I’ve eaten many forgettable meals in Uruguay, where attempts to depart from the country’s grilled-beef culinary trope often fall flat, but at the hotel’s main restaurant, we ate a beet-and-goat-cheese stack worthy of Spago and rack of lamb that confirmed that Uruguay’s lamb is the most tender and flavorful around. Without kids, I might have had a private grill master serve a traditional Uruguayan asado (sausage, sweetbreads and steak) in a gazebo overlooking the river; at $120 per person, it seemed a good deal.