GASTRONOMY
THE FLAVOR OF THE LANDSCAPE, REINTERPRETED IN EVERY DISH
THE CUISINE OF CHOCHOY MALLÍN IS A CELEBRATION OF PATAGONIAN LAND AND ITS CYCLES.
INSPIRED BY THE IDENTITY OF THE PLACE, IT RESCUES THE FLAVORS OF THE ESTANCIA — ITS MEATS, ORCHARD, AND RIVERS — AND ELEVATES THEM THROUGH THE PRECISE TECHNIQUE AND CONTEMPORARY SENSITIVITY OF ITS RESIDENT CHEF.
PRODUCTS FROM THE ESTANCIA, CONTEMPORARY TECHNIQUE
At Chochoy Mallín, cuisine is not a mere complement but a narrative pillar. Chef Alina Ruiz brings an aesthetic that blends the Chaco woods with the Patagonian landscape, creating identity-driven menus based on local ingredients, refined presentation, and a close alliance with the wines of Bodega Mabellini.
During the season, Alina Ruiz transforms the lodge’s kitchen into a stage where landscape and identity converge. Her proposal is based on a zero-kilometer philosophy, adapted to the Patagonian environment, where every ingredient tells a story.
While at Chochoy Mallín, Alina maintains that focus: working with meats from the estancia (lamb and goat), high-altitude vegetables, wild herbs, and the local honey “Miel de Chochoy” as the region’s distinctive sweet note.
The style of aligning territory with technique comes alive in multi-course menus that tell a story bridging northern Neuquén and the Chaco forest. Dishes like goat empanadas, slow-roasted goat on the spit, reinterpreted locros, and contemporary preparations using wild ingredients are tangible examples of this fusion of worlds.
MABELLINI WINES: PATAGONIA IN A GLASS
The partnership with Bodega Mabellini enhances the sensory dimension of every dinner: its boutique wines harmonize with the textures, nuances, and emotional tone of each preparation. In this communion, pairing becomes a living part of the narrative.