Description

The only restaurant in Montevideo to lead foraging expeditions, Arazá Cocina Nativa educates patrons about indigenous edible plants. A farm-to-table restaurant (or rather park-to-table, as customers gather plants from Prado Park), it highlights Uruguayan ingredients like the arazá (a bitter fruit originally used by the Charrúa people), blue crab, polenta, palm hearts, and lamb.

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