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The use of flowers in haute cuisine has once again reigned in the world, bringing color, aroma and flavor to different culinary preparations. Besides being a fundamental resource for the existence of life and balance on the planet, the vegetable world plays a leading role in the diet of man and gastronomy, from the most basic foods to the most elaborate and sophisticated; so it is the responsibility of the cook to collect the species only in authorized places and provided they are not in danger of extinction.

In the Patagonian soils we can find different types of flowers that bear fruit and give us exquisite and varied berries rich in antioxidants, whose flavor is typical of the geographical place where they grow. Among them, there is the so-called calafate flower, which can be used in sweet and salty preparations; the Chilco or Chilko, for infusions with medicinal purposes, in cocktails, jams and sweet sauces based on wine, among others.