Explore the little known backroads of Patagonia and discover what makes this place so special on a trip that combines the ultimate gravel riding experience with a truly unforgettable culinary adventure. Thrilling off-road routes will introduce you to a side of Patagonia that few outsiders get to see, as we work our way through this incredible landscape on our way to Francis Mallmann's fabled island home, La Isla.
Francis Mallmann is the legendary chef and author who has made Argentinian cuisine famous around the world. He has appeared on the Netflix original series Chef’s Table, as well as countless other programmes globally, sharing his deep love of Patagonia and its characteristically rustic cooking techniques with millions of viewers.
Patagonia encompasses the vast southernmost tip of South America. It is shared by Argentina and Chile, with the Andes Mountains as its dividing line.
Although it covers an enormous area of 402,704-sq. miles (1,043,000sq. km), Patagonia is only inhabited by two million people.
The Argentine side features arid steppes, grasslands and deserts, while the Chilean side has glacial fjords and temperate rainforest.
The name Patagonia is said to be derived from Patagones, as the Tehuelche Indians, the region’s original inhabitants, were called by 16th-century Spanish explorers.
Wide open spaces. Strong winds (from all directions). Huge skies. The roads are mostly gravel.
Chef Francis Mallmann is synonymous with Argentinian cuisine. The chef, TV host, and cookbook author is perhaps the world’s most renowned ambassador of traditional Patagonian-style open-fire barbecue. His cooking is largely based on wood fire. He utilizes every aspect of it, from the flames to the hot ashes.
Patagonia days are long — the sun rises early and sets late.
Typically temperatures range from about 50°F to the mid-70s during the day, dropping into the 40s at night.
Rolling countryside, vineyards and olive groves, small medieval towns and enchanting renaissance cities.
Quiet, winding roads.
Medium altitude, but full of challenging climbs that are often short and steep.
“Once the ride is over, the real adventure begins… A meal with inGamba dives straight into the heart of local cuisine.”
Neal Rogers, Velonews
“As a physician, I wish I could prescribe regular doses of inGamba to everyone, particularly myself!”
John Loehner, inGamba guest
Ever wondered what your perfect day on the bike would look like? We did too. InGamba was born from a desire to combine the world's best cycling with the most delicious local food and wine. We've made that dream a reality – and now we want to share it with you.
