(Fine Dining Lovers) How is taking fine dining and gastronomy at 3,656 meters above the sea? Meet chef Marsia Taha from Gustu, now preparing meals at Kachi Lodge in Salar de Uyuni.
First it broke the glass ceiling to become Bolivia’s first fine-dining restaurant that dealt with only Bolivian ingredients in an initiative spearheaded by Claus Meyer’s Melting Pot foundation. And after racking up a slew of accolades since its 2013 opening including ranking in Latin America’s 50 Best Restaurants and cooking for Pope Francis, Gustu has embarked on a new endeavour: catering for a sustainable lodge in the inhospitable Salar de Uyuni.
Kachi Lodge opened its doors last month in the stunning high-plateau salt flats. Located 3,656 metres above sea level, Uyuni is a popular destination on the South America travel trail for its breath-taking snow-white landscape, freshwater lakes, unique sunsets, volcanoes and flocks of flamingos. Contracting the Gustu team, led by head chef Marsia Taha, to provide the catering was a no-brainer for Kachi.
For the rest of this article, pelase visit Fine Dining Lovers.