showing you where to eat in ushuaia because  you're going to need your energy for all the  

hikes and activities you can do there you may  be wondering what the food is like at the end  

of the world and it turns out it features  a lot of seafood and it's quite delicious  

i've never seen you be shy around  dessert sam let's be honest here  

we'll be trying everything from squid ink ravioli  to king crab casserole and cod with blue cheese  

sauce to seafood pasta you can never have too much  cheese plus there will also be plenty of wine beer  

and desserts to go along with everything you  know what it reminds me of what our wedding cake  

so bring your appetite and let's kick off this  ushuaia food tour trying argentine cuisine.

first up we're taking you to a  local tavern with a nautical theme  

this place is called taverna del viejolo

well guys time for food we have come to a place  that was recommended by our new local friends  

that we met on the street they said this is one  of their top three favorite restaurants in ushuaia  

it is called taberna del viejolo the tavern of the  old wolf yeah and it is the southernmost tavern in  

the world yeah pretty cool we're sitting at like  these tables that look like old barrels it has a  

strong sailor theme i would say and food  wise we have ordered the monster picada  

it's meant to be a snack but it's gonna be a  lot of food like we're getting different deli  

meats cheeses we're getting shrimp calamari it's  mostly seafood isn't it fries yeah lots of seafood  

mussels so that's coming and we are very  very hungry so let's get to it it looks  

amazing the feast of feasts has arrived we have  a double table basically oh yeah double tabla  

so over here we have various kinds of seafood  yes and over here we have more cold cuts  

and fries shrimp over here uh-huh and then this is  chicken yes we have king crab breaded cream crab  

jamon crudo regular ham cheese and some peppers  and tomatoes yeah and then three different dipping  

sauces let's start with the shrimp paste  the shrimp peas are plump let me tell you

oh yeah spread it to perfection crispy on the  outside and then the juiciness of the shrimp  

as you bite into it you gotta love that and then  the king crab cakes these are my favorite so far  

oh those are just delectable there's just such a  nice mushy mash inside it's a bit cheesy too isn't  

that yeah they're like croquettes king crab  purple oh my gosh it's so good one more bite  

this is a whole lot of food we've got dessert on  our mind we've got a work cut out for us with this  

my dessert guys i got the one that's called  busted chaka it looks like a vanilla cake with two  

fillings i have a layer of dust which is like the  the famous caramel spread made with milk and sugar  

yeah and then another layer that is whipped  cream with peaches and then on top i have  

more cream and little bits of crushed  meringue so it's like a triple layer cake

i have to try and get a bit of everything  so hold on this is half the bite

and the other half we take our our food sampling  seriously guys and this is really good is it you  

know what it reminds me of what our wedding  cake oh wow remember we had our wedding yeah  

the nostalgic wedding cake yes this is what we got  interesting this is also my dad's favorite type of  

cake so well it's too bad he wasn't here to try  it with us he would love it well if you went for  

wedding cake i'm going for something just about  as opposite as a wedding cake this looks like a  

slab almost like a brownie but apparently this  is it's also a de leche layer with a coconut on  

the bottom i'm not sure what that is i'm curious  to see what it's like on the inside so dig on in  

and oh my gosh i think that might be pure dulce de  leche no or something sort of like that oh my gosh  

like a mousse a goosey lichen mousse  that's what it is a bit of a spongy gelatin  

like taste but with dulce de leche flavor  yeah thick layer of coconut at the bottom  

wow some crumbs man that is good and what's that  on the middle are you gonna take a bite of that  

is that a ball of juice a coconut ball a coconut  ball wow very good very decadent guys looks tasty  

next up we visited a restaurant called bodegon  fuegino which specializes in hearty dishes  

perfect for those cool days  here at the bottom of the world  

wine is sealed yes we've found a fantastic  little festive polygon called fragino  

and we are having a familiar favorite  alma maura malbec probably one of our  

favorite table ones it's not expensive it's not  reserved but it's just a very nice reliable wine  

and all right our mains have arrived what  do you got they sure have so i got the cod  

with blue cheese with roquefort the cheese  is melted all over the fish nice and creamy  

it just like melts in your mouth it's so soft so  tender and i got the pumpkin mash to go along with  

it which is so sweet and creamy and fluffy so  overall we're off to a great start now time for  

sam's meal very excited about lunch here i've got  a chicken breast with a mushroom sauce yeah gravy  

chunks of mushroom and a little quiche a little  quiche to go with that exciting times on the plate  

on the plate it's a party on a plate that's a  party on the plan we grab a little bite here  

let me get a bit of everything mushrooms  mix it in with the gravy the perfect bite

this is a comfort food you guys when you go to a  bulldog in argentina and you get comfort food just  

like this guys for dessert we got the calafate ice  cream and as we've told you a million times if you  

eat calafate you will return to patagonia so we've  been eating it and the other thing we've told you  

a million times it probably tastes a bit like a  blueberry yes and blackberry so we've been having  

it like in jams and cocktails and desserts all  sorts of dishes yeah it is a patagonian delight

you may recognize this next  restaurant it's called isabel  

and it's a small chain of restaurants  specializing in food cooked on the plow  

yes i'm referring to the discs on farming  equipment it's a traditional way of cooking  

that has been adapted to modern times and you  find it a lot here in argentina here cheers

how is it oh it's delicious it's the local beer  here named after the beagle channel obviously  

very very good i ended up getting the red you  got the blonde yeah super refreshing actually  

you know what we over dressed so we kind of  arrived here sweating a little bit and we're  

both really thirsty so having an ice cold beer is  just uh perfect at this exact moment it is bread  

and beer time and check out this beautiful  loaf in front of us this is actually our  

third time eating at one of these isabelle  restaurants yeah where you get food cooked  

on the plow i think they call it what's  very different this time is we are  

having something that's exclusive to ushuaia  king crab here we go the food is here the crab  

my friends the crab we've got like shredded  bits of crab but also whole chunks yeah so

it's a dish with rice it has peppers it has  onions and we ordered it with parmesan cheese  

but you also had the option of paprika or saffron  oh man how was it this is so delicious and  

tomatoes did i mention tomatoes it is just such a  lovely dish and like i mentioned you can only get  

the king crab version of this dish here in ushuaia  argentina it's my lucky day it's a lucky day guys  

nice and cheesy nice and cheesy that's  so juicy and tender too isn't it  

yes it's mouth watering  how's mild water delectable  

tantalizing this restaurant is like an institution  in patagonia here in argentina and for it to be  

so good and el calafate and to have a unique  dish here in usual this is a must must visit  

restaurant if you're going to both cities yes  absolutely what a meal we feasted like kings  

we sure did it's like one of those meals  that you'll remember for a very long time

for our next meal we came back to isabel  because that's how much we love this restaurant  

this time around we wanted  to try their seafood pasta  

deja vu indeed so we are back from our excursion  we were starving and we came to the same  

restaurant where we ate yesterday um it's called  isabel right across from the harbour and this is  

our fourth time eating at isabel twice in calafate  twice here in ushuaia we love their food we do and  

today we've ordered seafood with spaghetti and a  cream sauce yeah it's time for the maine i'm so  

excited for this so this is basically um a mixture  of different kinds of seafoods you got your  

spaghetti and your cream sauce some vegetables as  well i'm gonna grab a piece for the shrimp here

all right some kind of good i'm kind of good  that shrimp was super juicy i love the sauce  

and there's there's a lot more seasoning and  vegetables than i was anticipating too so  

it's gonna be a really nice dinner  

last but not least we ate at kwar they have some  outstanding pasta and risotto dishes and wait  

until you see their desserts we like this place  so much that we ended up coming back again guys  

the mains are here my oh my first of all we are  adding more cheese to everything you can never  

have too much cheese i got the risotto with king  crab and oh my gosh it looks so good i love crab

it's just so so cheesy and so creamy and it's  got big chunks of crab like there's actually  

quite a bit of crab meat in there they didn't  skimp out huh i'm very happy this restaurant is  

pretty good i love the vibe in here too it's  got such a cool old world jazzy classic vibe  

i'm so excited about this dish guys it's squid  ink ravioli this harkens back to the days of  

uh when we were in croatia do you remember  all the squidding dishes right now you do  

every day by the way one of the better foodie  countries in the world too you have a chance to  

go to croatia do it did you just wink at him  i did so we've got a we've got ravioli with  

salmon and you can see look at all look  at the thick chunks of salmon in there  

yes in a cuatro queso it's awesome or poor  cheese sauce is it all good yes it does

it's premium pasta it's like what i can really  appreciate about this place is that they  

didn't skimp out on the salmon they're plump  ravioli they're plump ravioli congratulations  

good a good restaurant for sure yeah it's  just been great i'm gonna try yours now okay  

oh this is ridiculously cheesy though it's so  thick that's amazing this is some of the best  

pasta with in risotto we've  had in argentina seafood pasta  

dessert is here guys we got two desserts so i  got the pears in saffron with mascarpone cheese  

so i feel like we need to get a  little bit of everything in the bite  

make it the perfect bite you get all  the flavors combined wow you like it  

it just feels like a very elegant dessert yeah i  don't know how else to describe it the mascarpone  

is so velvety and smooth in the mouth  

and the pears just have a very light  saffron flavor it's just like a hint  

and then the tartness of the patagonian berries  totally delicious huh that's perfect it's perfect  

it's perfect she says sam's gone for a more  classic dessert yeah so this is a cheesecake made  

with patagonia patagonian berries and that means  the calafate berry and you can tell that it's made  

with it from its purple color the color not just  the berries but also the cheesecake itself has  

a light the light purple color oh yes look at  that let's not be shy here i'm gonna try lots  

of berries oh lots of cheesecake i've never seen  you be shy around dessert sam let's be honest here  

fair point oh if you're into  like blueberries and blackberries  

this is amazing even the cheesecake this has  a taste like that this is so good wow this  

restaurant is amazing everything's been amazing  i really agree oh my god yeah and that concludes  

our usual food tour of argentine food we hope  this video gave you some ideas of where to eat  

and what to eat here at the end of the world  if you enjoyed this video we invite you to like  

subscribe and stay tuned for more episodes  from patagonia argentina see you next time  

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