Sushi and nigiris, ceviches, tartares and hot dishes combine tradition and creativity. In addition to the traditional menu, there is a section with a menu designed especially to enjoy on the beach. The appointment is at Route 10, stop 48, La Barra, and is even open to pets, since the parador is pet friendly.
Of fish and drinks
Local proposals also stand out and have their own fan club. As Marismo, the creation of Federico Desseno and Natasha Desantadinawhich has been captivating for more than 20 years with its dishes made from local, fresh and seasonal products, but always with a great twist and made in a wood-fired oven. In the dunes of José Ignacio and in a wild environment, the invitation is to eat with your feet in the sand, under the stars and in the shelter of a warm fire. The talent of Desseno, an Argentine who arrived in Punta del Este decades ago and fell in love with life by the sea, ensures that in addition to the menu there are always special suggestions that are worth attending to.
Toward the La Juanita area, Gurisa, inaugurated last seasonthis year opens its doors with a space three times larger. In a house full of wood, stone and an almost jungle green, this summer it offers a menu that fuses the best of mountain cuisine with the flavors of the local sea. The raw material is 100% local, worked together with orchardists and fishermen in the area. The work is in charge of Lucas Bustos, but on January 10 and 11 he will also receive the Spanish chef Aarón Ortiz, recognized with a Michelin star, to cook with four hands.
Another novelty here is the launch of an after dinner, designed to extend the summer nights in an intimate and relaxed atmosphere. This is combined with the existing Guri bar, which offers signature cocktails with classic drinks and modern reinterpretations.
Meanwhile, in the most traditional area of Punta del Este, near stop 5 of La Mansa, you can find Casa Proa, built in a refurbished old house. “It was born from the friendship and desire of three lifelong Puntaesteños friends. We realized that we were missing that little bar that not only works in the summer, but is also a place to take refuge during the year, when no one is left. So we jumped into the water and built a place that has a little bit of everything and a lot of what we always dreamed of,” describe its creators.
The proposal is simple but with love: tapas, main dishes, pizzas from the oven that come out smoking and a grill always on. The place finishes conquering with its outdoor space, its greenhouse with vines and its bar rescued from a legendary hotel in the city. Also with their live music, because they are always willing to support local artists and let art give soul to the place.
From Brazil and Portugal
And even influences from more distant lands come to be enjoyed in Punta del Este. It is the case of Essential, originally from Lisbon, Portugalcreated by chef André Lança Cordeiro and also with a branch in Las Musas, José Ignacio, from December 27 to January 31.
The Portuguese label is a contemporary cuisine that highlights the flavors of the products, focusing on an offer that varies according to the seasons. And this summer’s proposal is to bring that same imprint to Uruguay. At Las Musas, the event includes 70 people between the interior and the large outdoor gallery, where they can enjoy fresh lunches and bistro dinners. The chef will create a menu inspired by local products, with lunches designed to share and focused on local fish, meats and garden vegetables. At night, meanwhile, the flagship menu brought from Lisbon is presented: a three-course menu with starter, main course and dessert options. Everything designed to be enjoyed in this maritime farm of deep silence and generous vegetation.
Finally, the proposal of Fasano Punta del Esteone of the luxury hotels that is always a fundamental piece of the Esteña scene, part of the Fasano collection from Brazil. This season, and as a mark of the importance given to gastronomy in the label, the person who came to cook is Luca Gozzani, executive chef of the Fasano group.
It was during a trip to Italy that this chef met the hotelier Gero Fasano, who soon suggested that he run the kitchen of Fasano Al Mare, in Rio de Janeiro. And after six years in that position, he was called to take charge of the Fasano Restaurant in San Pablo. The chef has won several awards, including a star from the Michelin guide, and intends to dazzle the guests and visitors of this fascinating hotel in the most virgin and wild area of La Barra with the same talent.
From La Punta to José Ignacio, the Esteño resort is bustling with options to delight in the best of signature cuisine. Because in addition to moments for rest and relaxation, good vacations can also include more foodie and gourmet enjoyment.
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