TRADITION
FIRE, MEMORY, AND GATHERING
IN THE HEART OF NORTHERN NEUQUÉN, THE CARNEADA AT ESTANCIA CHOCHOY MALLÍN BECOMES AN EXPERIENCE THAT TRANSCENDS TASTE: A JOURNEY INTO THE SOUL OF THE PATAGONIAN COUNTRYSIDE, WHERE COOKING IS RITUAL, REUNION, AND LIVING CULTURE.
For three days, lodge guests take part in a tradition that dates back to the estancia’s origins: the carneada, a collective ceremony that honors respect for the animal and the transmission of rural knowledge.
From butchering to the lighting of the fires, the day unfolds in the open air, accompanied by the aroma of smoke, the gathering of wild herbs, and oral stories passed from generation to generation.
Led by Chef Alina Ruiz, the experience takes on a unique gastronomic dimension. Guided by the philosophy of zero-kilometer cuisine, she highlights ingredients from the immediate surroundings — meats from the estancia, vegetables from the biodynamic garden, and honey from the valley’s hives — transforming them into dishes that honor the landscape with elegance and coherence.
Ancestral technique meets contemporary refinement: cured meats, sausages, and slow-roasted cuts coexist with precise presentations and a deeply rooted culinary narrative.
The boutique wines of Bodega Mabellini complete the sensory experience, enhancing the nuances of each preparation and creating pairings that do not adorn but rather extend the territory’s story.
More than a demonstration, this experience is an act of belonging — a celebration of craft, nourishment, and Patagonian hospitality that gives meaning to the soul of Chochoy Mallín.
Each day is designed for a small group: two anglers per guide, exclusive access to over 15 km of private waters, and the possibility of combining spring creeks, freestones, and high-altitude lagoons.
Mandatory catch and release, along with a deep respect for the environment, define this practice as a form of meditation rather than a sport. Evenings end at the lodge, by the fire, a glass of Mabellini Malbec in hand, and the gentle murmur of river stories reborn each night.
THE EXPERIENCE
GASTRONOMY IN CONTEXT
Alina Ruiz’s cuisine is an extension of the landscape: it rescues rural culture and translates it into a contemporary experience.
The concept of proximity or Km 0 gastronomy guides every step, connecting guests with the true origin of their food.
Each dish tells a story of origin: animals raised on the estancia, vegetables harvested from the biodynamic garden, artisanal honey born from Chochoy’s own hives.
Thus, the table becomes a meeting point between tradition, nature, and haute cuisine.
THE LODGE
ESTANCIA CHOCHOY MALLÍN: A SANCTUARY OF NATURE
Nestled in the heart of the Cordillera del Viento, Chochoy Mallín Lodge rises as an intimate refuge among mountains, steppe, and crystal-clear rivers. It is a place where contemporary comfort blends with the wild soul of Patagonia, offering every guest the chance to experience vastness without giving up wellbeing.
Built with local wood, stone, and human warmth, this mountain lodge combines authenticity, silence, and understated elegance. From its large windows, the silhouettes of wind and water unfold; from within, there’s the quiet certainty of being exactly where you want to be.
