“José Ignacio in Uruguay has one of my favorite under-the-radar food scenes in South America. One of the region’s most acclaimed chefs, Francis Mallmann, has a small yet elegant restaurant called Garzon in the area, which uses fresh, local products from the countryside and the nearby sea. Marismo also seats its guests on the beach but offers a more quaint candlelit setting to enjoy its famous slow-braised lamb as a bonfire crackles nearby.” — Emmanuel Burgio, Blue Parallel
In the media
What do you most want in a travel operator?
“Two things: complete knowledge and absolute discretion. That Blue Parallel has the first is beyond question. All the Blue Parallel employees, guides and escorts that I met were marvelously clever, resourceful and flexible. ‘Discretion’ is a rarer attribute and, perhaps, Blue Parallel’s chief strength. Meaning, if you want attention and hand-holding you will get it. But in those moments or hours where you want to be left alone, the folks from Blue Parallel know to disappear. This is elegance. This is taste. This is the way to be shown a new place. I have never been taken care of in a foreign country in such a sophisticated way. Bravo, Blue Parallel!”
Stephen Henderson, Food & Wine Magazine