Located in the stunning Cachapoal Valley in Chile, Viña VIK stands as one of the most prestigious wine tourism destinations in the world. It is not only recognized for its world-class wines but also for offering unmatched gastronomic experiences that fuse haute cuisine with wine and art, all under the expert guidance of its executive chef, Pablo Cáceres.
A Garden that Fuels Creativity
The foundation of the culinary experience at Viña VIK is its lush two-hectare garden, which hosts over 250 varieties of vegetables. According to Cáceres, “everything starts here,” referring to the 100% organic ingredients that supply the property’s three restaurants: Vik Zero, Milla Milla y Pavilion. These spaces offer unique culinary concepts but share one common thread: the use of fresh, local products, including endangered seeds thanks to collaboration with local seed guardians.
Gastronomy and Art: A Perfect Pairing
The experience at Viña VIK goes beyond just a meal; it’s a journey through local culture and the history of the Chilean region, where the richness of the territory is highlighted through dishes that tell stories. The connection between art, wine, and gastronomy is reflected in every experience at VIK. “Wine is an art for us,” says Cáceres, and this is evident in the exquisite bottles that are both a visual delight and a keepsake. Each menu is designed to take the diner on a sensory journey through the local culture and production, skillfully combining flavors with art and the stunning architecture of the vineyard.
Three Must-Try Dishes at Viña VIK
Viña VIK’s culinary offerings stand out for elevating simple ingredients through culinary art. Here are three dishes you must try:
- Grilled Lettuce: A Revelation of Flavor
This dish is an ode to the simplicity and nobility of the ingredient. The lettuce is carefully grilled, enhancing its texture and giving it a distinctive smoky flavor. Accompanied by a potato foam, a fresh poached egg from the garden, fried quinoa from Paredones, and finished with Chilean truffle, this dish offers a tasting experience that surprises with its richness of flavors and nuances. It is an example of how a humble ingredient can be transformed into a memorable culinary experience. - Confited Cauliflower: A Seasonal Classic
In winter, the confited cauliflower becomes one of the stars of the menu. This dish features cauliflower slowly cooked in extra virgin olive oil, infused with garden herbs, which gives it a delicate and deep flavor. Topped with merkén, a traditional Chilean seasoning that adds a smoky and spicy touch, the confited cauliflower is a celebration of the authentic flavors of the region. - Lamb from the Secano: A Feast for the Senses
Lamb, an iconic ingredient of Chilean cuisine, is elevated at Viña VIK with a lamb saddle stuffed with fresh chard and pistachios. This dish is a perfect representation of VIK’s unique style: a fusion of traditional techniques with modern innovation, while highlighting the purity of local ingredients.
Each of these dishes is complemented by carefully selected wines from the VIK portfolio, enhancing the gastronomic experience with thoughtfully paired wines.
Innovation and Sustainability: The Pillars of VIK
Viña VIK was founded by Alex and Carrie Vik in 2006 and has become a benchmark for innovation and sustainability in the wine industry. Its holistic approach creates a perfect synergy between man and nature, with wines that are the result of an innovative and dynamic terroir. This commitment to excellence places VIK among the world’s best wineries, ranking as the second-best vineyard in the world and a leader in the region in the 2024 World’s Best Vineyards ranking, reaffirming its place in the elite of the global wine industry.
The experience of tasting dishes at Viña VIK is not just about enjoying a meal; it’s an opportunity to embark on a sensory journey that celebrates Chile’s cultural heritage and its unique terroir. The perfect integration of fresh ingredients, innovative techniques, and expert pairings makes VIK an unforgettable experience.
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