Day 68: Planning Atacama & Posh Wine Pairing Dinner

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We felt like we wasted the day a bit today, given that yesterday was disappointing, but we had to plan and book a few things for our upcoming trip to the desert. Mostly because, well, we’ll be in the desert and we’ve done minimal research on the area and what we do to survive in a desert. So, we booked our flights and our hostel and a few other bits and researched our route from Santiago to San Pedro, to Uyuni and then have a draft plan to get to La Paz. Probably not a waste of time at all.

The evening however, was not a waste. We had made reservations for the wine bar in Barrio Larrista, the wine bar recommended to us on the day we did the walking tour a few days ago – and although the food was incredible and the wine was as good as the reviews, the service was disappointing.

BUT, look at what we had:

Wine pairing starters at Bocanariz, Santiago
From left to right: Locos (sea snail) in a green sauce, Crispy smashed corn with herbal beef and Toast with quince and goats cheese
Main course at Bocanariz, Santiago
Short ribs stewed in red wine with sweet potato puree and fried onion flakes
Main course at Bocanariz, Santiago
Smoked trout stuffed with serrano ham and cheese over vegetable tian
Dessert at Bocanariz, Santiago
Chocolate fondant with vanilla ice-cream

All paired with lovely wine. Perfecto!

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