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I have always loved cooking. In 2011 I was offered the chance to take over the kitchen at Colibri - the most renowned estancia in the region. Being the chef at the Colibri means working daily with the best seasonal products. Every day I concoct dishes for our guests from our farm, our vegetable garden, our herb garden and our orchard. I cook with eggs from our chickens and even prepare our own cured meats every year. I’m also having a go at cheese-making. It is such a pleasure to be able to delight people from all over the world with my cooking. The most anticipated event at the Colibri is the Asado - the famous Argentine Barbecue - which I often prepare by going to choose the meat from the butcher in the neighbouring village in person.
terminology: t. = tax, s.n.i. = service not included, s.i. = service included