MAKO is a unique gastronomic project born in Patagonia.
Its birth dates back to 2014 in El Calafate, Patagonia Argentina, as a result of one of its fundamental pillars' dream: our Chef Matías Villalba; and was built together thanks to his partner's support and accompaniment.
MAKO was born as a friends project and today it is a large family that works with dedication day after day because we do what we love, and we love what we do.
Our restaurant Mako Fuegos y Vinos (Fire & Wine) is a contemporary Patagonian cuisine proposal that has been awarded by TripAdvisor as the best restaurant in Argentina, with a wine cellar composed by more than 200 labels and more than 40 of the highest excellence wineries.
Mako Premium Bar, our tapas an finger food bar, was born in 2016 answering to a growing demand of a more informal and relaxed space with high-quality gastronomic option.
MAKO blends the Patagonian essence with the highest standards of international cuisine; it fuses quality gastronomy, excellence in our products and special care in our service.
MAKO is life, fire and wine.
We invite you to get to know us.
Our Chef: Matías Villalba
He started as a cook at “La Casona del Toboso” restaurant in La Cumbre, Córdoba, belonging to the Rebaudino family, and continued his career at “Oviedo” restaurant in Buenos Aires, run by the renowned Chef Martín Rebaudino.
At 19 years old he was Head Chef of the emblematic Irish Pub “The Kilkenny” in Buenos Aires.
His internship continued in Europe at the 3 Michelin Star restaurant “Atrio” in Extremadura (Cáceres, Spain) run by Tonio Perez and José Polo; at “Maison Bras”, in Laguiole (France) under the command of Michel and Sebastián Bras.
He was also Executive Chef of the restaurants “Pascasio” and “Hotel Posada Los Álamos” in El Calafate, and Executive Chef and creator of the “Hotel Crucero Santa Cruz” gastronomy, belonging to the company MarPatag (El Calafate, Los Glaciares National Park).
At 32 years old, he created the MAKO project, consisting of a restaurant serving contemporary Patagonic cuisine (Mako Fuegos y Vinos) and a bar with tapas, finger food and excellent cocktails based on the premise of using seasonal regional elements in its production.
