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The Albura dining room at dusk: a table for two by the window, a plate of trout served and the lake behind.

Seasonal kitchen · Villa La Angostura, Patagonia

Tasting menu in Villa La Angostura, by the lake

Seven seasonal courses by Inés Urrutia. Twenty-four seats a night. ARS 165,000 per person.

Who cooks, and with what

Inés Urrutia has cooked here since 2014

She works with a dozen local producers: Limay river trout, lamb from Junín de los Andes, pine mushrooms foraged in Puerto Manzano.

Your table

Two seatings a night: 18.30 and 21.45

The menu takes two hours and a quarter. You book on this page, up to 30 days ahead.

Book a table See the menu

What we do

Seven courses, two hours and a quarter, twenty-four seats a night.

One menu

It changes four times a year, with the season. Right now it is the autumn menu.

Producers with a place name

A dozen local producers. Every dish says where it comes from: the river, the town, the harvest.

The price, stated upfront

ARS 165,000 per person for the seven courses, with sourdough bread and smoked butter to start. Pairings are separate.

Patagonian lake with mist, a stony shore, rust-red lenga trees and snowy peaks.

Origin

Every dish says where it comes from

The menu names the river, the town and the harvest. These are this autumn's places.

Villa Llanquín
Limay river trout, caught the same day.
Junín de los Andes
Lamb, slow-cooked for twelve hours.
Puerto Manzano
Pine mushrooms and morels, foraged by hand.
El Bolsón
Andean potatoes from a market garden.
Canal Beagle
Fuegian king crab.
Around the lake
Rosehip. The calafate berries are preserved from the January harvest.
A forager's hands holding a basket of freshly picked pine mushrooms in the forest.
Pine mushrooms, freshly foraged in Puerto Manzano.
Portrait of chef Inés Urrutia leaning on her kitchen counter, with the fire behind her.

The kitchen

Inés Urrutia

Chef

Inés Urrutia has been cooking in Villa La Angostura since 2014. She works with a dozen local producers and changes the menu four times a year, with the season.

The kitchen cooks over a lenga wood fire. Butter is browned for the trout, potato and beetroot are roasted in the embers, and the lamb is slow-cooked for twelve hours.

Lenga wood embers and butter browning. 5 seconds, no sound.
Wooden counter with two guests facing the open kitchen, where three cooks plate beside the fire.
The counter, facing the open kitchen.

The dining room and the cellar

A table by the window or a seat facing the fire

The tables by the window look out on the lake and the Andes. At the counter, the seats face the open kitchen: you watch every course being plated.

Table for two by the window, with the lake and mountains at dusk.
Table for two, at dusk.
Stone and wood wine cellar; a sommelier picks a bottle from the rack.
The cellar, in stone and wood.

Two pairings

The cellar keeps the southern wines that go with the menu: ARS 85,000 per person. The non-alcoholic pairing follows the same seven courses: ARS 48,000.

Reviews

What guests tell us

4.9 out of 5 stars

312 reviews on Google Maps

Sample reviews and figures: Albura is a concept restaurant and has no Google listing.

Fuimos por el menú de otoño y nos quedamos con la trucha en manteca avellanada y el ciervo con salsa de calafate. Cada paso te cuenta de qué río o de qué chacra viene, sin solemnidad. Pedí el turno de las 18.30 para ver el lago con luz.

Martina R., Buenos Aires · Google Maps · April 2026

Seven courses over two and a quarter hours, and it never dragged. The red deer with calafate berry sauce was the dish of our whole trip, and the wine pairing introduced us to small Patagonian producers we had never heard of.

Daniel K., Chicago · Google Maps · May 2026

Viemos em família depois de um dia de neve no Cerro Bayo. Fomos atendidos em português e adaptaram dois passos para a nossa filha. A batata andina na brasa com ovas de truta foi a surpresa da noite.

Família Andrade, São Paulo · Google Maps · July 2026

Book

Ask for your table

Choose the day, the seating and the number of guests. We confirm by email.

Bookings open 30 days ahead.
Up to eight per table.
Which seating do you prefer?
Optional. Allergies, restrictions or anything you would rather avoid.

Demonstration site: the request is not sent anywhere.

Getting here

80 km from Bariloche on Route 40

Villa La Angostura sits on the north shore of Nahuel Huapi Lake, about an hour and a quarter by car from Bariloche. The nearest airport is Bariloche. The exact address comes with your booking confirmation.

Open in Google Maps

Questions

Good to know before you come

How long does dinner take?

The seven-course menu takes two hours and a quarter. There are two seatings a night: 18.30 and 21.45.

How much is it, and in which currency?

The menu is ARS 165,000 per person. The southern wine pairing adds ARS 85,000 and the non-alcoholic pairing, ARS 48,000. Prices are in Argentine pesos; as a guide, the menu is about USD 118. The US dollar value is a guide: 1 USD = ARS 1,400.

Is there a non-alcoholic option?

Yes. The non-alcoholic pairing goes with all seven courses and costs ARS 48,000 per person.

What if there is something I don't eat?

Tell us what you don't eat when you book: we adapt every course. The booking form has a field for it.

How far ahead should I book?

Bookings open 30 days ahead. There are twenty-four seats a night, so it is worth booking before you travel.

Which languages is the menu in?

Spanish, English and Portuguese. It is on the table as a QR code and also online. See the full menu

How many guests can I book for?

Up to eight per table.