Chef and now hotel manager, Irish transplant Edward Holloway leads the charge at the Fierro’s UCO Restaurant. From the genius stroke of serving brunch daily to a well-curated five-step tasting menu and various dishes to share à la carte, emphasis is placed on sourcing local ingredients; think shoulder of Patagonian lamb slow-cooked for 18 hours. With three sommeliers at your beck and call, don’t miss a chance to take full advantage of the extensive wine list. Take coffee in the lush back garden.

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