Patagonia Cuisine

Now you will be able to taste the different regional dishes. The vast Patagonian geography, its production, its immigrants and natives have permeated the land of the end of the world with delicious flavours.

Mushrooms Terrine

Blackberry bread

Cookies of honey and algarraobo (locust)

Bittersweet raspberries sauce

Fueguin spider crab

Sweet of calafate

Chasseur Deer

Pork Carré with sauce of plums

Welsh cakes

Shrimps with garlic

Cheese rolls with mussels

Marinate Sea bass with basil

Raspberry Bavarois

Christmas cake

Strudel “Tía Elvira”

Patagonian Pie

Fondue of Andean cheese

Lamb leg with bacon

Lamb rolls

Avutarda breast with mushrooms and mozzarella

Stuffed Trout

Chausseur Deer

Calamari and Onions

Mushrooms in Olive Oil

Octopus (from San Antonio Oeste) in cognac

Paint the Town Red: Special Fruit Salad

Lamb Shish-Kebab

Regional Lamb Dish

Glacier Cocktail

Mushroom Trout a´la Champagne

Forest Crepes

White Sea Bass (Corvina) BBQ

Cognac Lamb Ribs

Baked Red Deer Quarter

Delicious Mushrooms Tortilla

The Welsh Cake

Bittersweet Baby Lamb

Salmon Grutense (Las Grutas Salmon)

The Mapuche Curanto

Cuisine, just like Patagonia itself, is very well differentiated in mountain range, central and coast regions.

At the mountains the typical dishes are prepared on trout, salmon, deer base and some dishes were brought by the immigrants from Central Europe: Chucrut, Raclette, Fondue, and others. It also had some influence the food of the mapuches natives, the most known example is curanto.

The central area has an essential element for food: lamb, it's the same situation for the Atlantic coast that also has the presence of fish and seafood. And in Chubut they have the famous Welsh cake.
Friends from our Patagonia are already sending us their recipes, take a chance, cook them and if you have any suggestion do not hesitate to contact us.