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Rio Ancho Colonia, Uruguay |
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ABOUT RIO ANCHO GOURMET LODGE - GOURMET DINING - in their own words:
Rio Ancho Gourmet Lodge opens its doors to honor its guests. The magic in our cooking gets its inspiration from the best produce our local producers bring to the table. Their orchards, meats, cheeses and fisheries are invoked to offer a seven-dish menu.Rio Ancho Gourmet Lodge’s menu is a journey through the best native and exotic products we have found in the region and an experience unique to it. Our proposal reflects our consideration for our vegetarian diners as well as our omnivores. Everyone is welcome at our table.
It all begins with an appetizer and our freshly-kneaded bread, and follows with the cream soup that prepare us to receive the third step: the entree.
In our mission to discover new textures; the catch of the day and the homemade pasta will follow, and the next course will be an exquisitely cooked meat or vegetable dish. The suggestive confectionery ends with tea or coffee, served with petit fours.
Our proposal involves wines and soft drinks. Rio Ancho offers a special wine cellar to discover the wines that Uruguay has to offer and delight with.
MARTIN MOLTENI’S CUISINE
The cuisine comes from the mind of Martin Molteni, executed under his philosophy of honoring the producer, of communicating the native product, of burrowing into the ground to find the roots of the cultures that inhabited the lands, transforming these experiences into a cuisine of influences.
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BIOGRAPHY OF MARTÍN MOLTENI
Martín Molteni discovers cooking in his family’s restaurant at the age of 12. He studied at the Regency Hotel School, in Australia, to earn his degrees in Cuisine and Pastries.From the ages of 17 to 21 he worked at renowned hotel and restaurant’s kitchens — Lola, Dill, El Aljibe — Sheraton Hotel, La mansión — Park Hyatt. Between 1994 and 1995 he moves to France, where he learns the process of tradition, origin and creation of a dish, mainly alongside Jacky Dallais, from “La Promenade”. In 1996 he returns to Argentina with a purpose, to give local cuisine an identity.
Since his return, he has been a chef at various restaurants. He has led graduate culinary courses; he lectured regularly at festivals, expos and seminars; he has been part of the jury at several culinary competitions, in Argentina and abroad, and represented Argentina at various contests.
Between 2002 and 2006 he was a gastronomical consultant at the Hoteles Boutique Mares Sur. In 2006 he opens PURATIERRA restaurant, where he develops his culinary philosophy, shaping a new form of cooking based on pre-Columbian foundations in South America.
Among his awards he counts PURATIERRA being named as best new restaurant of 2007 by Cuisine&Vins. He was named Chef of the Year 2008 in the Tendencias Gastronómicas awards, number 33 in the 50 BEST LATAM in the San Pellegrino list in 2013 and number 50 in 2014.
He manages CATERING PURATIERRA and KAO, the high-end chocolate and pastry shop. He is a consultant to hotel and gastronomical projects for companies in Argentina and abroad, where he finds fertile ground to plant his spirit.
