Patagonia has something special that inevitably envelops us. As if the rest of the destinations could not match it in any other way. And its landscapes, no matter how many movies we see, have no point of comparison. Within that magical tonic is El CalafateA place where nature gives us one of the great treasures of this world: Perito Moreno Glacier. A little more than 300 kilometers away is El Chaltén, another natural wonder. But when the hikes leave us exhausted and the scorching sun goes out we just want a place where we can taste the patagonian flavors and close an unforgettable experience. That's where MAKO becomes the king of Patagonia.
MAKO, pure Patagonian essence
MAKO is that aroma that permeates your nose and you don't want to let go. That flavor you cling to because it reminds you of an unforgettable moment. That instant you want to keep... This is a differential gastronomic project of Patagonian origin. It emerged in 2014, the result of the dream of its chef, Matias Villalba. It started as a project of friends. Something that started so that diners would leave happy and satisfied. But, little by little, that simple concept grew to the point of becoming the best restaurant in El Calafate. "Because we do what we love, and we love what we do", they express from MAKO.
MAKO Fires and Wines has already been awarded the TripAdvisor as the best restaurant in Argentinawith a cava composed of more than 200 labels and more than 40 wineries of the highest quality.. This title has been achieved with the fusion of the most authentic Patagonian essence and the highest standards of international cuisine. At MAKOEach dish is of a quality that exceeds the usual parameters, with products of excellence, many of them generated in their own garden.
Matías Villalba: chef, founding partner and passionate about the kitchen.
Matias Villalba is the soul of MAKO. Even in spaces where he is not present, his touch can be felt, as his person seems to be synonymous with Mako Fires and Wines. He is the chef and founding partner of the restaurant. He was born in La Cumbre, Córdoba, where he began to stand out in the gastronomic world. He took his first steps in the restaurant "La Casona del Toboso", belonging to the Rebaudino family. Thanks to them, his career continued in the restaurant "Oviedo" in Buenos Aires, in charge of the renowned Chef Martín Rebaudino.
At the age of 19, he became head chef at the iconic Irish Pub "The Kilkenny" in Buenos Aires. This was just the beginning of what was to come. Matías continued his internship in Europe at the 3 Michelin Star restaurant "Atrio" in Extremadura (Cáceres, Spain) under Tonio Perez and José Polo; at "Maison BrasHe also served as executive chef at "Pascasio" and "Hotel Posada Los Alamos" in El Calafate. He also served as executive chef of the restaurants "Pascasio" and "Hotel Posada Los Alamos" in El Calafate. In addition, he was Executive Chef and creator of the gastronomy of the "Hotel Crucero Santa Cruz" belonging to the company MarPatag (El Calafate, Los Glaciares National Park).
It was at the age of 32 that he had the opportunity to plan a different future. Together with his partners, he created the project MAKOdedicated to contemporary patagonian cuisine. To ensure quality and first class products, MAKO He treasures his own farm, where he produces his own vegetables, which, on a daily basis, Matías personally harvests.
Amazing food that you can only find at MAKO
The word "Mako" means "fresh" in Tehuelche.the language of the native peoples of the area. From them, we have taken the inspiration of the kitchen of El CalafateThe cooking is based on cooking fires and hot stones. The kitchen of MAKO is based mainly on devotion to the product, taking advantage of seasonality as much as possible. It offers typical recipes of Argentine cuisine, especially developed in Patagonia.. If anyone wants to taste the true flavors of the south of the country has an appointment pending with MAKO. Although, be warned, they have the masterful touch of Matias Villalbathat makes each dish a masterpiece.
Many go for their tasting of cured meats and patagonic patesbut they remain for the majesty of their trout and shrimp tartar from Puerto Deseado, avocado and melon ice cream with mango caviar y Patagonian spider crab au gratin with sheep cheese foam, our harvest of peas, broccoli and false caviar of Pimentón de La Vera.. The magic is still latent with its black hake, mushrooms, lamb stock and squid curls y lamb raviolon, mushrooms, dark lamb and parmesan foam. Although its risottos and meats also have their audience. The sweet notes could not be missing in a menu as high as the one of MAKOwith culinary wonders such as calafate panna cotta, chocolate texture and red fruit ice cream from his farm y chocolate volcano with red fruit ice cream and vanilla ice cream.
The proposal brings together all the relevant aspects of Argentine gastronomy, so those who have the opportunity to stay for several days in El Calafate do not have an appointment with MAKObut one for each day of stay in the country. El Calafate. Appointments in which it will also be possible to test their extensive wine cellar.
As home of the most important glacier in Argentina, El Calafate conquers for its imposing landscapes. Although, now that you know the proposal of MAKOIf you are looking for a second reason to make it your next destination, you have a second reason to make it your next destination.
All the images published in this article correspond to the establishment named. We have extracted them from their official website or social networks..
EN 
ES 
IT 
PT 
FR 