Restaurant Mark Greenaway

This restaurant opens our Top 5 for Scotland’s gourmet scene. In Mark Greenagay, nothing could distract us from the complete culinary experience found inside this elegant yet sober and unpretentious establishment.

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Number One

When attending Number One at the Balmoral Hotel, it’s flavours will result unforgettable and it will be impossible not to compare a future restaurant with it, hence why we return.

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Cafe St. Honoré

Property of chef Neil Forbes, who considers “cuisine to be an emotional experience that involves all the senses,” this is the spot that diners search when searching for a secluded culinary experience.

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Wild Fig

This may be the one time that this section overlooks the fact that we are not talking about a restaurant, but of the service at Wild Fig, from chef Justine Maule. A singular establishment, where you can enjoy exquisite creations and a refined cuisine.

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Pompadour by Galvin

This is the place to admire how various Scottish ingredients catapult Parisian dishes, which are served in miniscule portions that have been measured to the millimeter so as to be superbly presented, full of wonder.

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La Bourgogne

Chef Jean-Paul Bondoux has created this place - located in one of the best neighborhoods of Punta del Este- into his own corner of French excellence, it is currently one of the most successful delicacy spots of this destination!   

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Lo de Tere

It’s fun name is a contrast to it’s classical elegance, at the same time it preserves a touch of friendship with which every aspect of it’s gastronomic proposal is created in every dish it offers.

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B Restaurant & Bar

BRestaurant is the best choice if you want to taste the latest gastronomic tendencies in Punta del Este and beyond it’s borders. this place holds local elements and completely fresh ingredients with a great quality.

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Tannat Grape

With a red Tannat grape as its stamp, Uruguay is discovered as a wine producer that creates cherished  proposals which are beginning to resonate worldwide, at the same time it increases it’s production; it’s consumption is already a trend.

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