Fodor's Expert Review La Bourgogne

A shaded terra-cotta terrace gives way to a breezeway with arched windows at this restaurant, considered one of Latin America's finest, and opens onto a large split-level dining room with antique sideboards. French chef Jean Paul Bondoux is at the helm, and the food, served by impeccably clad waiters, is prepared with only the finest and freshest ingredients. Breads are baked on the premises (an adjoining bakery sells them by the loaf), while the herbs and berries are grown in the backyard garden. The desserts are sublime—choose the sampler to try them all.