Our Story

Introducing the first outpost of Uruguay’s beachfront restaurant, Parador La Huella, as the signature eatery of EAST, Miami. Our urban reinvention, Quinto La Huella, offers a unique fire cooking method with a wood fire parrilla centered at the heart of our kitchen and includes a wood fire oven, sushi counter, and outdoor dining experience. Our menu is a blend of carefully planned, but simple dishes made with the best ingredients. Our food is down to earth, much like our atmosphere, creating a relaxing environment where memories are made.


In the kitchen, we didn’t invent anything. We support local farmers, organic and free range products. Our menu is a blend of carefully planned, but simple dishes made with the best ingredients from land and sea.

Nano Crespo

Nano Crespo

Executive Chef, Quinto La Huella

Growing up in his father’s family restaurant in Buenos Aires, Nano Crespo took to the kitchen early, and by age 16 had enrolled in the Culinary Art Institute of Argentina. Crespo found his way to California where he learned not only Italian cuisine, but absorbed an intense farm-to-table value system. Here he honed a rustic, straightforward cooking style, which continues at Quinto La Huella. Crespo’s most recent recognitions include the successful openings of Soho House’s West Hollywood, Toronto, and Chicago locations, where he was responsible for culinary operations and concept development.

Gimena Pereyra

Gimena Pereyra

Director of Restaurant, Quinto La Huella

Born in a food-loving Uruguayan family, Gimena Pereyra learned that quality of food is an essential ingredient to good living. At 17, she began running her family’s duty-free shop while studying at the Hospitality Management School. Upon graduation, she traveled the world, working with some of South America's most acclaimed chefs such as Fernando Trocca and Franciss Mallman. From there, Pereyra went on to become a Restaurant Director in NYC at Van Dam and Opia, working with celebrated restaurateur, Frederick Lesort, known for defining New York City’s jet-set dining and nightlife scene.


Martín Pittaluga


Martín Pittaluga grew up in Spain, breathing the smell of gazpachos and Spanish tortilla daily. His career began as a young boy working alongside his relatives in his brother's Greek restaurant in Punta del Este, Uruguay. Later, his love of cooking blossomed in Paris and Venice while working on the Orient Express. When he returned to Uruguay, he and his friend Guzmán Artagaveytia hatched a dream of opening a restaurant along the beach. That dream is Parador La Huella.


Guzmán Artagaveytia


After years of travel, Guzmán Artagaveytia returned home to José Ignacio, Uruguay, where his parents had closed a restaurant they’d run with famed chef Francis Mallmann, La Posada del Mar. With no knowledge of the business, Artagaveytia decided to re-open it himself, running it successfully for 10 years. In the summer of '92, along with Mallmann, Artagaveytia headed to Spain to manage the Argentine Restaurant at the Seville Expo. Upon his return he met Gustavo Barbero, with whom he would later run a beachside restaurant along with his trusted friend, Martín Pittaluga.

Gustavo Barbero

Gustavo Barbero


As a teenager, Gustavo Barbero spent his summers in Punta del Este, Uruguay, and always made it a point to return on vacation or business. His gastronomic business journey began a few miles down the coast in Jose Ignacio, with the opening of the trendy Guessbeachstore in the early 1990s, attracting an international crowd for the next 13 years. It was there that he met Martin Pittaluga and Guzmán Artagaveytia, which led to their partnership in Parador La Huella, a collaboration that has drawn on their travels, their obsession with food, and their many talents.

Alejandro Morales

Alejandro Morales

Executive Chef, Parador La Huella

Behind the primitive yet refined flavors of Parador La Huella is renowned chef Alejandro Morales. Deeply influenced by celebrated chef Alice Waters, with whom he worked at Chez Panisse in Berkley, California, Chef Morales has a passionate take on the “farm-to-table” process and the importance of sourcing in our cuisine. His ingredient-first approach helped create the ethos and flavors at Parador La Huella in Uruguay, which has consistently been hailed as one of the “greatest beach restaurants” in the world.

Florencia Courr

Florencia Courrèges

Executive Pastry Chef, Parador La Huella

Responsible for La Huella's simple and delicately crafted desserts, celebrated pastry chef Florencia Courrèges is also married to chef Alejandro Morales. Always creative, Courrèges started a career in fashion design but soon realized her greater passion was with food. She’s since traveled all over the world, completing culinary internships in Europe and the U.S. Inspired by renowned chefs such as Pamela Villar, David Lebovitz, Elisabeth Prueitt and Thomas Keller, Courrèges is eager to share her work with Miami.


Dine With Us

Book now

This site is best experienced in portrait mode. Please rotate your device.