Beef is the cornerstone of Uruguayan cuisine. The country has some of the highest per-capita beef consumption in the world, and the parrilla (grill restaurant) is the defining dining institution. A full asado features several cuts alongside chorizo, morcilla (blood sausage), and chivito (a loaded steak sandwich that is essentially a national dish).
The Mercado del Puerto is the most famous place to eat, but good parrillas are found throughout the city. The Palermo neighbourhood, with its restaurants and cafés on tree-lined streets, has become a popular destination for eating out. Pocitos, the beachfront residential neighbourhood east of the centre, has a good concentration of restaurants and is more local in character.