Uruguayan barbecue is not very different from the beef you get in Argentina. Some people say that Uruguayan meat is of a better taste than the Argentine but in my experience I like both. The art of asado (beef) dwells in both countries. Even though the aim of this entry should be about restaurants, the importance of meat is necessary to note because is found in almost every restaurant menu you see in Uruguay. 

Now there is a tendency in restaurants to include salad-bars as well

The most common options are pasta, meat, chicken, pizza, salads and some seafood (can be very good in some  traditional Basque and Galician restaurants).

If you are looking for Asian, Mexican or even junk food you need to know these are not usual in local restaurants menus. More and more often we get to see new restaurants with a broader variety of food but Mediterranean diet is still prevalent.

Prices vary from place to place, but when eating out the most expensive meal would be at least than half the price of what you might pay in average decent restaurants in the United States or the European Union. Less fancy restaurants may be three times cheaper. If you pay with credit card 9% will be deducted when you receive your card's bill in the mail. Tipping service is around 10% of the purchase and it is not included in the price.

Chivito is a unique Uruguayan food 

A good thing about waiters in Uruguay (according to what I have heard from expats) is that they are not over you all the time. They let you eat and enjoy your meal and take all the time you need.

At times you may find menus in English but always prices are in Uruguayan pesos.