The kitchen at La Isla follows the philosophy and recipes developed by Francis Mallmann, brought to life by a team closely trained in his methods and way of working. Fire remains at the center. Cooking happens on iron, over wood, in embers, and in open air, grounded in regional Argentinian techniques. Bread is baked fresh each day, along with other goods for day-to-day enjoyment on the island.

The menu is not fixed. It draws from Francis’s work, including dishes from his restaurants, personal creations, and recipes that have become signatures and a part of the island’s own history.

Breakfast begins when you do. Guests arrive at their own pace, and each table is prepared fresh as they arrive. Mornings in our breakfast room beside the kitchen smell of freshly baked bread, coffee and wood fires.

Lunch follows the movement of the day. It may be served indoors or outdoors, carried into the mountains or along the lake. Picnic meals are an important part of the island’s history, simply made with excellent, fresh ingredients.

Dinner gathers the day. Fire becomes central again, and meals unfold slowly, sometimes shared, sometimes more private, always unhurried.