BOTANICALS · WELLNESS
AROMA, TEXTURE, AND WELL-BEING
Patagonia is also experienced through the senses: the wind, long walks, cold air, water, and the vastness of its
Overlooking Última Esperanza Fjord in Puerto Bories, The Singular Wellness Spa offers another way to experience Patagonia, at a slower pace. Aromatic oils, herbs, water, and warmth come together in treatments designed to encourage rest and recovery.
A LANGUAGE OF AROMA
Patagonia is also experienced through the senses: the wind, long walks, cold air, water, and the vastness of its
Overlooking Última Esperanza Fjord in Puerto Bories, The Singular Wellness Spa offers another way to experience Patagonia, at a slower pace. Aromatic oils, herbs, water, and warmth come together in treatments designed to encourage rest and recovery.
ROOTED IN PATAGONIA
Black truffles (Tuber melanosporum) grow underground in a symbiotic relationship with the roots of specific trees. At Terratruf, they are cultivated primarily alongside Spanish holm oaks, requiring time, care, and precise growing conditions.
Specially trained dogs detect the scent of mature truffles, signaling when each one is ready to be carefully harvested.
a harvest guided by scent
Once located, each truffle is carefully lifted from the soil. The harvest combines the dogs’ sense of smell with the team’s hands-on work—a precise process guided by experience, intuition, and knowledge of the crop.
BEYOND AROMA
Understanding how an ingredient is cultivated and harvested also changes the way it is handled in the kitchen.
At The Singular Santiago and The Singular Patagonia, black truffles are incorporated into selected dishes with close attention to their intensity, seasonality, and provenance.
The connection between ingredient, craft, and origin begins long before it reaches the table.
ANOTHER WAY TO EXPERIENCE THE LANDSCAPE
Javier Rozas founded Terratruf in 2007 to develop a crop that was still largely unfamiliar in Chile. The plantation was established in Coihueco the following year; its first truffles appeared in 2014, after a six-year wait.
Its development has required observation, learning, and continual adaptation to local conditions. Much of the work is still carried out by hand.
Behind an exceptional ingredient are time, expertise, and people.
