I nternationally renowned, Mallmann has worked in restaurants across the globe. However, it was in the city of Bariloche that he started to shape his distinctive culinary identity, which relies on the use of local flavors and fire, all amidst idyllic natural settings.
When asked what makes Argentine “asado” so special, he points out: “We Argentines love getting together for a meal. Perhaps during weekdays we may be in a bit of a rush, but we are always eager to meet. And weekends or holidays are ideal to gather around a table”.
“We value the effort of meeting per se, whether it is for a loaf of meat or potatoes with olive oil. We take enormous pleasure in eating, chatting and debating (…). I don’t think beef (asado) plays any different role in that sense. It’s more to do with our idiosyncrasy, our essence. We will always get together, because that is what we most enjoy, regardless of the presence of asado”.
His own words and cuisine are a true reflection of that, turning him into one the top chefs in the continent. Mallmann, unlike most of his peers, has earned his reputation not only through his experience in prestigious restaurants, but also thanks to his versatility and his wish to “live in constant movement” across different cities, environments and facets, always with food as the main language.
He owns his own island in Patagonia, where he offers exclusive food-related experiences to visitors. He actually replicates this kind of activity in Scotland, Uruguay, and many other parts around the world.
So, where can we find his restaurants?