Dining
Tasting lunches · Mon to Fri · By reservation
Eight-course tasting lunches, where what is served was born metres from the kitchen. Each day we build the menu choosing what is at its peak, according to the season.
We are guided by the rescue of biodiversity, care for the environment, close attention, and a sense of time that values the memorable over the fleeting.
Rare vegetables
and forgotten varieties.
Four gardens and a 300 m² greenhouse at 1,000 m above sea level, at a latitude comparable to northern Europe. Over the years we have tried more than a thousand varieties to identify which ones thrive here.
Jerusalem artichoke, kohlrabi, salsify, strawberry spinach, celeriac, parsley root. Every leaf, every root, every herb on the table comes from our land.
Simple dishes, focus on the ingredient.
The kitchen prioritises the freshness of the garden over ornamentation. Simple plating, techniques that respect the product, and the conviction that a carrot picked that very day needs no disguise.
But there is something more. As in Tía Tita’s kitchen —from the book Like Water for Chocolate—, what imbues the food defines how the guest receives it. We cook with awareness from ingredient to plating, so that the food transports. The how, not just the what.
Four offers,
one kitchen.
Each moment of the day has its own way of eating at Avataras. From the carefully detailed tasting lunch to the shared dinner by the lake.
Tasting lunches
8 courses · Mon to Fri · By reservation
Held exclusively at the Avataras property. Outdoors when the weather permits, in the dining room when it doesn't.
Eight courses that walk through our organic production. Tempura zucchini blossoms, salads with freshly harvested greens, ricotta-and-borage ravioli, a sorbet to cleanse the palate, regional meats or fish and more preparations to enjoy seasonal product. Paired with wines and sparkling.
Breakfasts
Included · Tiny Houses + Glamping
Tiny Houses: we deliver everything and each guest prepares it in their house, without fixed schedules. The freedom of not having to go to the breakfast room.
Glamping (Parador del Vado): buffet breakfast on the lakeshore.
Organic oat granola with honey from our bees, sourdough breads, homemade jams, eggs from our hens, milk, cream cheese, butter, juice, yogurt. The dairy comes from the milk of our Jersey cow.
Take Out
Exclusive for Tiny Houses guests
A menu of classic dishes from our restaurant in San Martín de los Andes and the pub. Guests place orders until 2 PM and we deliver them so they can heat them whenever they want.
A way to keep the kitchen of the historic restaurant alive, in the intimacy of the home.
Parador del Vado
Fire, smoke and slow time · By the lakeshore
In glamping, the lodging offer includes dinners. A single long shared table, where particular exchanges happen.
Cooked on iron, in clay oven, with firewood. A carefully crafted offer. The wines are from our vineyard in Mendoza, at La Morada — unlabeled wines, made for this table.
“Avataras turns a meal into an unhurried act of attention: to the land, to the fire, and to the hands that connect them.”
A wider
story.
The garden, the kitchen and the energy that powers them are all generated on this same hillside. The same hands that grow the food close every cycle.
Discover sustainability
