We all know that when we travel, one of the hardest and most important parts of truly relaxing and feeling pleasure, when you are on holiday in particular, lies in the food. Trips are marked by details, by the landscape, some souvenirs, meetings and ingredients that make you a part of the place.
At Alto Atacama Hotel, this detail is key and with the food a great deal of the joy you will have in your trip, will come from the dishes.
The chef, Rodrigo Villaroel, has taken pride in mixing ingredients that only exist in Atacama, with the traditional health values of mediterranean cooking. You will try woinderfull ingredients like the rica-rica herb, mixed with pisco-sour cocktails, or in the soft dough of the gnoccis, you will also have quinoa and the famous purple potatoes of Socaire.
Most of the ingredients are local, that is the good luck of working with growers from the area, small scale farmers, all working organicaly in beautiful land that you can visit and admire the work with terrace systems and water management.
The art of preparing delicacies is a real part of the Alto Atacama concept, everything from the preparation, to the size of the portions and the way they are presented are elements of perfections and balance. There is no more to say, but do try all the goods!