Palo Verde

French chef Ludwig Amiable, after spending time working at Suculent, Gresca and Tapas 24, opened this elegant and charming restaurant in partnership with Uruguayan designer Andrés Bluth. Their concept is cooking seasonal products over a live coal fire, and the long, narrow room is designed so that diners can observe how the products are cooked on the grill. The menu typically includes just 12 dishes and 3 desserts, but it is well-thought-out, making it is easy to put together a dinner of your liking.