Day one dinner was at Hugo, at bustling wine bar about a twenty minute walk from the hotel(probably should have taken an Uber, but trying to get those all important steps in)
Started with some excellent Ochchipinito olive oil and sourdough bread. Not sure if the bread was made in house or from one of the many excellent bakeries in the city, but it was outstanding.
Next up was super crispy calamari frito with super duper hot fermented chile aioli. Delicious.
And if I see pulpo on the menu, you know I’m gonna order it. Pulpo/papa/ajilio. Smoky nicely charred and tender. This was a cephalopod double header win.
Washed everything down with a glass of Lo Grand Fresimente. Sav/Blanc. Perfecto.
Glad my niece recommended this place and I highly recommend it also. Gratuitous photo of the hotel courtyard at night, lovely 
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