However, since the guanaco is a protected animal in both Chile and Argentina, it is unlikely to appear commonly as restaurant fare. Trout and centolla (king crab) are also common, though overfishing of centolla has made it increasingly scarce. In the area around Bariloche, a noted Alpine cuisine tradition remains, with chocolate bars and even fondue restaurants, and tea rooms are a feature of the Welsh communities in Gaiman and Trevelin, as well as in the mountains.[1] Since the mid-1990s, some success with winemaking has occurred in Argentine Patagonia, especially in Neuquén.