Southern Chile has become an ideal destination for tourism experiences. And what better way to combine this wide range of experiences for travelers than with the Llanquihue Lake Basin and the gastronomic destinations offered by the chefs of the 100K Movement .

These flavor artists recently launched a catalog featuring their unique culinary creations from this region, utilizing natural products sourced within 100 kilometers of their retail locations. This is done with the goal of creating sustainable gastronomy in three areas: reducing the carbon footprint, linking production, and highlighting the region's traditional cuisine.

Would you be tempted by "Chilote ramen with smoked mussels"? Or how about "sweetbreads with celery"? These are just a few examples of the seasonal creations offered by these chefs, who are also part of the Lago Llanquihue Creative Destination initiative.

“The 100K Movement has been positioned and consolidated thanks to the creativity of each of the chefs and gastronomic entrepreneurs, who create seasonal dishes to include on their menus,” said Gabriel Pérez, regional director of Corfo Los Lagos, the organization that promotes this program.

For her part, María José Mira , manager of the Integrated Territorial Program Lago Llanquihue Creative Destination, indicated that "this movement is consolidating with its own stamp and we hope that the launch of our digital catalog, photographs and videos that bring together the inspiration behind the 100K can contribute to making this innovative offer visible, with a territorial flavor, and motivate more people to be part of it."

Ruténica, a website specializing in tourism experiences along the Scenic Lakes and Volcanoes Route, invites you to discover the 100K Movement and seven of its culinary creations from unique culinary destinations.

1.- Boeuf Bourguignon: From north to south in the basin, Café Mesón Carpintero, in Puerto Octay, offers a Boeuf Bourguignon made with beef from El Reinal, carrots from Puerto Octay, Con Sazón seasonings, among other ingredients.

2.- Chilote Ramen: Café Espantapájaros , in Quilanto, Puerto Octay, offers Chilote Ramen, a reinvention of this broth made with smoked mussels, smoked pork, homemade noodles, scallions, and egg. Meanwhile, chef Simón Hermosilla of Hualaihué Food Experience created Patagonian pantrucas with lamb.

3.- Duck mounted on rotkohl: The German Club, Frutillar, offers a delicious duck confit mounted on rotkohl (purple cabbage) klosse or potato balls, rice and black potato accompanied by apple puree.

4.- Picorocos: In Puerto Varas, a city famous for its museums and its beautiful view of the Calbuco volcano, you will find the Aurelia restaurant, run by chef Javier de Solminihac, where he highlights the flavor of the coast through his offering of picorocos in a smooth emulsion.

5.- Crab Tortellini: Also in Puerto Varas, at Casa Valdés, where chef Francisco Mandiola created an exquisite crab tortelinni in a crustacean and bivalve broth.

6.- Cuenca apple mule: Ferment expert Felipe Maturana, from Puriwape, created a new cocktail called Cuenca apple mule, made with Trakal distillate, apple juice from Agrícola Caléndula, Ginger Beer from Puriwape, and other herbs.

7.- Crispy artichokes and sweetbreads : Los Muermos is also present in the 100K Movement, through Con Sabor Muermino and Huerta Melí. Sergio Barría created a dish combining artichokes and beef cheeks with mushroom cream; while Pablo Ramírez worked on crispy sweetbreads, celery potato sticks cooked in fennel oil, served with celery mashed potatoes, Jerusalem artichoke chips, and roasted garlic.