Villa La Angostura hosts Patagonian culinary event

Villa La Angostura hosted a new edition of ‘Sabores que Unen’, a three-day gastronomic event designed to highlight the culinary identity of the Patagonia region. The event brought together prominent Argentine and Latin American chefs, regional producers, and hospitality experts to showcase local ingredients and landscapes.

Hosted by Gonzalo Aramburu, the event took place across several locations, including Las Balsas Relais & Châteaux, Auria Angostura, Cerro Bayo, and Correntoso Lake & River Hotel. Participating chefs, including Aris Pabón, Duván Ochoa Zuluaga, Juliana López May, Damián Farías, Emiliano Gasque, Germán Martitegui, and Lucas Giménez Walser, created menus inspired by Patagonian raw materials.

Featured dishes included Limay trout with clam cream and forest oil, deer loin with coffee demi-glace and sunchoke, and a pine mushroom tiramisu. Other preparations focused on regional textures, such as low-temperature trout served with pistachios, chestnuts, and Andean pine nuts.