EXPEDITION MENU
8-course tasting menu. Flavours of Patagonia
In the press
4.8
Travelers’ Choice
PATAGONIA
We keep going back to Patagonia for inspiration. More than 19,000 km behind us, and so much to tell you and so much for you to taste.
PATAGONIA
We keep going back to Patagonia for inspiration. More than 19,000 km behind us, and so much to tell you and so much for you to taste.
8
dishes, 8 stops on the route
~2.5
hours
MON–THU
from 8 pm
95,000
ARS per person
120,000
ARS with a pairing of unique Patagonian wines
Your journey through the flavours of Patagonia
The route
Eight dishes, eight stops. The menu is inspired by our road: from the lakes and volcanoes of the north to the icy waters of Antarctica. You will travel it not by map, but by flavour. Each stop is a place, a product and a technique from our expedition.
On the plate
Patagonian products, Asian techniques and Scandinavian purity of presentation. Beef tartare with mushrooms and truffle, raw scallops with ginger, hay-smoked mussels, prawns, mushrooms, lamb and other stops we will tell you about at the dinner itself.
How the evening unfolds
The dishes arrive one after another, and each comes with a story. We open our book about Patagonia, its flavours and its unique nature, and show the page about the place the dish comes from: landscapes, products, people. You don't just eat, you get to know Patagonia. A pairing of unique Patagonian wines can be added to the dinner. Let us know about allergies and diets when booking and we will adapt the menu.
Your journey through the flavours of Patagonia
8
dishes, 8 stops on the route
~2.5
hours
MON–THU
from 8 pm
95,000
ARS per person
120,000
ARS with a pairing of unique Patagonian wines
The route
Eight dishes, eight stops. The menu is inspired by our road: from the lakes and volcanoes of the north to the icy waters of Antarctica. You will travel it not by map, but by flavour. Each stop is a place, a product and a technique from our expedition.
On the plate
Patagonian products, Asian techniques and Scandinavian purity of presentation. Beef tartare with mushrooms and truffle, raw scallops with ginger, hay-smoked mussels, prawns, mushrooms, lamb and other stops we will tell you about at the dinner itself.
How the evening unfolds
The dishes arrive one after another, and each comes with a story. We open our book about Patagonia, its flavours and its unique nature, and show the page about the place the dish comes from: landscapes, products, people. You don't just eat, you get to know Patagonia. A pairing of unique Patagonian wines can be added to the dinner. Let us know about allergies and diets when booking and we will adapt the menu.
Beef tartare
Many textures and flavours: earthy notes of raw mushrooms and truffles, the spiced heat of sun-dried tomatoes, the freshness of lemon zest, coriander and the finest Argentine beef
Place of inspiration: Lake Caviahue
37°52'12.0"S 71°01'12.0"W
At Lake Caviahue the streams from the surrounding mountains converge; alongside them small worlds are born, magical ecosystems and so, so much moss
Scallops
Raw scallops of delicate marine flavour with a vibrant touch of carrot and ginger cream. And seaweed with an intense iodine and umami taste, perfect to refresh the palate before the next shell
Place of inspiration: Punta Loma beaches
42°48'44.4"S 64°53'59.5"W
The strong, fresh Atlantic wind lets you breathe deeply, standing on the cliffs above wild beaches while watching colonies of wildlife. It smells of ocean and iodine, a flavour you can almost taste. Dark green patches of seaweed and the sharp song of birds
Mussels
Mussels smoked with sawdust and hay from Chubut province, accompanied by a sauce inspired by the ingredients and techniques of the classic Filipino dish: adobo. Charcoal bread and Andean potatoes roasted in embers
Place of inspiration: La Payunia Provincial Park
36°29'08.6"S 69°19'11.3"W
A long road without a "road". Four hours of shaking to then have unforgettable landscapes before you. Everything around is unreal: other colours, other smells and other textures. Black volcanic stones, large and porous like leavened bread. It seems that somewhere nearby smoky campfires still remain
Asian mushrooms
Two types of shrub mushrooms, the firm flesh of eryngii, shiitake and even cordyceps for pop culture aficionados, accompanied by an intense Syrian babaganoush sauce
Place of inspiration: Villa La Angostura
40°43'54.0"S 71°38'05.2"W
Rainy season in the Patagonian forests: wet leaves, muddy trekking boots on your feet and a smell of mushrooms you cannot escape. Mushroom gathering is absolute meditation