But fine gourmet

The food of tourists in Mallín Colorado is not mere food. We offer an exquisite, homemade, tasty meal, lovingly prepared in a wood stove, with fresh ingredients from our own greenhouse by Don Víctor, Nowajenski, the town's farmer. The kitchen is full of machines for bread, pasta, whipping, kneading, chopping, cutting. Desserts are a delight, in addition to creams and sauces, we make cakes, ice cream, pancakes, everything made there. The place was designed by María Soledad Arteaga, the owner of the lodge. It is a spacious and very beautiful kitchen, made entirely to your liking.

Food has always been a theme in our house. We all know how to cook rich, tasty, and we have recipe books, all kinds of machines… .we handle ourselves. Obviously it is due to only one thing: we have a full gastronomic mom, who always turned her machines, outlets, jars, pieces of the most diverse utilities to make exquisite things, with flavors and textures that we have never been able to find elsewhere. And the children were always close to her, therefore in the kitchen. Until today she invites her grandchildren to put their hands in the dough.

This style is what we share at the lodge. Breakfast with warm breadcrumbs, butter cookies, homemade jams, scrambled eggs on the spot and an energetic juice of freshly squeezed carrots and oranges. The lunches are super homemade, a hearty entry and a main course as for our National Holidays, casserole, pastel de choclo, even sometimes breaded. A rich dessert and machine coffee. At the end of the day, after the excursions, from a good bath with a hydromassage, the club house turns into a party room. Pisco sour by the fireplace, a hot soup in clay pots, a main course always with meat and rich accompaniments, or a hearty homemade lasagna, salmon or lamb with potato chips. Sauces are the protagonists. End the day with a dessert, always delicious and different. Fourteen are the different menus we offer, each day a different one, tasty and filling.

Every year don Víctor prepares the soil and replants the greenhouse, at first they are weak green leaves that come out, there come lettuce, coriander, basil, spinach, etc. Already in February the first tomatoes begin to color, the Italian zucchini, cucumbers, and paprika grow enormous. The salads on the table are very fresh, what better than eating vegetables that an hour ago were still in the bush !!!

When on vacation in the middle of nowhere, a good down bed, rich linens, good view, rustic feel and good bathrooms are a must. If, in addition, at lunchtime we know that the surprise is good, the table is set and the excursions and the scenery are top quality, the holidays cannot be better.

For cooking fans, those who like to put on the apron and try and learn everything, we offer a Culinary Tour, in which tourism and gastronomy are perfectly combined every day, learning to distinguish local products, bread recipes kneading, see how the greenhouse is harvested and cared for, how to prepare a roast lamb on the stick. The tour is designed for those who like good food to enjoy our Patagonian cuisine and learn something of what we do.