Fodor's Expert Review Finca

Managing various restaurants around NW Argentina, including overseeing the Quebrada’s Hotel Huacalera, chef Walter Leal raises the bar in terms of Andean cuisine. Working with ingredients from across Jujuy including the highly elevated Puna plateau, his creations look to recuperate, then plate, these remote ecosystems. Star turns include cured trout with potato, red maize and a citrus marinade; and creamy quinoa with beets, goat cheese, arugula and avocado. Splash out on the tasting menu paired with regional wines.