Iguazú Jungle Lodge prepares its new sustainable menu for the spring-summer season

The Iguazú Jungle Lodge restaurant, led by Clemente Bernal, is working on an innovative gastronomic proposal for the spring-summer 2024 season. The initiative seeks not only to offer a high-quality culinary experience, but also to reinforce the lodge's commitment to sustainability.

The new menu, which will be available from October, will be based on local, seasonal products, sourced from Misiones producers certified in sustainable practices. According to Bernal, this approach will not only help reduce the carbon footprint, but will also allow for supporting local producers, who play a key role in the creation of the dishes.

The menu design process is being carried out in conjunction with local producers, who provide a list of ingredients available for the coming months. This planning is essential, as product availability varies and the restaurant will adapt its dishes according to what suppliers can offer. The new proposal will include a special section of seasonal dishes that will only be available during the months of October, November and December.

This special menu is still in the process of preparation, but promises to offer a fresh and authentic culinary experience, focused on the flavors of Misiones. The goal is to create a unique offering, where each dish is aligned with the sustainability philosophy of the lodge.

Link:

https://youtu.be/mtUna6SDihU?si=VktdGhRg1gS29iES

https://misionesonline.net/2024/09/20/iguazu-jungle-lodge-18/