Palace and gardens, and a terrace for dining al fresco. But
my choice for a long, even copious repast would be the
Duhau Restaurante and Vinoteca, the latter a treasure house
of thousands of Argentine and international wines, featuring
the best Argentine Malbecs. The Vinoteca also comprises
a unique Cheese Room offering the best artisanal regional
cheeses selected by the Maitre Fromager—one needs
his advice, so vast are the varieties--served with assorted
chutneys, dried fruits and home-baked breads.
The Duhau restaurant is a locus of Argentine culinary adventure,
with emphasis on cuts of meat from the finest breeds,
including Wagyu, Black Angus and Aberdeen Angus, some
of it prepared over a wood-fired grill. At the Duhau, one must
not be timid: go for it! As a starter, choose the Degustacion de
achuras, or offal tasting, which includes sweetbreads, lamb
kidney, black pudding and chitterlings, wood roasted, with
sweet potato puree and
Criolla sauce. Following
such an appetizers, it is
a matter of taste whether
one wants more meat;
one might want to try
black hake with braised
fennel puree, crisp black
rice and seaweed salad.
On the other hand, if one's
appetite is still hearty,
once again, go for it!
There is Malbec braised
Corriedale lamb shoulder
HYLAND
