Patagonian Gastronomy
Our Patagonia features, apart from incredible beauty and stunning vastness, an unbeatable variety of natural products to make gourmet cuisine of a unique taste: venison, wild boar, trout, salmon, forest mushrooms, raspberries, chocolates, among many more delicious foods immediately bring to our memory tasty dishes we have tried in the South.
The Patagonian atmosphere also reminds us of a typical log-cabin where the living spirit of the native inhabitants is still in the air.
The Patagonian lamb is unique in the world as well as the trout which is cooked in a such a way to stand out its soft taste and pink color.
How to resist a tempting board of exquisite smoked cuts and cheeses accompanied by a wide range of home-brewed beers and regional wines. Here you will discover new tastes in a matchless environment. Tastes and aromas that just Argentine Patagonia can offer. The variety of flora and fauna of the region guarantees a "typical and unrivalled" Patagonian cuisine, which is very different from one area to another (Andean, Central and Eastern Patagonia).In the Andes, we can find the traditional dishes made with the
trout, salmon and venison or dishes brought by immigrants from Central Europe, such as: chucrut, raclette, fondue, among others. The eating habits of our native inhabitants, "the mapuches", also produced its influence: the most popular dish is "curanto".
Home-brewed beer
In most touristic cities there has recently been a boom of home-brewed beer. But in Bariloche this is a tradition coming from long ago. There are very many kinds and they are made from very different crops (barley, malt, hop). Here goes a briefing of the main varieties that you can find in our town and its surrounding areas.
