Nestled in the stunning Parque Nacional los Alerces natural reserve in Chubut is a six-chef culinary team helping lead Argentina’s small but growing farm-to-table movement. Their restaurant, which will be known as GARCIA Cocina por Cocineros (A Kitchen for Chefs) from June 2017, is located in Patagonia and features the region’s standout dishes, such as fresh trout and lamb.
The six-year-old restaurant, which is currently known as Restaurante Carhue, is a hyper-local culinary experiment. 2017 will see the team launch a new menu that exclusively uses ingredients sourced within a 125-mile (200-kilometer) radius. At the moment, diners can choose between five principal plates, all of which are prepared using centuries-old regional techniques and served with an organic salad from the restaurant’s garden, run by an agronomic engineer.
When it comes to culinary style, 35-year-old Argentine chef and Chubut-native Facundo García told Culture Trip, “we’re rediscovering the simple things.”