The signature dishes of Ushuaia: what you have to try

Before picking a restaurant, let's sort out what's actually worth sitting down for at the end of the world.

Centolla — king crab from the cold waters of the Beagle Channel. Served several ways: natural (boiled, with lemon), provenzal (with garlic and parsley in a pan), cazuela (a thick stew), and gratin (baked under a cheese crust). A portion runs from $20 to $60 depending on the restaurant and the preparation.

Cordero fueguino — lamb from Tierra del Fuego. The local sheep graze on windswept fields; the meat is tender and has a distinctive flavor. It's cooked on the parrilla, slowly, sometimes for 4–5 hours.

Merluza negra — Patagonian toothfish, also known as Chilean sea bass. A white, buttery fish that good restaurants grill or bake with sauces.

Calafate — a berry that only grows in Patagonia. Legend says anyone who tries calafate will come back. Locally it's used for ice cream, candy, liqueurs, and chocolate fillings.

Price table: what it costs to eat in Ushuaia (2026)

Item Price (USD)
Pint of craft beer $2–4
Lunch special (menu del día) $10–15
Steak / parrilla $12–20
Centolla portion (natural) $20–35
Centolla gratin / cazuela $35–60
Tasting menu (fine dining) $50–80+
Milanesa at a budget spot $8–12

Fine dining: three restaurants for a special evening

Kaupe — dinner with a view

Address: Roca 470, on the hill above the city. The restaurant sits up high, and the picture windows look out onto the Beagle Channel and the mountains. The kitchen is Patagonian author cuisine: centolla, merluza negra, lamb, local mushrooms. Book ahead, especially in season (November–March).

Chez Manu — French technique, Patagonian ingredients

The chef is Emmanuel Herbin, a Frenchman who moved to Ushuaia and stayed. His merluza negra is among the best in town: grilled fish with sauces that rotate by season. French technique, Argentine portions.

Kalma Resto — fusion and a tasting menu

Chef Jorge Monopoli does fusion: Patagonian ingredients in unexpected combinations. There's a 5–7 course tasting menu at $50–80+. If you want to try the best of everything in one evening — this is the place.

Centolla: three proven spots

King crab is Ushuaia's main gastronomic symbol. Here's where to try it.

El Viejo Marino — the cheapest crab in town

A simple, no-frills place where centolla costs less than anywhere else. No reservations — show up and get in line. In season the wait can be 20–40 minutes, but portions are big and the crab is fresh. The best option if you want to try centolla natural without paying a markup.

Tía Elvira — since 1978

One of Ushuaia's oldest restaurants. Open since 1978 and a city classic by now. Centolla here comes in every form — from natural to gratin. Family atmosphere, unhurried service (this is Argentina, don't rush).

Volver — five sauces with the crab

Address: Maipú 37. Volver's signature is five different sauces with the centolla. You can order a natural portion and try each one. The restaurant is on the waterfront near the port, easy to drop into after a walk around town.

By the way, if you want to not only try crab in a restaurant but also see how it's caught — we run a crab fishing tour in the Beagle Channel. You head out on a boat, set the traps, and try centolla pulled straight from the deep.

Meat and parrilla

María Lola — modern plating

Cordero fueguino here gets a modern treatment — not just a bone-in slab, but thought-out plating with sides and sauces. The interior is modern too, nice for dinner with a partner.

La Estancia — classic parrilla

Traditional Argentine asado. Meat cooked over an open fire, portions enormous. Cordero, bife de chorizo, entraña — the standard parrilla menu, but with Fuegian meat. A good choice if you want the classic without experiments.

El Turco — the budget option

Famous milanesas (schnitzels) at $8–12. The portions are big enough to split between two. Not gastronomy, but filling, tasty, and cheap. Locals come here for lunch.

Craft beer: Beagle and Cape Horn

Both brands belong to the same company — Fuegian Beverage. The brewery has been running since 2012 and brews with glacial water. Beagle is the mainstream brand (golden ale, IPA, stout); Cape Horn is the stronger, more experimental line.

A pint at the brewpub or in a restaurant — $2–4. By Argentine standards that's normal, by European standards almost free. Try at least the Beagle Fuegian Red Ale — it has a smoky note that pairs well with the local food.

Craft beer is sold at almost every restaurant in town, but the freshest pours are at the Beagle bars themselves.

Chocolate: Laguna Negra and Honecker

Laguna Negra — since 1989

Ushuaia's oldest chocolate factory. Open since 1989, and the signature item is candies with calafate berry cream. They also make hot chocolate (a lifesaver in winter), chocolate bars, and gift sets. The shop-café is on the main street, San Martín.

Honecker — alfajores and bocaditos

Alfajores are Argentina's national sweet: two cookies sandwiching dulce de leche, topped with chocolate. Honecker makes excellent alfajores and bocaditos (small chocolate candies). The perfect souvenir from Ushuaia.

Practical tips

  • Lunch — 13:00 to 15:00. Many restaurants offer a menu del día (lunch special) for $10–15.
  • Dinner — Argentines sit down at 20:00–21:00. Before 20:00 restaurants are half empty.
  • Tipping — 10% of the bill. Leave it in cash, even if you pay by card.
  • Cards — accepted almost everywhere. You only really need cash at the market and at the smallest spots.
  • Reservations — at Kaupe, Chez Manu, and Kalma, book 1–2 days ahead. Elsewhere you can usually just walk in.

Frequently asked questions

When is centolla freshest?

The centolla fishing season runs July to November (Argentine winter and spring). But in restaurants the crab is available year-round — it's frozen at catch. The taste difference is minimal at a serious restaurant.

Can you eat in Ushuaia on $15–20 a person?

Yes. A menu del día runs $10–15, milanesa at El Turco is $8–12 with a drink. Craft beer is $2–4 a pint. Eating in Ushuaia on a budget is realistic.

Are there vegetarian options?

Ushuaia is a meat town, but Kalma Resto and Chez Manu have vegetarian items on the menu. At pizzerias and cafés you'll always find empanadas with cheese and vegetables. There are no purely vegan restaurants.

Do I need to book a table ahead?

At the top restaurants (Kaupe, Chez Manu, Kalma) — yes, 1–2 days ahead. El Viejo Marino doesn't take reservations, just show up. Elsewhere there's usually a table, but in peak season (January–February) it's safer to play it safe.

Is street food safe?

There's almost no street food in the classic sense in Ushuaia — this isn't Buenos Aires. But you'll sometimes see food trucks on the waterfront with choripanes (sausage in bread) and empanadas. It's all safe — sanitary standards are followed.

Do restaurants accept dollars?

Some restaurants accept dollars in cash, but the rate will be poor. It's better to pay by card (rate is automatic) or change dollars at a casa de cambio. Visa and Mastercard work almost everywhere.