Destino, located in the charming setting of José Ignacio, Punta del Este, is a restaurant that stands out for its focus on responsible, high-quality seafood cuisine. Leveraging the abundance of local marine products, it offers a unique culinary proposal that combines the freshness of fish and seafood with traditional and contemporary cooking techniques. Its relaxed atmosphere, close to the coast, invites diners to enjoy a complete sensory experience, where every dish, from delicate sashimis to innovative woks, is carefully crafted to highlight the richness of local flavors.
Fine Dining Table: Good morning, Diego. It’s a pleasure to have you here with us. To begin, could you tell us a little about how Destino Sushi was born?
Diego Barca: Of course, good morning. Destino Sushi emerged as a personal project with my partner. We decided to buy land in La Juanita, José Ignacio, an area very close to the sea, and we thought it was an excellent idea to open a sushi restaurant, taking advantage of the richness of local products. Here, the sea is an incredible source of food, and we wanted to offer a culinary proposal that highlights that.
Fine Dining Table: How interesting! And about your background, what was your journey to becoming a chef?
Diego Barca: Well, I started in Montevideo, at a classic cooking workshop called U2. Then I went to southern Chile, to Puerto Montt, where I worked for two years with fish, shellfish, and especially salmon. After that, I returned and worked several seasons in different restaurants in Punta del Este, and eventually spent six years at Notre-Dame-de-France in Montevideo, where I ended up being in charge of the kitchen. In the end, we decided to launch our own project and open Destino.
Fine Dining Table: What would you say sets Destino apart from other restaurants in the world?
Diego Barca: At Destino, we have a very responsible approach to cuisine. We pay special attention to the handling of products, especially local fish and seafood. We’ve also developed a wok-based cuisine that complements our offering very well. What stands out the most, according to our clients, is the guarantee of quality. Nothing is left to chance; every detail is carefully thought out.
Fine Dining Table: If you were a new customer at Destino, what would you recommend trying? How would you describe the experience?
Diego Barca: If I were a customer, I’d start with a good cocktail, like a pisco sour, and sit at the sushi bar, which is very comfortable and allows you to see everything we do in front of the customer. I’d begin with an octopus tiradito, which we serve with a criollita, oyster sauce, and citrus, accompanied by crispy salmon skin and toasted avocado. Then, I’d move on to the sushi menu, which is extensive but maintains a traditional style, with options like sashimi and various types of nigiri.
Fine Dining Table: To conclude, how would you invite our readers to visit Destino in José Ignacio?
Diego Barca: I invite you not to miss Destino in José Ignacio, Punta del Este. It’s a magical place where everyone who visits ends up falling in love with the experience. We look forward to seeing you!
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