In February, the gastronomic project La Ruta del Agua de Alta Montaña will start, where restaurants across Argentina will offer dishes prepared with high-quality water sources. The first week will focus on the Atlantic coast, the second in Patagonia, and in February it will conclude in Mendoza.
During the first week of the gastronomic project, dedicated to the Atlantic coast, restaurants in Miramar, Pinamar, Mar del Plata, and Mar-Chiquita will offer a variety of dishes. Mariramara with Socarrat Miramar and Socarrat Al Mar will present rice with a Patagonian twist, wine from Malbec, and a light strawberry compote; in Pinamar, the restaurant Olivo will showcase a sea product risotto by chef Dante Liporace in the seafood version.
At Mar-del-Plata, the restaurant Corte y Confección will amaze with a dish made of cuttlefish with capers and a puree made from black olives, while Albufera in Mar-Chiquita will serve Tiradito with sea fish, vinegar from sea greens, and plant-based fruits.
In the second week, in the framework of Patagonia, restaurants will present dishes including Trucha from Brazarte in Bariloche, as well as stewed lamb meat to showcase the brightness of local products and water basins. In the third week, which will take place in Mendoza, Dante de la Bodega Dante Robino, Chirivía, and Flor del Desierto will present dishes reflecting local identity, such as cured gooseberries with cream, pickled pepper, and milky sauce.
The project La Ruta del Agua de Alta Montaña is an opportunity to appreciate local products and also highlight the importance of high-quality water in culinary arts.
