The restaurant was founded in Uruguay in 1909 and is known internationally for its cuisine that uses organic ingredients grown from its own farms.
Jerónimo Canton, the owner of Narbona, explains the restaurant’s mission to New Times: “Our goal is for our customers to indulge in the Narbona experience. Focused on the farm-to-table concept, it is most important for us to showcase the ingredients used in our dishes. We want customers to be able to pick up our homemade products and recreate their favorite dishes at home.”
Customers favorites:
Appetizers: The Empanadas and the fresh Burrata.
Entrées: The Pappardelle with black truffles and a creamy mushroom sauce, the Spinach Ravioli, and the Entraña (skirt steak) paired with homemade chimichurri.
Desserts & Sweets: The Gelato (Ferrero Rocher, Dubai chocolate, and Trufata Narbona) and the Dulce de Leche Macarons.
Market Finds: Their in-house house wines, dulce de leche, and complimentary garlic buns.
