From the moment you arrive at Fogón at approximately 8:00 p.m., you`re greeted with a welcome cocktail.
We move on to the private grill room, a space where we watch the talented chef up close as he works the grill. The culinary experience begins with a selection of dishes, each better than the last.
A humita accompanied by Parmesan cheese is served, followed by a seasonal vegetable with citrus ricotta. The menu continues with the famous provoleta with grilled fruit and Torrontés wine reduction, then a shrimp with garlic butter and a Patagonian trout with pea and kale puree.
The experience continues with gizzards and trout eggs, followed by blood sausage with quince and apple chutney. We then move on to chorizo with embers and pork flank steak with cilantro citrus salad and yellow chili sauce.
As the night progresses, we continue with our main courses, now it`s time for lamb with quinoa and beetroot, and braised roast en papillote. The flavors are intensified with smoked brow with pine cone, cauliflower cream and embers. A rib eye with sweet potato puree and vegetables with the chef`s vinaigrette completes this part of the tasting.
We move on to the sweet stuff, and a mate granita with lime and cocoa is served, followed by dulce de leche pancakes with Patagonian red berries and cream. Finally, the evening closes with a coffee, marking the end of an unforgettable gastronomic experience.
Throughout the dinner, you will be accompanied by the Sommelier`s Selection, with highly rated wines carefully selected by a Master of Wine, which enhance each dish and complete the evening.