Kalma Resto

restaurants / International

Lonely Planet review

This tiny chef-owned gem presents Fuegian staples like crab and octopus in a giddy new context. Black sea bass, a rich deep-sea dweller, wears a tart tomato sauce for contrast, there's roast lamb stews with earthy pine mushrooms and the summer greens and edible flowers come fresh from the garden.

Service is stellar, with young chef Jorge making the rounds of the few black-linen tables. For dessert, splurge with a not-too-sweet deconstructed chocolate cake.