Gapasai is a small restaurant with creative and regional cuisine.
It is located on the outskirts of the town of La Cumbre, Sierras de Córdoba. 80 km from its capital and 1250 meters above sea level.

It is a family project that opened its doors in December 2008.

The restaurant works purely and exclusively with local and seasonal products. Maintains a close relationship with small producers, fishermen and collectors of the Punilla Valley.

In recent years we have created a menu by steps (10) that describes the different stages of nature in the mountain environment.
The menu tells a story of the environment, has a strong thread and puts value on local products, many of them collected and grown by us.

We Celebrate 10 years!

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Santiago Blondel


He began to train as a chef by the hand of Hubert O’Farrell in his renowned restaurant in Buenos Aires, becoming Sous Chef. He continued his career in Barcelona working at the Sant Bartomeu restaurant under the responsibility of French Chef Marc Abramovici (Michelin star chef in France and England). In 2002/04 he studied at the prestigious Hofmann School-Restaurant (a Michelin star), Barcelona. He works for the Skylight group as Sous Chef. Throughout 2004 and 2005 he works in various Catalan restaurants, including the “Racó de Can Fabes” by Santi Santamaría (three Michelin stars). He also makes important caterings in the Sabat company. Continues with three seasons in “Sa Pedrera des Pujol” one of the best restaurants in Menorca as Sous Chef and Chef patissier.
In the 2006/07 season he continues his career as Sous Chef in Forster, Australia. At the end of 2007, after seven years abroad, he returned to Argentina to settle in La Cumbre, where he proposed an elaborate cuisine directly related to his natural environment in his own restaurant GAPASAI.