One of the most established parrillas in town, known for its Patagonian lamb al asador and its cuts of local beef. The lamb is the thing to order — it arrives falling off the bone, with a charred, smoky crust from hours over the fire. The room is rustic and warm, and portions are generous. Book ahead in high season; it fills reliably most evenings. On Coronel Rosales, a short walk from the main drag.