The local speciality is cordero patagónico — Patagonian lamb slow-roasted on a cross (al asador) over an open fire. It is the dish to eat here. Most restaurants on Avenida del Libertador offer some version of it; quality varies, so look for places with a visible asador. The dining scene is entirely tourist-oriented, prices are higher than the rest of Argentina, and quality drops significantly off-season when many places close or run on skeleton service.