Seafood and grill
Grilled corvina fish
Playa Brava, José Ignacio
+598 4486 2279
Chief reason to visit: The ultimate in chic beach eating, Parador La Huella’s repertoire in grilled seafood is second to none. After years with chef Alejandro Morales at the helm, Vanessa González – who has trained with the chef since 2002 – is now in charge of the kitchen.
A few words on the chef: Morales worked in Montevideo and Mexico before he put together an initial team to open La Huella with business partners Martín Pittaluga, Guzmán Artagaveytia and Gustavo Barbero. When she took over the kitchen in 2015, González had trained in Brazil, Argentina and California, as well as having overseen the events and HR departments of the restaurant and worked with local producers for years.
Typical dishes: Grilled seabass; dulce de leche volcano.
International expansion: A second establishment, Quinto La Huella, opened in 2016 at Miami’s fashionable East Hotel, serving the original sushi and grilled-meat offering in a larger, more urban setting.
Bonus point: Morales co-writes a monthly column for Lento de Montevideo magazine.
Images: Eric Wolfinger