Gastronomy

A gastronomic experience in Patagonia is the perfect fusion of a wealth of palate pleasures and a breathtaking view of majestic landscapes that will thrill the senses. Through its flavors, we discover an untamed region, boundless and free from conventions; thus, dishes prepared with natural products such as deer, wild boar, lamb, seafood, trout, salmon, king crab, forest mushrooms, berries, and chocolates, among other delicacies, unfold. This gourmet tour is accompanied by a pairing of select local wines, produced in wineries along the Patagonian Wine Route, surrounded by prehistoric sites and fruit farms.

Lamb, a Patagonian delight

The embers begin to ignite. Time is the ally of a good griller. A glass of wine and cheeses are the prelude to one of Patagonia’s most coveted dishes: lamb. Each chef adds their own touch to the dish, with the appropriate seasonings and garnishes, creating a unique style. And the region’s most important restaurants include this Patagonian culinary gem on their menus, a true classic of fine dining. Lambs are raised in the Patagonian steppe, especially in the provinces of Santa Cruz and Chubut, although they are consumed throughout the region. Among the various cooking methods, the most popular is roasting, for its traditional and picturesque touch. Marinades, based on garlic, parsley, ground chili, rosemary, and mint, further enhance the flavors of the meat. However, lamb can be prepared in other ways: roasted, on skewers, or in stews. Most restaurants in the region offer Patagonian lamb as a must-try dish.

The Patagonian Wine Route

Neuquén is one of the youngest wine-producing provinces in Argentina. With just over a decade of history, the first vineyards were planted here at the beginning of the new century in the areas of San Patricio del Chañar and Añelo, approximately 40 and 100 km from the provincial capital, respectively. Located in rural areas, with their vineyards growing on hills and the imposing Patagonian plateaus behind them, Neuquén’s young wineries produce high-end wines with international acclaim. And they surprise travelers with a complete and seductive wine tourism proposal. Featuring modern architecture and advanced technology, these wineries have been built particularly with visitor enjoyment in mind, with participatory proposals that include activities in the vineyards, walkways built to provide better views of the facilities, and, in some cases, accommodation and a spa in the vineyards. The restaurants at Neuquén’s wineries deserve a separate chapter. Here, chefs use regional products to create the most delicious dishes; typical flavors of the area pair perfectly with sophisticated Patagonian wines. In Neuquén, the Wine Routes tour combines with agritourism proposals on family ranches. And due to its proximity to paleontological sites, it also goes hand in hand with the Dinosaur Route.

See more information here: https://turismo.neuquen.gob.ar/que-hacer-donde-vive-el-vino/

In the province of Río Negro, Patagonia’s pioneering wineries are located, following the course of the region’s most abundant river. In the Upper Valley of Río Negro, where the lands are fertile and fruit production is outstanding, vines have been traditionally cultivated for over a century. Today, at the localities of Cipolletti and Gral. Roca, there are long-standing wineries—some of them converted into museums—where winemaking history combines with the latest technology. The Río Negro Wine Route offers walks through the vineyards, participation in the harvest, visits to the fruit-producing ranches, and enjoys unique flavors that speak to the entrepreneurial spirit of local people. Wine tourism options are complemented by ecotourism, active tourism, birdwatching, and paleontological tourism.

See more information here: https://turismo.rionegro.gov.ar/actividad/caminos-del-vino_301

While in the province of La Pampa, a significant hub for high-quality wine production has developed in recent decades, especially in areas along the Colorado river, such as Casa de Piedra and Gobernador Duval, where the dry climate and wide temperature range favor grape cultivation, the main varietals are Malbec, Cabernet Sauvignon, Merlot, Syrah, and Chardonnay, which pair perfectly with the exquisite beef cuts offered by the Meat Route. Emerging wine production is also emerging in Telén, Pichi Huinca, Caleufú, and Gral Acha.

See more information here: https://turismo.lapampa.gob.ar/ruta-del-vino-pampeano.html

Viticulture in Chubut, although recent, has grown rapidly and with great originality. From the Atlantic coast to the mountain range valleys, grape cultivation extends throughout the provincial territory. Among the most notable grape varieties are Chardonnay, Sauvignon Blanc, Cabernet Franc, and Pinot Noir. The ideal months to visit vineyards and wineries are April and May, when the grape harvests take place. In April, Trevelin hosts the “Nant y Fall” Harvest Festival, a celebration that invites visitors to participate in the harvest, learn about the process, and enjoy an authentic experience among vineyards and unique landscapes.

See more information here: https://chubutpatagonia.gob.ar/experiencia/vinos-y-sabores-de-chubut/

Flavors and traditions

Patagonia was the land of choice for many European immigrants who arrived in Argentina at the beginning of the 20th century. Germans, Swiss, and Austrians left their mark on the flavors of the local cuisine, and their culinary tradition can still be enjoyed in the region’s main tourist destinations. This is especially evident in the craft beer-making techniques in the El Bolsón area and San Carlos de Bariloche; and in the smoking of food practiced in several localities of the area, applying it to sausages, fish, meats, and spices such as salt and pepper (the smoke and wood intensify the flavors and give the dish a rustic touch). Furthermore, in the small locality of Colonia Suiza, a few kilometers from Bariloche, the traditional curanto is prepared outdoors. This unique experience, which takes place on Wednesdays and Sundays, consists of preparing a pit in the ground into which vegetables, meats, fish, and sausages are poured. Each layer of ingredients is covered with pangue or nalca leaves, followed by soil, turf, and wet sacks, forming a large pot. On the other hand, chocolate is the area’s signature sweet treat, ideal for counteracting the low temperatures of the long winters. It is also one of the most typical options to share with family and friends upon returning from a trip. In San Carlos de Bariloche, you can visit countless chocolate shops that handcraft intense chocolates, combined with exquisite fine and dried fruits. You can also sample these delicacies at Villa La Angostura, San Martín de los Andes, and other tourist localities in Patagonia. The region boasts excellent restaurants, smokehouses, and breweries, which make up Patagonia’s most important culinary offerings and are home to many of Argentina’s most prestigious chefs.

Puerto Madryn and all the localities along the Chubut coast are known for their fish and seafood. The ocean is bountiful in this area, which has developed a significant fishing industry. Among other delicacies, you can try scallops, salmon, pollock, and black hake. A classic and highly recommended place to savor a glass of seafood is the port of Rawson (about 70 km from Madryn). There, in addition to the picturesque postcard of small yellow fishing boats, the port’s bars serve the best seafood meals in the area.

Beyond these seafood flavors, a must-try dish here is the roasted Patagonian lamb, renowned for its tender, low-fat meat. At teatime, you cannot miss out on trying Welsh tea, which is a traditional ceremony served with scones, Welsh cake, a variety of homemade breads and pastries, cheeses, cakes, and stories of brave pioneers.

The Neuquén Northern Corridor of the Province is primarily identified with the goat. Raising this animal, through transhumance or herding, is an ancestral practice for many families, inherited from the Pehuenches, ancient settlers of the area. Raising goats is also practiced in the surrounding areas of Las Lajas, Loncopué, Caviahue, and Copahue, and some Mapuche communities have dedicated themselves to this practice, generation after generation.

In the Pampas cattle ranches, the traditional criollo barbecue and the country delicacies that accompany the rounds of mate are classics. The Meat Route is a tourist and gastronomic proposal that invites you to discover the authentic flavors of La Pampa. Through a careful selection of restaurants and cattle ranches, visitors can have a unique sensory experience centered on Pampas beef, renowned for its quality, flavor, and specialized preparation. It offers the pleasure of tasting exquisite dishes, but also the opportunity to learn about the process behind each cut, always under high standards of quality and safety.

More information here: https://larutadelacarnepampeana.com/

Another characteristic of Pampean cuisine is the culinary legacy inherited by immigrants and rural traditions, such as production of regional foods, for example, cured meats, cheeses, “dulce de leche”, honey, and the typical dishes of Germans, Basques, Italians, and mostly Spanish people.

Highlights from the End of the World

The flavor of the depths of the ocean comes to the table dressed in mussels, black hake, and king crab. The latter is, without a doubt, the star attraction, which has led to the creation of the “King Crab Route,” centered at Puerto Almanza, a small town near Ushuaia where you can appreciate the work of artisanal fishermen who catch king crab and cook it in traditional seafood restaurants.

From the rivers come exquisite trout. From the forests, hunting products and the seasonal bounty of mushrooms. From the Patagonian steppes, the unmistakable aroma of roast lamb. In the delicatessens, the smell of smokehouses filled with cheeses, fish, and vegetables permeates the air. Chocolate shops, confectioneries, and tea rooms add a sweet note. The Patagonian chocolate tradition extends to this place, where artisanal chocolate perfumes the air.

More info here: https://findelmundo.tur.ar/es/portada/quedateencasa/gastronomia/3407