Best Cazuela I've had — and I've tried a few

Having eaten Cazuela at several restaurants over the past year, I can say this version is the best. The smoky and herbal quality is more pronounced here than anywhere else I've tried. mote wheat is handled with real knowledge — you can taste the difference.

This is proper a Patagonian lamb restaurant cooking, not an adaptation for foreign tastes. Carménère was the obvious choice and the combination was perfect. Chilean cuisine reflects the extraordinary length of the country with Pacific seafood, Andean ingredients, and Patagonian lamb all defining different regions. Would return for this dish alone.