Andean banquet at El Mesón

It promises and delivers outstanding gastronomy

Juan Chañi's restaurant, in a traditional adobe building a few meters away from Purmamarca's Plaza 9 de Julio, promises and delivers a feast of excellent Andean gastronomy.

As soon as you enter the restaurant, you are welcomed by Eugenia, who is the one in charge of the suggestions and will illustrate the diner with precision about which dish will be served at the table. There is only room for twenty people, so it is advisable to make a reservation -sometimes even a couple of weeks in advance- to ensure a seat.

The vintage refrigerator and the old meat slicer set the ambiance of the reception and invite you to discover exceptional pieces of artisanal charcuterie, among which the German-style llama sausage stands out. The breads -focaccia and ciabatta- that will accompany the feast are arranged on it.

The excellent wines on the menu, either from the neighboring province of Salta or from Jujuy, from Don Milagro or Claudio Zucchino wineries, both from the Quebrada de Humahuaca, are proudly displayed in the vitrine.

Alongside the wines, a signature artisanal gin made in the town's distillery with botanicals from the area is one of the tempting souvenirs that can be purchased during the experience. It's @gindelmarques, the first spagyric - with reverse osmosis-treated water - from the @laconversion distillery, which also produces brandy and grappa. 

In the adjoining room with high thatched ceilings - respecting the typical construction in the area - tables are arranged around a bar and a more modern salamander.

@elmesonok proposes an extraordinary three-course menu that stimulates the appetite.

To start, a grilled cheese with walnuts and watercress. Creamy pumpkin and burnt orange soup with chipa blinis, tender leaves and citrus segments or "humita a la olla," a soft corn cream with pumpkin and cottage cheese.

The star of the main course is the "guateado"; a wide rib of beef guateado with clay, marinated in herbs and white wine with a garnish of Andean potatoes sautéed with butter, rosemary, garlic and garden salad.

When it comes to sweets, the treat consists of a cane honey mousse perfumed with grappa purmamarqueña, walnuts and quinoa popcorn or a unique warm pear tart with white chocolate ganache infused with roses and "airampo". The cake is delicious and masterfully holds the glazed pear, but what stands out the most is the romantic detail of the cactus flower. In the words of the Salta poet Juan Carlos Dávalos, the airampo is a beautiful flower of the mountain range, whose red petals open to the sun of the peaks, on the thorny stalks of a small rampant cactus ...".