In the 16th century, the Charrúa tribe occupied the Southern coast of Uruguay. They were fierce hunters, and obsessed with fire. Perhaps for this reason, Galician and Uruguayan owners of this refined restaurant appropriated the name when they opened off the Paseo de Recoletos. Uruguayan culture centers around group asados (barbecues) paired with red wine. At Charrúa, wooden table tops play host to dozens of candles, and plants dot the room. The grilled starters—chorizo,morcilla (blood sausages), and mollejas (cow pancreas)—are not to be missed. Be sure to save room for the Lomo Simmental for the main course. And if you’re feeling brave, try Uruguay’s Garzón wine—it’s heavy on the palette, but very satisfying. —Maddalena Arrivabene