THE WHOLE of Patagonia
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Forest cooking

Use of fungi, fruit and herbs from the subantarctic forest, with responsible and traceable foraging.

Forest cooking works with what lenga, ñirre and coigüe give: morel and other fungi, calafate, wild apple, herbs. It is intrinsically seasonal and low in volume.

A menu offering forest produce all year without variation is buying preserved or frozen stock. That is not a flaw, but it should be declared.

How to recognise it

  • The menu changes between spring, summer and autumn.
  • The venue can say who forages and where.
  • Fungi are offered fresh only in short windows.

Sources used

  • THE WHOLE field survey THE WHOLE of Patagonia · Consulted August 29, 2026

    Direct observation by the editorial team. Always labelled as such and never a substitute for confirmation by the venue.

  • Fungi Foundation Fungi Foundation · Consulted August 29, 2026

    Reference on native Chilean fungi and their fruiting seasons.