7 Best Restaurants in The Lake District, Argentina

Easily one of the best microbreweries in Patagonia, Australis boasts a hearty German-inspired menu, with standout dishes such as smoked trout-stuffed pretzels and goulash. 

Leather place mats, calfskin menus, and the smell of beef all hint heavily at steak house. El Boliche has the best beef in Bariloche. Grilled beef, chicken, lamb, and chorizos all arrive sizzling on a wooden platter, accompanied by empanadas, provoleta (fried provolone cheese), salad, fried potatoes, and chimichurri sauce (slather it on the bread). There are three locations: Elflein 158 and Villegas 347 specialize in barbeque dishes, and Elfein 143 in pastas.

It wouldn't be a ski town without a fondue restaurant, and this one is particularly appealing. The cheese fondue is smooth and rich, while the meat version comes with cubes of Argentine beef in assorted cuts and up to 12 condiments. Vegetable fondues are a bit limp. Steaks and pasta are also served, plus there's a fantastic wine list. The service is warm, and the restaurant's two rooms—adorned with wooden panels and rustic tables—are equally well suited to children and honeymooners.

Locals come to this friendly restaurant for its outstanding pastas and variety of entrées: expect meats from Patagonia to the pampas, fish from both oceans, local game, and fresh vegetables. Hearty portions make this an ideal place to end a long day on the slopes.  Empanadas and take-out items can be ordered at the entrance.

Between the bay and the main street, this teahouse, with its award-winning garden, serves homemade cakes, pies, and scones. Moist chocolate brownie cake with dulce de leche (sweet caramelized milk) is a winner, as is a pile of filo leaves with dulce de leche and meringue on top. Jars of jam line the shelves.

This is one of the traditional top-end choices in town for locals and tourists alike. With tables scattered about the black-stone floor, and wine barrels, shelves, and every other imaginable surface stacked with pickled vegetables, smoked meats, cheese rounds, dried herbs, olive oils, and wine bottles, you might think you're in a Patagonian deli. Diners should try local wild game dishes; the "La Tasca" appetizer platter of smoked salmon, venison, boar, and trout pâté is especially good.

About 10 minutes north of town, on the bank of the river Arroyo del Medio, Parrilla El Quincho is the primo place to try cordero patagónico al asador (lamb roasted slowly on a metal cross over a fire), along with sizzling platters of beef. Vegetarian options are also available. From El Bolsón, take RN40 north and get off at the left exit for Cascada Mallín Ahogado. Follow that winding road north, then follow signs for El Quincho; once you arrive at the Cascada you will find the restaurant 500 meters (1/3 mile) to the left (if you hit the Iaten K'aik museum, you've gone too far).