Discover the sustainable cuisine of Joaquín Pitta, head chef at Coirón Restaurant in the Hotel Las Torres, where he blends his unique culinary experience with intense flavors and a passion for Patagonia.
Pitta’s environmentally friendly techniques range from organic waste management to using native ingredients in his cooking, a philosophy that reflects Patagonia’s cultural identity and biodiversity.
“We are becoming mindful,” is how Pitta describes his avant-garde approach to cuisine, a recognition that cooking is not just about the sensations it offers, but also how to create a gastronomic culture that is greener and kinder to the environment.
For his second season at Las Torres, Pitta is taking full advantage of ingredients that are close at hand.
“We have the privilege of having an organic, bio-intensive and regenerative garden,” Pitta explains, “allowing us to produce our [own] food each season. We also have livestock raised with the tradition and roots of Patagonia. All of this gives our [dishes] character and identity.”
