The best restaurant of San Rafael, at our service.
La Piscina started serving over 30 years ago and since then has been a success with our customers.
The key is to cook with fresh produce from our local fishermen. Also, our Italian ancestor has taught us to make the best pasta and pizza in town. Our bartenders will prepare the nicest drinks mixed with seasonal fruit from Maldonado´s green markets.
Uruguayan cuisine is traditionally surrounded by international cuisine and is traditionally based on the European roots, in particular, Mediterranean food from Spain, Italy and Portugal and Continental food from France. Other trackable sources of immigration may result surprising, and notable examples are influences from countries such as Germany and Britain. Many foods from those countries such as pasta, sausages, and desserts are common in our country.
Backwards from expected “mestizaje” in Uruguayan gastronomy came from immigration and not with Amerindians because new colonies hadn’t trusted the natives, so prime materials where, if not needed the same from the origin. [clarification needed]
The preferred cooking methods for meats and vegetables are still boiling and roasting, but modernization also came with frying (see “milanesas” and “chivitos”). Meanwhile, wheat and fruit come mostly fried (“torta fritas” and “pasteles”), comfited (“rapadura” and “ticholos” of bananas) and sometimes baked (“rosca de chicharrones”), a new style of modern times.
Uruguayan food always comes with fresh bread; biscuits and “tortas fritas” are must have for “mate” drinking (“tomar el mate”).
The national drink is an infusion called mate. The dried leaves and twigs of the yerba mate plant (Ilex paraguariensis) are placed in a small cup. Hot water is then poured into the gourd at a near-boiling point so as not to burn the herb and spoil the flavour. The drink is sipped through a metal or cane straw, known as a “bombilla”. Wine is also common a common drink. Other spirits consumed in Uruguay are caña, grape, grape with lemon (lemon infused grappa), and “grappamuel” (grappa honey liquor). Grappamiel is very popular in rural areas and is often consumed in the cold mornings of autumn and winter to warm up the body.
Regional fruits as “butia” and “pitanga” are commonly used for flavouring caña along with “quinotos” and “nísperos”.
Bushmeat comes from mulitas and “carpinchos” and popular local sweet options are quince jam and dulce de leche.
Uruguayan barbeque, asado, is one of the most exquisite and famous in the world.m and dulce de leche.
Uruguayan barbeque, asado, is one of the most exquisite and famous in the world.