Chef Federico Amendola, inspired by renowned Argentine chef Francis Mallmann, began to cook in clay wood-fire ovens more than a decade ago -- first at his restaurant in La Barra in Punta del Este (still open) and afterward in Montevideo. In a corner of the Punta Carretas neighborhood, a residential area of the city, Amendola employs wood fire, iron and clay to enrich his creations with subtle flavors and complex aromas. Don’t miss the fresh fish cooked in an iron case and the seven-hour wood-fire braised lamb.