“I was particularly impressed and surprised by the delicious food in the hotel,” Jane Knight, Editor of The Times, who stayed at Awasi Iguazu in February 2018. The quality of the dining has earned us a place as Relais & Chateaux – this makes the third Awasi lodge to achieve this and the 10th among hotels and restaurants in Argentina, slowly turning Iguazu into a foodie destination.
As with Awasi Atacama and Awasi Patagonia, the restaurant and bar at Awasi Iguazu are for the exclusive use of our guests and offer a seasonal daily menu with several options across three courses.
Born in Venezuela, Chef Aarón Castillo Telleria worked across Europe and Latin America – from Spain and the Netherlands to Bolivia and Paraguay – working in renowned restaurants including La Bourgogne in Uruguay. His most recent post, however, was at our very own lodge in Southern Chile: Awasi Patagonia.
Head Chef Aarón enjoys including traditional techniques in his haute cuisine. Focusing on fresh, seasonal produce found right on our doorstep here in the Atlantic Rainforest, you will find local flavours in both the restaurant and bar menus.
Our menu changes daily and seasonally – according to the ingredients that grow in any given month – but here’s an idea of some of the dishes we serve in our jungle lodge:
– Marinated pacú* with mango and fennel salad
– Prawns with banana curry, criolla sauce and cassava crocant
– Quinoa tartar with fresh herbs
(*) Pacú: a local freshwater fish
– Tenderloin with smoked mashed potatoes and grilled onions
– Dorado*, cabutía pumpkin, saffron sauce and pistacchio praliné
– Quail, maize and papaya
(*) Dorado: a local freshwater fish.
– Citric foam and honey
– Blue cheese mousse, strawberries and yacaretia wood*
– Papaya gazpacho & limes
(*) Yacaretia wood is a type of soft, sweet, edible bark that grows in this area.
Chef Aarón and the Awasi team hope you can join us in our “Atlantic Rainforest treehouse” to discover the authentic tastes of the jungle.