SynopsisVIK Winery in Chile's Millahue Valley provides a unique hyper-local dining experience. Its estate gardens supply fresh produce for daily changing menus. Guests can enjoy plant-based dishes and award-winning wines. The winery also offers art and horseback riding. It is a sensory escape where the land influences the food.Nestled in Chile's Millahue Valley, VIK Winery isn't just a place to sip wine - it's also a chance to enjoy a masterclass in hyper-local dining. While the futuristic architecture grabs your attention, the real magic happens at the table. VIK treats gastronomy not as a side note to their bold reds but as its equal partner.The estate's culinary crown jewels, Milla Milla and Pavilion, deliver seasonal tasting menus that serve up the Chilean landscape on a plate. But the true showstopper is La Huerta. This organic, al-fresco gem operates on a zero-mile ethos, sourcing directly from a two-hectare garden, growing 250 varieties of produce.The mostly plant-based menu changes daily, offering vibrant dishes like strawberry-cucumber gazpacho, clay-oven vegetable empanadas, and wood-fired lettuce topped with potato foam, crispy quinoa and local truffles.Between meals, you can trek the estate on horseback or explore the contemporary art. But everything here orbits back to the glass and the plate.As night falls, the ultimate nightcap is sipping an award-winning blend beneath an impossibly clear, starlit valley sky. It is an indulgent, sensory- first escape where the land dictates the menu and gastronomy takes centre stage. ...moreElevate your knowledge and leadership skills at a cost cheaper than your daily tea.Subscribe Now