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.”
The 200-seat space offers indoor and outdoor dining areas. The restaurant serves breakfast, lunch, and dinner with an extensive menu that includes homemade pasta, brick oven baked Uruguayan pizzas, a 22-ounce cowboy steak, and an organic half chicken. The space also offers a private room for events and groups who want an intimate dining experience.
Though Canton thinks the entire menu at Narbona is worth a try, he recommends the homemade gnocchi and the entraña — a 12-ounce prime skirt steak with baked sweet potato and chimichurri. Narbona also produces its own dulce de leche and gelatos, which Canton highly suggests when visiting the market.