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
El Colibri has been welcoming guests since 2005. A traditional “estancias”, its architecture is proudly inspired by the great Argentinean ranches of the last century.
In 2011, only a few miles away, the owners opened a further property—the 160ha hacienda Don André—which is dedicated to the breeding of lambs and Aberdeen Angus cows. Chef Léo Bramajo carefully selects its meat from the nearby butcher, and sometimes serves Aberdeen Angus meat from the property’s hacienda, where all cooked meats are produced.