WUBA Tourism: -> RESTAURANTS (AL ANDALUS)

These days, walking down any given street in Palermo, it seems like you can't help but run into a new restaurant claiming to offer innovative cuisine and inviting ambience. Too often, however, such establishments end up not quite delivering on their promise.

Amidst this clutter, a restaurant like Al Andalus truly shines. Al Andalus has been open for ten years, a virtual eternity in the world of Buenos Aires eateries and long before Palermo became the epicenter of the city's restaurant renaissance. Spend a lovely evening there, and you'll quickly understand why Al Andalus has been one of Buenos Aires's best for so long.

Its charming ambience is apparent as soon as you walk in the door. The welcoming space feels distinctly Mediterranean. The walls, carefully adorned with treasures collected from owner Ricardo Araujo's many travels, reflect an acute attention to detail that only becomes more apparent once you sit down. The staff provides outstanding service, undoubtedly some of the city's best. On my visit, they happily answered my many menu questions and proceeded to serve the several-course meal at the perfect pace.

As its name suggests, Al Andalus is inspired by the Southern Spanish region of Andalucia, and the menu features Mediterranean, North African and Asian influences. Araujo attests that his focus has always been the food. "The kitchen came first," he explains, "then the restaurant." His menu more than bears him out. It's difficult to select among the many stand-outs, all of which are prepared with the very freshest ingredients and expertly presented. The shitake mushroom appetizer, served with toast lightly adorned with a black-olive cream sauce, should not be missed. Signature entrees include the excellent pollo magrebí, which features chicken and fresh vegetables served in a subtle sauce of soy, orange and ginger. The cordero (lamb) de Konya is braised for seven hours and cooked in three different sauces, including an exquisite spicy peach concoction. Served perfectly tender and accompanied by fresh-roasted garlic and a bed of cous cous, the cordero is an adventure for even the most discerning palate.

Make sure you save room for desert. The marquise de dulce de leche (caramel mousse) is incredible. Even better is the rich, moist chocolate and orange-confit cake, inspired by a recipe passed down to Araujo by his grandmother.

At the end of the evening, you may be hesitant to bid farewell to Al Andalus's intoxicating charms. Worry not--this gem promises to continue setting the city's dining standard for the next ten years to come.