Avataras Meliquina · News and Press
In the media

News and Press

What was said about Avataras Meliquina in media and publications.

Joya escondida
La Nación · Revista Lugares · 25 de junio de 2025

The hidden gem in Patagonia that will be part of the new Seven Lakes Route

Avataras Meliquina as part of the new layout of the Seven Lakes Route. The cooperative, the garden and the gastronomic offer that made it a reference in Patagonian tourism.

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Cuatro matrimonios
La Nación · Revista Lugares · 15 de julio de 2024

Avataras, the tourism venture of four couples from San Isidro by Lake Meliquina

A piece about the four couples who live in Meliquina and operate Avataras as a cooperative: lodging, gastronomy and organic garden integrated into a single life project.

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Divergentes
Divergentes · 15 de marzo de 2024

Avataras Meliquina · «Divergentes: Regenerative Agriculture» series

An episode of the Divergentes series dedicated to regenerative agriculture records the day-to-day of the high-altitude garden, the rescue of forgotten varieties and the kitchen that operates meters from the crop.

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Video YouTube
YouTube · 1 de enero de 2023

Avataras Meliquina · Institutional video

An audiovisual journey through Avataras Meliquina — the property, the lake, the garden, the kitchen and the cooperative that sustains the project.

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Reel Instagram
Instagram · 15 de diciembre de 2022

Avataras Meliquina · Instagram reel

A reel that captures a moment of Avataras Meliquina — the lake, the garden and the partners behind the project.

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Cooperativa cumplió sueño
La Nación · Lifestyle · 1 de septiembre de 2020

In Meliquina, a cooperative of partners fulfilled a dream

The story of Avataras Meliquina told from the inside: the bistro that started in San Isidro in 1995, the arrival at the lake, and the moment the project moved definitively to Patagonia.

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Agustín Brañas
La Nación · Lifestyle · 18 de enero de 2020

Agustín Brañas: «The cuisine of the future is going back to the root, to home cooking»

Interview with chef Agustín Brañas — his trajectory through European restaurants, his culinary philosophy centered on local product and his view of the cuisine to come: back to the root, to the simple, to the home table.

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