Viña VIK puts wine at the centre of the table with new gastronomic book

The Chilean winery has released a 123-page publication exploring how its cuisine in Millahue is conceived in direct dialogue with its wines.

Viña VIK has launched The Culinary Garden of VIK, a new gastronomic and pairing book that sets out the winery’s culinary philosophy, placing wine not as an accompaniment but as the starting point for how food is conceived and experienced.

Released on 4 February 2026, the 123-page publication documents the gastronomic vision developed at Viña VIK in Millahue, approaching cuisine as a cultural practice rooted in constant dialogue with wine. Rather than functioning as a traditional recipe book, the title offers an editorial record of the winery’s culinary work, revealing the thinking and criteria behind each preparation.

Wine as the starting point

Subtitled Imagining and Inhabiting the Land, the book explores how gastronomy at VIK is built from the vineyard, the garden and seasonality, establishing a deliberate relationship between dishes and the winery’s wines. Pairing proposals are developed in close connection with the wines, with flavours, textures and aromas designed to enhance the expression of terroir.

Throughout the publication, wine is positioned as a guiding element. Each pairing reflects a shared origin, with ingredients grown in Millahue and wines produced from the same land. This reinforces what the winery describes as a holistic vision, where vineyard, garden and kitchen operate as a single ecosystem.

The book also provides insight into VIK Zero, the winery’s agroecological restaurant. Here, menus follow a predominantly plant-based approach and are built around organic ingredients harvested from VIK’s two-hectare garden. Seasonality defines the rhythm of the kitchen, and each dish is developed in relation to the wines it accompanies.

Respect for origin

Respect for origin sits at the core of the book’s philosophy. Gastón Williams, CEO of VIK, says: “The book is born from a central idea: respect for origin. Understanding that ingredients, like wine, carry time and territory within them. Kitchens such as VIK Zero exist within that logic.”

That idea is echoed by Pablo Cáceres, Executive Chef of Vik Chile, who adds: “It is not only about technique, but about understanding the tradition and process behind each product. Just as our wines express the character of the terroir, the ingredients we grow amplify that origin. When wine and cuisine enter into dialogue, a shared language emerges—one that connects land, vineyard, and kitchen.”

Alongside reflections from the culinary team, the book features artistic photography and observations on the natural landscape of Millahue, with a focus on production processes and local biodiversity.

From a design perspective, The Culinary Garden of VIK is produced with Swiss binding, an exposed spine and visible stitching, a material choice intended to reflect transparency and structure.

The book is available via the VIK online store and at the restaurants of Viña VIK in Millahue.

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