Bariloche is the birthplace of amazing landscapes, outdoor activities, snow sports and nature, but it is also distinguished by its extensive gastronomic offer. In its origins, the region had a strong culinary influence from immigrant European cultures, such as the German, Swiss, Spanish, Italian and other colonies. These were mixed with the regional flavors of the native peoples, with ancestral traditions such as curanto, which today is a classic in the town of Colonia Switzerland, located 25km from the center of Bariloche.
Today, the diversity of proposals developed in the city makes Bariloche’s gastronomy a great and unique experience worth experiencing.
A notable product is trout. This species is abundant in Patagonian rivers and lakes and, in addition, there are breeding establishments to ensure the sustainability of the species in natural water sources. They can be enjoyed both fresh and smoked, accompanied with varieties of sauces and different garnishes. Meats are also a “must have” and the most chosen is lamb. Whether in roasts, stews or as a filling for empanadas or pastas, they look great in all their variations.
Other products that can be found in their smoked version are wild boar, deer, salmon, salami and a wide variety of cheeses.
Mountain cuisine, such as stews or fondue (cheese or chocolate), are great protagonists in the colder seasons or on summer nights with low temperatures. They can be savored in many restaurants, but the bonus track can be appreciated by those who have walked long kilometers to reach a mountain refuge and delight in these hot and remedial dishes, accompanied by unique landscapes between mountain peaks and lagoons in high altitudes.
Pine mushrooms represent another characteristic product. The pine forests create this added value that is reflected in all kitchens. Mushrooms are harvested in autumn, when they sprout from humid forests. The chefs, driven by the passion and vocation to serve and delight the visitors, go out to collect them and then carry out the drying and bottling process, to respect the conservation of this natural product. Then, they become sauces, fillings and are the protagonists of dishes with intense, special flavors.
Curanto is an ancestral food, of Araucanian origin, that was brought to the region from Chile by one of the most emblematic families of Bariloche: the Goye family. The cooking process became a great local attraction and involves a legendary ceremony: it involves making a well in the ground where hot stones are distributed, covered with large nalca or maqui leaves, then the products are distributed and covered with more leaves, wet fabrics and dirt. Yes, the food is covered with dirt. It is a recommendable spectacle to see and, of course, to try the final result of this traditional method of the native peoples of Chiloé and Argentine-Chilean Patagonia. The products included are a variety of vegetables, meats, chicken and lamb.
A good craft beer is always good to accompany the dishes and the city of Bariloche is an expert in this matter. A wide variety of craft beers have been produced in Bariloche for almost 100 years. Due to this tradition, the Craft Beer Festival has been held in the month of February for more than 3 years, where the main brands exhibit their products with other attractions and particular distinctions that make the event so characteristic and unique. The proposal has food trucks from different restaurants in the city and an unmissable musical and artistic agenda every year.
Complying with the tradition of drinking tea is a gastronomic experience that cannot be missed on a visit to the Patagonian city. It is one of the best activities to enjoy with family, partner or friends and there is a wide variety of options to choose from according to each person’s possibilities and preferences. From hotels with luxurious lounges to spaces with a more homely style. Some tea houses overlook mountains and lakes and offer tourists an unforgettable experience. Bariloche is full of these exquisite corners that will make you fall in love and want to return.
On the menus of these establishments, there are options that include red fruits, typical of the area. Strawberries, raspberries, rosehips and others shine in the preparations of jams, sweets, fillings and cake decorations.
Artisanal ice creams are another classic. Many of the factories are annexes to the famous chocolate shops and the flavors stand out for their freshness, quality and, very importantly, creativity. Of course there are the classic flavors, but also many creations with typical products from the mountain range, which awaken emotions through the palate. Everyone is invited to discover them on their tour of Miter Street and its surroundings.
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Finally, a star product that few people escape from being attracted to: chocolate. It is the favorite of tourists, who already come with the intention of taking their boxes of Bariloche chocolates as souvenirs and gifts. The city stands out for the attributes of this product: for its creaminess and diversity in sizes, shapes, fillings, flavors and combinations. For this reason, it was named the National Capital of Chocolate and is home to the National Chocolate Festival during the long Easter weekend, with an agenda full of activities for the whole family and the preparation of the most delicious chocolate bar. longest in the world, the last being 218 meters long.
For those who wish to visit Bariloche soon and want to know how much some of the mentioned gastronomic offers cost, here you will find an approximate price for them:
- In the case of Curanto, it is prepared in Colonia Switzerland on Wednesdays, Saturdays and Sundays, it is only available at noon and costs from $19,000 for 2 people.
- Breweries are an option that never fails and you spend approximately $15,000 per person for a hamburger with a pint of beer.
However, it is worth clarifying that there is a wide variety of restaurants and bars in the city center and surrounding areas that have a “Tourist Menu” that includes a main course, dessert and a non-alcoholic drink. Tourist menu from $20,000 per person.
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.
