SAN MARTIN DE LOS ANDES
While enjoying the natural beauty of the surroundings, one has a chance to do a spot of "gastronomic tourism" as well.
The places one can partake of these delicacies are already part of the San Martín de los Andes tradition, because many of the most popular restaurants are located on the best outlook points where one can admire the view and pamper one's palate at the same time. The cherry on top is the fact that customers are attentively served, in many cases, by the owners themselves, adding warmth to the service.
Meanwhile, the local chefs are enjoying themselves preparing exquisite regional dishes, trying out creative new dressings and experimenting with new combinations of natural ingredients, in their highly successful attempts at offering tourists a meal they will be sure never to forget.
Winter temperatures are ideally suited to the sampling of the Andean Cordillera's most traditional specialties.
Delicious barbecues, excellent homemade pasta that combines perfectly with regional fillings and mushroom or cheese sauces are the areas main specialties, all prepared according to magical recipes handed down from one generation to the next.
Tourists faced with a choice of menus, generally opt for trout, venison and wild boar, accompanying them with fresh, home-grown vegetable salads.
The omnipresent ingredient in most of the dishes are the locally harvested fungi. These are used in salads and sauces, or as stuffing ingredients, and are the "ace-in-the-sleeve" for local chefs who want to add flavor and color to their cooking.
Sweets and desserts are another local culinary specialty. Chocolate, strawberries and raspberries reign supreme, and combine with traditional European puddings and confectioneries that are found everywhere in Patagonia.
Hence, at teatime, the most popular spots are the Welsh tearooms, followed by the cafeterias and Viennese pastry houses to be found wherever you go.