Gastronomy in Patagonia

Apart from its amazing and breathtaking natural beauties, Patagonia features first class natural products which are the basis for unique gourmet dishes: Deer, wild boar, trout, salmon, forest mushrooms, morels, berries, chocolates, among other delicacies.

The most remarkable delicacies are: Patagonian lamb, unique in the world, and the trout with its soft and pink meat.

Visitors in Patagonia can enjoy the beauty of a peaceful landscape while they taste an exquisite table with smoked products and cheeses, accompanied by a wide variety of homemade beers and wines.  The diversified local fauna and flora guarantee a typical and unique Patagonian cuisine. Same is well differentiated, according to the different regions: the Andean, the central and the coastal cuisines. In the mountains, the typical dishes are made with trout, salmon, deer and some delicatessen brought by Central European immigrants:  Sauerkraut, raclette, fondue among others. However, the native inhabitants –the mapuches- also left their meals, the curanto being the most popular.

The Argentine South is well known by the elaboration of homemade handcrafted beers. In Bariloche, for instance, it has been a tradition for years. There are of many types and of different raw materials like: barley, malt or hops.

Homemade bonbons and chocolates, chocolate coated cherries, and forest fruits in chocolate soup are particularly remarkable. 

The Austrian (mainly from Vienna) and German cuisine and bakery have developed pretty well.

In this region, the Rose Hip jam is very popular. It is obtained from the fruits of a wild bush known as Rosa Eglanteria.  Besides, there are other jams like sauco, gooseberry, cassis or raspberry.

If you are looking for exotic flavors, the Argentine South will not deceive you!