GOAT ON SALT SHELL
WITH STEAMED VEGETABLES AND PAPRIKA OIL
When you get to the thermal waters of Río Hondo, you can enjoy the goats of the region. Its flesh increases its flavor in a salt shell, a classic of the region.
YATAY PORK BONDIOLA
Littoral is famous for its palm trees and the Yatay is one of the most known species, it gives its name to this typical meal of the region which goes with bondiola (pork’s shoulder), one of the most tasty cuts of pork’s meat.
PLUM GRANITA
WITH CHOCOLATE CRUNCH
The plum grains give the fruit all its flavor. It is one of those refresh desserts ideal with a chocolate crunch. A good company is a late harvest or a fortified Malbec.
PORK BELLY
WITH HONEY REDUCTION, PEPERINA SCENT AND FRESH GREEN SALAD
The very tasty pork meat has more flavor with the peperina mint and the honey reduction, which in this zone is delicious floral and fruity.
SHEEP CHEESE AU GRATIN
WITH SWEET POTATOES AND EMULSION OF PLUM RAISINS
The cheeses of Patagonia sheep have a stressed flavor due to the dry and perfumed pastures of the region. This gratin allows to fully appreciate these features.
BOLOGNESE NOODLES
Bolognese noodles are one of those classic pasta dishes, very cherished by people from Buenos Aires. During many times they were one of those meals eaten every Sundays at home. In restaurants you have homemade versions, with different kinds of pasta. Minced meat is the key ingredient of their sauces and flavors.
GRILLED BONDIOLA
WITH VEGETABLES AND COOKING SAUCE
Pork bondiola is a cut that admits different ways of cooking. In this case, coal enhances its tender texture and its juices, which, together with vegetables forma an excellent garnish.
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