The most important gastronomic event in Patagonia closed its 2025 edition with a record audience and the awards for the best dishes of the Gastronomic Circuit.
Successfully completed the 12th edition of Bariloche a la Carte (BALC) reaffirming the positioning of the famous Rio Negro city as an active destination also outside of the central season. The BALC Fair, held at the Civic Center, brought together 40,000 visitors and brought together more than 120 exhibitors with more than 3,000 products on display, creating a meeting space between producers, chefs and the public from across the region. For a week, from October 6 to 13, the city was transformed into a great gastronomic scene, where around 85 restaurants and bars They offered special menus, and participated 65,000 people from different activities.
Furthermore, the promotional outreach total of this edition exceeded 7 million people, consolidating the positioning of Bariloche as the gastronomic capital of Patagonia.
Bariloche a la Carte 2025 dessert gastronomy
BALC 2025 Competition
The BALC 2025 Contest was once again one of the most anticipated moments of the event. With 20,000 registered votes, the public chose the best dishes from the Gastronomic Circuit, rewarding creativity, the use of Rio Negro raw materials and the quality of local productions.
Bariloche a la Carte 2025 dessert gastronomy
The winning dishes:
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Gold Plate: Hotel Sheraton Bariloche for “Cordillera Secreta”, a proposal that combines lamb, morels and prawns accompanied by a cloud of cypress, toasted cous cous, blue cheese panna cotta and a dark cocoa background.
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Best Entry: KM1 Rest with an original alfajor of lamb foie between mushroom cookies and bitter cocoa, accompanied by herbs marinated in pine oil.
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Best Dessert: Grand Panamerican Hotel with its red fruit Pavlova.
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Best Brewery Dish: Wesley Tap Garden for its Fainá with mushroom texture (pine mushroom pâté, pickled gargolas and a sautéed mixture of gargolas, pine and sautéed portobellos) and rosemary lactose.
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Río Negro Menu Award: 1875 Polo Club Housefor highlighting local ingredients such as trout, lamb, raspberry, merkén oil, elderberry vinegar and chocolates.
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Best Gastronomic Fair Dish: AUITAwith its “Cubanito de Nori”, an original fusion of trout, avocado, yuzu and Philadelphia.
Source: Ambito
I am an author and journalist who has worked in the entertainment industry for over a decade. I currently work as a news editor at a major news website, and my focus is on covering the latest trends in entertainment. I also write occasional pieces for other outlets, and have authored two books about the entertainment industry.
