The port area is the best place to eat in Punta del Este — fishing boats unload here every morning, and the restaurants along the waterfront are supplied directly. The local speciality is chivito: a massive Uruguayan sandwich of steak, ham, melted cheese, fried egg, lettuce and tomato, that bears no resemblance to anything else called a chivito in the rest of the Spanish-speaking world. Parrilla (wood-fired grilled meat) is equally important — Uruguay has one of the highest rates of beef consumption per capita in the world, and the quality is outstanding.
Gorlero Avenue has a dense strip of cafes and restaurants that stay open late through the summer. Out of season the choice contracts sharply, but the port restaurants tend to stay open year-round. Prices in December to March are Montevideo prices plus a significant summer premium; off-season is much more reasonable.
For a serious splurge, the restaurant scene around José Ignacio, 30 km east of Punta del Este along the coast, includes some of the best cooking in Uruguay — including the legendary Parador La Huella, which draws visitors from Buenos Aires and beyond.