CALAFATE PARK
The hotel restaurant Patagonia Docpresents an outstanding menu based on local ingredients such as guanaco meat, Patagonian lamb and red fruits.
Amouse Bouche: boletus and gizzard rogel, beet and rosemary foam, spiced honey.
Starter: Vitel shrimp from Guanaco, crispy asparagus.
Main: Lamb roll, potato puff pastry, pea and pistachio mousse.
Dessert: Lemon tartlet, sparkling wine mousse and red fruits.
Toast with sweets and sparkling wines.
The menu will be paired with wines from Patagonia and the Uco Valley (Mendoza)
LAKE VIEWPOINT
The restaurant The Bay Distinguished on several occasions with awards for the quality and variety of his cuisine, he designed a regional menu based on guanaco, Patagonian lamb, toothfish and red fruits.
Amouse Bouche: Guanaco tartar.
Starter: Sautéed lamb gizzards and mushrooms with herbs, lemon peel and baby carrots.
Main: Grilled black hake, spinach panna cotta, garden creole and saffron hollandaise sauce.
Dessert: Lemon tartlet, sparkling wine mousse and red fruits.
Vegetarian menu
Amouse bouche: Tabbouleh salad.
Starter: Tomato gazpacho, guacamole and glazed carrots.
Main: Baked quinoa timbale, wrapped in
eggplant and zucchini, pea and mint foam with romesco sauce.
Dessert: Lemon tartlet, sparkling wine mousse and red fruits.
In both cases Toast with sweets and sparkling wines.
Ushuaia: magical festivals at the End of the World
Tremun Hotels also presents in the southernmost city in the world, the proposal of Las Hayas Resort & Spawhich combines the serenity of the Fuegian environment with gala dinners that include the best of Patagonian gastronomy. Featured menus with local products, artisan pastries accompanied by live shows, which guarantees a magical night surrounded by mountains overlooking the Beagle Channel. The magic is possibly due to the fact that, in December, the days are long, with up to seventeen hours of daylight, which gives a special feeling of living in a place where time seems to stretch out. This natural luminosity is complemented by the Christmas decorations, which illuminate the city and fill it with life.
The Hotel proposal consists of:
Christmas Eve Dinner – December 24
Welcome drink, reception at the Luis XV Table with a wide variety of hot and cold bites.
Main Course: Loin with croute, roasted apples and potato millefeuille.
Dessert: Ingot of dulce de leche mousse with chocolate textures.
On the Sweet Table, a wide variety of traditional breads, sweets and Christmas crumbs, with a selection of patisserie.
The menu includes Saint Felicien wines and sparkling wines, non-alcoholic drinks and midnight toasts.
Accompany a tango show.
New Year’s Eve Dinner – December 31
Welcome drink, then a Buffet with a variety of cold and hot snacks and regional products.
Main I: Black hake with seasonal vegetables.
Main II: Patagonian lamb in textures with rosty potato croquette and cooking stock.
Dessert: Semi-iced Vacherin with red fruit and rhubarb textures.
Sweet table and variety of traditional breads.
The menu includes wines and Saint Felicien sparkling wine, a cocktail bar and non-alcoholic drinks. The evening will be accompanied by a live musical band, tango show and DJ.
Mendoza, combine world-class landscapes and gastronomy
Mendoza is another of the ideal destinations to celebrate the end of year holidays, combining spectacular landscapes, world-class gastronomy and the warmth of its people.
The award-winning restaurant Authentic Mendoza landed in the center of the capital city, and with the help of Chef Gastón Perez, designed a menu for Christmas and New Year, in six courses paired with wines from the province, so that everyone can live a wonderful and accessible experience.
The Step Menu consists of:
Snack: candied rabbit roll, chañar syrup, aioli
Vegetarian/vegan option: zucchini carpaccio-almond hummus and tahini-fresh onion and aromatic salad-burnt pear puree. Brioche bread, ash butter – Asparagus, peas and beans – whipped ricotta – grapefruit and strawberry – furikake from their skins
Step 2. Trout tartare, wasabi tartare, paparosty, almond vinaigrette and nduja. Vegetarian option: Vegetable tartar, wasaby tartar, rosty potato and broad bean vinaigrette.
Step 3. Smoked sweetbreads, carrot and orange textures, pomegranate. Gastric of Kidron. Vegetarian option. Candied and lacto-fermented carrots, sunflower seed puree, walnut cream, celery and apple vinaigrette, cider sauce,
Step 4: Pastrón de Punta de Back, cereal and pumpkin risotto, onion texture, malamado sauce and chañar syrup. Vegetarian option: sweet potato soufflé gnocchi, mushroom puree, apple pickles, mushroom pickle, sbrinz cream cheese, pine mushroom powder and cocoa.
Step 5: Yogurt and strawberry panna cotta, strawberry and mint sorbet, hibiscus powder.
Step 6: Apricot panna cotta, lavender soup, cherry gel, peach coulis. Vegan option: creamy chestnut, coconut, pineapple, carob.
Includes pairing with signature cocktails, red and white wines from Mendoza, toast, and water and coffee service.
Sarmiento 777 City of Mendoza
Source: Ambito
