In Puerto Varas stands Olla de Barro, the latest project of Pamela, a self-taught chef whose 17-year career in gastronomy has been marked by innovation, a passion for plant-based cuisine and a constant search for authentic flavors that connect tradition with food awareness.
Her story began at 22 with a newborn daughter and the dream of turning her love for gastronomy into a profession. Through years of hands-on learning, night classes, and the creation of multiple culinary projects—from Sabor y Sazón to La Flor del Cactus—she has forged a culinary philosophy that honors traditional flavors while embracing plant-based alternatives.
Olla de Barro represents the culmination of this experience: a 100% plant-based restaurant that uses the finest regional products, artisanal doughs prepared with plant-based milks, a blend of specialized flours, and slow-cooking techniques that evoke memories of traditional cuisine. A space where each dish tells the story of Pamela, a visionary chef who has reinvented herself without ever losing sight of the essence of what it means to nourish with love and awareness.
