A lovely bistro, half a block off Cafayate's main plaza. The Buenos Aires–trained chef sources ingredients (and wines) carefully and crafts a menu with welcome departures from traditional Argentine fare. Hits include seafood risotto, seared salmon, and pork ribs slathered with a whiskey barbecue sauce. He also bakes his own crusty sourdough bread with yeast he's been fermenting for years.
The kitchen will cater to vegetarian and vegan off-menu requests if you speak up.