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TASTING RECOMENDATIONS

Recognized Chilean Chefs, prepare recipes to pair with Santa Carolina wines.

Crab timbale with avocado tartar in bull kelp and paw paw hot salsa

Luis Cruzat recipe
Chef of the Santiago Marriot Hotel

With more than 20 years of experience, Luis is one of the most recognized chefs in Chile. Their recipes stand out for the rescue of the flavors and traditional products of Chilean cuisine. In 2012 he was chosen as the best chef in the country.

Patagonian blenny and flathead mullet fish jaws

Receta de Macarena Lladser
Chef and Professional Sommelier 

Arts Bachelor, Professional sommelier and self-taught chef. Its independent kitchen, where the marriage of recipes with wine is fundamental, seeks to highlight the products and achieve harmony. With a strong influence of Japanese and Spanish cuisine, her “clandestine meals” in different places in Santiago have made her one of the best chef in Chile.

Pickled lamb tongues and morchella mushrooms

Receta de Macarena Lladser
Chef y Sommelier Profesional

Arts Bachelor, Professional sommelier and self-taught chef. Its independent kitchen, where the marriage of recipes with wine is fundamental, seeks to highlight the products and achieve harmony. With a strong influence of Japanese and Spanish cuisine, her “clandestine meals” in different places in Santiago have made her one of the best chef in Chile.

Lamb chops in roasted hazelnuts over lentil stew

Receta de Luis Cruzat
Chef and Professional Sommelier 

With more than 20 years of experience, Luis is one of the most recognized chefs in Chile. Their recipes stand out for the rescue of the flavors and traditional products of Chilean cuisine. In 2012 he was chosen as the best chef in the country.

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