Discover Restaurants offering the best French food in Punta Ballena, Maldonado, Maldonado Department. Punta Ballena is a small peninsula (punta) and a resort (balneario), as well as an important tourist attraction on the coast of Río de la Plata in the Maldonado Department of southeastern Uruguay. It comprises an approximately 12 kilometres (7.5 mi) long stripe of beaches and landforms and extends on both sides of Route 10.
Things to do in Punta Ballena
4 based on 24 reviews
Lussich is a small restaurant located in the heart of Punta Ballena's forest. Surrounded by trees and nature, Lussich offers a menu using only local produce and organic ingredientes. Uruguayan wines and crafts beer also served. It's a perfect place for a
We came to this place for dinner spontaneously one night and could not have been more thrilled. The outdoor seating in nestled among trees hung with pretty lights. Itâs incredibly romantic. You feel separate from the other diners but the service is extremely attentive.The dishes are more tapas style so sharing is recommended. The cocktails (alcoholic and non-alcoholic) were delicious.We had some of the best steak weâve EVER had here. So tender and perfectly cooked. Even the spiced nuts and brie cheese appetizers were top-notch. The desserts were absolutely amazing.I canât recommend highly enough!!
4 based on 76 reviews
I have been to this lovely restaurant so many time since it opened! We love going there with friends, or taking the kids, since the food is outstanding, the ingredients extremely fresh (yesterday we had brotola, the local and delicious fish) the service wonderfully friendly and the atomosphere pleasant and relaxed. The builing is an old house, beautifully restored, in front of lovely Plaza del Vigia, with its tower that can be seen from the patio.It really is fine dining for a mid-range price.
4 based on 504 reviews
Dear Mr.Jean Paul Bondoux,I have had he pleasure of being a client at your signature restaurant La Bougogne in Punta del Este ,practically from the very beginning when you started it with your wife Evelyn 35 years ago when you told me you left your native France because you didnÂ´t want to live under Mitterrand !!!!! I saw you start the restaurant with great sacrifice and vision and convert it from a modest French bistro into probably the best French cuisine in all of Latin America. I have been a loyal client for 35 years and therefore it is so sad to see this formidable bastion of French cuisine ,loose its shine and level of excellence .It would seem that your success in acquiring and managing so many other restaurants has been done at the price of the decline of your most important and emlematic restauranttI had dinner there last night (March 4th ) with my wife and another couple and was as always reconforted by the impeccable decoration, table setting and the service which continues to be outstanding.The quality of the food unfortunately has deteriorated substantially.-the evening started with a somewhat shocking experience when my wife was offered a basket of various types of bread from which she chose a slice of baguette only to discover that in the middle of the bread there was a DEAD FLY . The serving waitress did not seem to be terribly upset and simply said ......excuse me I will change the slice of bread with another piece which she did from the same loaf of baguette !!!!!!!!! Is this a normal procedure in a Relais et Chateaux establishment or for that matter in a 5th rated French bistro ??????-the amuse bouche du chef was a miserable muscle and sad looking tomatoe in the midst of a vey sweet orange sauce which was more appropriate for a dessert than a mini first course . -the house smoked salmon plate in its self was acceptable, except there was no proper variety of ingredients to accompany it.No sliced onions,or white of eggs or horse radish sauce or capers . We could have purchased a frozen smoked vacuum packed chilean salmon at the nearest super market and had something very similar._As a main course I ordered suckling piglet , which was highly recommended by our waiter . The plate looked interesting with the 4 pieces of squared meat with its crunchy skin but unfortunately it was simply UNEATABLE because somebody must have dropped the entire salt shaker into the pot since its salt content was worse than sea water as was PROVEN AND CHECKED by our maitre who excused himself in a difficult to understand half french half spanish .He simply said â something unexplainable happened in the kitchen , the suckling pig is indeed uneatable ". A mild offer to prepare some other dish was offered but frankly I was sufficiently upset to pass by the offer and not go through the ordeal of having to wait 20 minutes for a replacement. I shared a piece of filet mignon my wife was having with a sauce bernaise which frankly was nor very different from 50 parrilladas in Maldonado and the sauce bernaise was too thick and creamy .A great disappointment to both ladies at the table who had similar dishes.-We declined dessert , but was served a variety of â petit fourâ â¦â¦â¦ which was plentiful enough but none of them had that special flavour that used to be so exceptional at the La Bourgogne .Jean Paul you know better than anybody that the difference between a good restaurant and an "exceptional â one is that in the latter ones every plate ordered offers you new,special ,outstanding tastes where one can enjoy tastes unavailable in other establishments . La Bourgogne had that outstanding feature which has been much to our distress has been totally lost.After dinner I asked weather you were in the house and was told you were having dinner with your son in th garden. I was also told that you were now responsible for a couple of restaurants in Jose Ignacio, Mar del Plata apart from the Alvear in BA Mendoza etc. You have become undoubtedly a very successful business man and should be congratulated for that , but Jean Paul your most important gastronomical creation the legendary ,unique ,respected La Bourgogne is NO LONGER a recommendable restaurant . I am so sorry ,since it was both setimentaly and gastronomical a milestone in our lives
4 based on 34 reviews
Chef Laurent LainÃ© came from France in 1983 to open the Bleu Blanc Rouge, unique in its style and innovator in South America (10 seasons in Punta del Este and then in Buenos Aires) Successive Chef of the best restaurants of the city of Buenos Aires as Lol
You`ll eat unforgetable food, itÂ´s too bad it is so expensive. Now it is not so difficult to get there, there are sings in each turn.
4 based on 242 reviews
En 1967 y en lo mas tradicional del Barrio San Rafael, la familia Alegresa funda uno de los restaurantes mas carismaticos del balneario con el nombre de Floreal. Desde entonces, dos generaciones mas de la familia han sabido mantener las excelencias de una
Outstanding service, superb quality of meals and presentation, lovely restaurant with glass windows, looking out on a beautiful garden. Service courteous, fast service of dishes. Always very attentive staff
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