Eating

Bariloche has some of Argentina’s best food, and it would take several wallet-breaking, belt-bursting and intestinally challenging weeks to sample all of the worthwhile restaurants. Regional specialties, including cordero (lamb, cooked over an open flame), jabalí (wild boar), ciervo (venison) and trucha (trout), are especially worth trying, and there are several fine-dining venues worth your time.