Espacio Trapiche located in Coquimbito, department of Maipú, is a restaurant that became a “space” where experiential experiences are carried out, through which we transmit our project and philosophy to those who visit us, we do farm workshops, orchard, breads, pairing, cheese making, regional cooking classes, MICE events, step menus and à la carte menus, among others. We specialize in regional cuisine, we have formed a multidisciplinary team that works in the search and especially in the enhancement of local products and techniques. We believe that our gastronomy goes through a stage of self-knowledge, a search for identity and therefore we want to contribute with our research. We have a kitchen that aims to show who we are and where we come from, old recipes, our own products and our neighboring producers, wild herbs that we study and collect from our farms, are the context that allow us to generate product traceability and expand the terroir term to the kitchen. Transforming high quality products into sophisticated dishes capable of accompanying the wines of our award-winning and renowned winemaker Daniel PI. Thanks to all this we have managed to break the “scale” and alsooffer groups of high-end gastronomy, which previously was only reserved for tasting menus where a few diners could enjoy it, that’s why today we are leaders in the world of MICE tourism.
We assume a commitment to our environment and future generations, for them we work on concepts of biodynamics, sustainability and carbon footprint. Our intention is to generate the least environmental impact in our ecosystem so that those who come can also enjoy this that we defend and build with passion.