Fodor's Expert Review Cotelé

The older of Cotelé's two locations in the city (the other is at Rengifo 867), this restaurant has the look and feel of a typical quincho (barbecue), with wooden walls and tables with the grill in the middle. Here, it is strictly about meticulously preparing the best possible steaks. The waiter takes your order by showing you cuts of raw meat and asking you to choose from either a tender fillet, sirloin, or rib-eye steak. While you munch on a delicious sopaipillas con pebre (fried bread) and sip your pisco sour or red wine, the meat is cooked on a grill in front of you and then served with salad and potatoes. The result is a steak of world-class distinction.