My secret for creating unique dishes is knowing how to combine the ingredients that Mother Earth provides to obtain wonderful flavours. I’m delighted to have been running the House of Jasmines Table since 2016. It’s a special place with its own kitchen garden and I work a lot with aromatic herbs and the famous Argentine meat. I like to turn local Pre-Columbian Andean products into gourmet dishes.
Half-board (à la Carte)
terminology: t. = tax, s.n.i. = service not included, s.i. = service included
House of Jasmines cultivates the art of tradition. Its renovation drew inspiration from the traditions of local architecture, and it now invites guests to taste the traditions of the Salta region. Cuisine is inspired by authentic, northern-Argentinian dishes, and most ingredients are organic.
Chef Andrés Guttierez offers his guests new versions of traditional pre-Columbian Andean recipes. Fruit and vegetables come from the estate’s garden. He also draws on a network of local producers to provide high-quality produce. Beef is cooked using a traditional method, on a bed of high-temperature charcoal. And numerous local wines, such as those from Colomé, the world's highest vineyard, accompany the restaurant’s dishes.