The majority of Uruguayan restaurants are
parrilladas (grill-rooms). Table service is usual in restaurants. Cafes or bars have either table and/or counter service.
National specialties:• Bife de chorrizo (rump steak).
•
Cazuela (stew), usually served with
mondongo (tripe).
• Morcilla dulce (sweet black sausage made from blood, orange peel and walnuts) and
morcilla salada (salty sausage).
• Dulce de leche (milk sweets).
• Chaja (ball-shaped sponge cake filled with cream and jam).
National drinks:• Uruguayan
wines are of good quality. A popular drink is
medio-medio (half dry white wine and half champagne).
• Beers are very good.
• Local spirits are
caña,
grappa and locally distilled whisky and gin.
There are no set licensing hours.
Tipping: 10 per cent when no service charge is added.
NightlifeTheater, ballet and symphonic concerts are staged in Montevideo from March to January. Tango is nearly as popular as in Argentina. There are discos in the Carrasco area. There are several dinner-dance places in Montevideo. Large Montevideo hotels have good bars. When there is music for dancing, the price of drinks increases quite considerably. There are also several casinos.
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