You might have already heard of El Baqueano and *that* llama carpaccio. It is, after all, one of Latin America’s best restaurants. And how often do you dream about trying finely sourced, sliced, and served-up llama? But if you haven’t, El Baqueano is a contemporary Argentinian restaurant from chef, Fernando Rivarola, and sommelier, Gabriela Lafuente. The combination is a great one, with exceptional food and a wine cellar that’s over a thousand bottles strong.

El Baqueano serves up innovative cuisine that’s both respectful of and invigorated by the land and those that work it. The menus here are replete with ingredients that have been sourced from local producers, foragers, and fishermen. And meats native to the region. Depending on what’s available, you might spot Patagonian rosehip or seafood from the Gulf of San Matías, wild deer or white salmon, ñandú or yacaré (those last two are a species of bird and caiman respectively). El Baqueano is at one and the same time seasonal, often surprising, and sensational.

Same goes for the wine, which, much like the food, is a real expression of place. Sourced from around the country, the bottles on offer aren’t necessarily “trendy”, but they are interesting, well-made, and all have a story. Dining at El Baqueano, you see, is an experience. And a delicious one, to boot. From the long wooden bar to the delicate drop lights, the walls of bottles to the dark, glamorous atmosphere, the warmth and elegance of the space ensures that a night spent here is one that’s well spent.