Each region and each culture inspire a universe of flavours, colours and textures. Prestigious chefs elaborate in our hotels the best dishes of native and international cuisine with local products. Each season we reinvent our menus with original suggestions, accompanied by the best selection of wines of national and international wineries. We invite you to enjoy a different gourmet proposal, with the style of NA Hotels.

Manantial del Silencio
Manantial del Silencio Restaurant

“Andean-contemporary” cuisine; it recreates pre-Hispanic recipes and adapts traditional dishes of the region by merging different cultures.
Executive Chef: Sergio Latorre.

Llama medallions and sweet corn quinoa.

To have lunch in the terrace while enjoying the view to the Cerro de Los Siete Colores.

Solar de la Plaza
La Terraza Restaurant

It offers a varied menu, with a selection of international cuisine dishes and the best of Andean cuisine.
Executive Chef: Victor Arana.

To have a drink before lunch or dinner in the Lobby Lounge Bar.

Club Tapiz
Terruño Restó Restaurant

Chef: Vanina Marinero.

Young goat cooked in Tapiz wine boned and rolled with fine herbs; Lamb filled ravioli with a delicious Terruño sauce. As a dessert you will be able to enjoy our tempting Malbec wine parfait.

Wine tasting before dinner or lunch at the pulpería or at the underground wine cellar.

Villa Julia
Acacia Restaurant

Signature cuisine.
Chef: Jesús Chavez (Mexican).

Venison Bruschetta, Duck Maigret, Lavender Crème Brulee.

Baby chicken, Salmon Croquettes with fresh cream and caviar, Banana Burrito and Nuts. Highlight: The Acacia Restaurant at the Villa Julia Hotel is open Mondays to Sundays from 8 AM until 7 PM for breakfast, lunch and tea and Fridays and Saturdays from 8 PM for dinner. Please remember to book at 4749-0642/4749/0242.

My BA Hotel
My BAR Resto & Bistro

Assorted menu with all the delicious dishes of the argentine international cuisine.

Chocolates Textures Tasting.

Happy Hour from Monday to Saturday, 6 to 8 pm:  2 x 1 ( Quilmes beer, Gancia with lemon, Fernet, Speed with Smirnoff, etc.)

Puerto Valle, Hotel de Esteros
Puerto Valle Restaurant

The culinary proposal aims to recover habits and tastes in a gourmet cuisine with regional influences and a certain tropical touch. Restaurant Manager
Chef: Carlos Marin Vila.

Alligator braised in curry and spices garnished with rice and fresh vegetables .

-To enjoy a glass of wine and a selection of smoked food at the wine cellar in the “Toro mocho” Hotel.
-Delicious lunch enjoying the singular beauty that the Parana River offers.

La Merced del Alto

Chef: Victor Arana (the same from Solar).

Appetizer: Breaded goat cheese with smooth broad bean cream.
Main course: Llama filet with mini vegetable skewers and corn cream with goat cheese.
Dessert: Pears in Malbec wine with lemon ice and rosemary.

Hotel Vitrum

Modern International cuisine with avant-garde sparkles.
Executive Chef: Patricio Pescio.
Chef de Cuisine: Fanks Lopez.

Pop corn king prawns and gizzards

Rí o Hermoso

Chef: Carlos Joel Banegas.

Trout tuile under a thin crust of almonds with caper and panco with soufflé smashed potatoes and broccoli. Venison tournedos wrapped in thin parma ham topped with Dijon sauce, cheddar cheese and honey, served by baby carrots sauté in olive and spices.
Sweet: Citrus Passion. Lemon cream ice-cream, lime chantilly and fresh raspberries.
Chocolate Hurricane: Semi-bitter chocolate tian, cardamom and mint chocolate mousse and chocolate ganage with curry

La Pedrera Hotel Boutique & Spa
Espacio Gourmet

A special environment to enjoy delicious fusion cuisine dishes.
Executive Chef: Flor Digiovanni.

Fish muslin breaded with tapioca, with a garnish of spinach and carrots sautéed with raisins macerated in balsamic vinegar and brown sugar.

To enjoy a candle-light dinner with a view of the sea.