“Amaia”, a heritage cuisine restaurant, which rescues recipes and flavors from a conscious, healthy and natural cuisine, and is supplied with small farmers, fishermen and artisans products.
Santiago, Nov. 14th. (Ecoceanos News)– As part of the campaign carried out by the Ecoceanos Centre, to promote healthy eating and invite international consumers not to consume #Salmonquimicohileno (#ChileanChemicalSalmon), a new restaurant that mixes the culture of the Mapuche and Changos indigenous peoples, said they will not offer in their menus farmed salmon
Iván Zambra, Chango chef, and José Luis Calfucura, Mapuche chef, created “Amaia”, a heritage cuisine restaurant, which rescues recipes and flavors from a conscious, healthy and natural cuisine, and is supplied with small farmers, fishermen and artisans products.
Seafood products are an important part of the menu. “Our culinary commitment seeks to promote the consumption of fish and shellfish that is very low in the country, even when we have 7 thousand kilometers of coastline,” says Iván Zambra.
The chef of Chango origin told Ecoceanos.cl that “we know about the environmental and sanitary impacts of the salmon industry”. Faced with this, he stated that «We do not have farmed salmon on our menu, nor will we incorporate it, because we would be violating our ethics as cooks who seek to promote the consumption of healthy, chemical-free foods.»