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Ushuaia: out of this world culinary experience at Kaupe

Electra Tsakalidou | February 2, 2020
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I never expected that the “end of the world” would also be a foodie paradise. But life’s about surprises. Perched on a hill overlooking the dramatic Ushuaia bay and the Beagle channel, Kaupé was the revelation of our trip to Tierra del Fuego.

The restaurant has rightly gained the reputation of being the best dinner spot in Ushuaia – the chef and his team really mean business. At Kaupé, the service also adds to the experience. The maitre d’ escorted us to our table and offered us a glass of bubbly white wine.

The menu is not very long, but nevertheless making a choice felt impossible. The waiter explained that all ingredients had been sourced locally and all the fish and shellfish were fresh from the Beagle Channel. As a seafood aficionado that was all I needed to hear.

For the indecisive Kaupé offers the option of a set menu, which includes a selection of their classic dishes, notably their king crab. We decided to opt for à la carte so that we could share our mains. We started off with a scallop carpaccio with lemon zest preserve. The taste was refined and the citrus complemented the scallops’ freshness. For our main dishes, we ordered the sea bass with capers and blackened butter sauce, which came with a side of creamy potatoes, as well as Kaupé’s famous king crab in a cream and tomato coulis sauce. The generous pieces of king crab made for a very hearty dish on a cold night. On our waiter’s recommendation, we paired our meal with an Argentinian Chardonnay from Mar del Plata. The wine had a salty aftertaste which complemented fresh seafood perfectly.

I couldn’t say no to dessert. And by dessert I mean, dulce de leche, Argentina’s famous rich milk cream similar in flavour to caramel. It came as the base of a rich chocolate cake, made with 70% cocoa chocolate. The best end for a meal to remember.

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