By Majo LoisThe space where today, Argentine chef Fernando Trocca’s restaurant resides, was in 1973 a classic space in José Ignacio, where you could eat the best seaweed buns in the city. Obviously, in that time the summer season wasn’t what it is today (now driven by the well-to-do visitors that come to the beach), but it has always maintained that laid back vibe that gives the season’s cuisine a non-pretentious style. In that time, the space was called Santa Teresita, and because of nostalgia that’s probably why Trocca and Pittaluga (the owner of La Huella) kept the name, refreshed the space and converted it into a great place to eat, almost on the fly.
Santa Teresita is now open, doing rotisserie style food, where you don’t have to wait for them to build your plate, and diners can choose from the menu what they’d like to eat right there or take with them. They have a great bakery, great salads and sandwiches which you can take with you to the beach, that’s about three blocks from the restaurant. They’re open from December 20 onward, and on certain days of the week will offer up certain nightly specials, like La Noche de Arroces on Thursdays, when they’ll do versions of paella, risotto, or arroz valenciano. For a taste, follow them on Instagram.
For more, find them at Calle Las Garzas esquina Los Tordos, in Jose Ignacio, Uruguay all summer long.