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Parador La Huella

José Ignacio

A fare of grilled seafood on the pristine sands of Uruguay

On the Pass

Vanessa González

Pastry Chef

Verionica Viera

As the ultimate in stylised beachside eating, Parador La Huella’s repertoire in grilled seafood, overseen by chef Vanessa González, is second to none, making it a regular summer spot for well-heeled visitors from Argentina, Brazil, Chile and beyond. Typical dishes include grilled squid with green beans, turnip and celery mojo, red wine onion tart with goat’s cheese and arugula, and octopus with potato and paprika. For dessert, the dulce de leche volcano is an absolute must-order for those with a sweet tooth.

When she took over the kitchen in 2015 from Alejandro Morales, González had trained in Brazil, Argentina and California. She had also worked across many of the restaurant’s different departments including HR, events and supply chain management, where she built and enviable network of local producers.

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