Much of the food served here comes from the estancia. In spring and summer all the fresh vegetables on the table find their way from the generous gardens. If you don’t finish your veggies, they’ll go into the huge “chicken pot” in the kitchen and the chickens will gobble it up. Milk and cheeses come from their Hereford herd of 150 head. Lamb is popular menu item on this Australian Merino sheep ranch of 3000 head.

The fare is international, with a decided German flare for combining unique tastes. Homemade noodles, including schpätzle are simply scrumptious. Adelheid, Matilde, and Christian trade off menu planning duties to keep things lively.

Usually Sundays mean lamb asado in the oven. If you’re lucky you’ll be there as Marcelo pulls several dozen loaves of fresh bread from the oven. A sight and smell to behold!

Dessert is taken seriously here with Elizabeth in charge of the cakes and cookies. Jessica starts each meal rolling with her attention to entradas.

Cheeses, breads and jams are offered for sale.