Sustainable Flavors of La Araucanía: The Gastronomic Experience of DC Araucanía

The DC Araucanía restaurant held a gastronomic event focused on territorial sustainability and the recovery of ingredients produced in La Araucanía. The event combined a technical tour of the facilities—cold storage rooms, fish market, greenhouse, and processing rooms—with a high-level culinary experience based on the philosophy of circular gastronomy. The "Introduction to Araucanía" menu, composed of local ingredients such as ulte, nalca, wild mushrooms, Chilean hazelnuts, and seafood from our coast, presented a contemporary view of the region's gastronomic heritage. More than 28 guests from various fields participated in this event, which sought to highlight the work of local producers, promote the responsible use of resources, and position La Araucanía as a national benchmark in culinary sustainability.