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Gastronomy1

Gastronomia

Typical Gastronomy

The typical regional gastronomy of the Chilean Patagonia is characterized by using the purest and most noble products offered by the land and the sea. These foods are listed as the most healthy and natural, since pastures and pure water free of pesticides and contamination give them the seal of being one hundred percent organic food.
Magellan gastronomy uses a fusion of typical food and food introduced in the area, the latter already belong to our local gastronomy, because they have been very well adapted to this land, achieving a perfect development in presentation, aroma and quality of food. Of the different and more traditional foods it is possible to get excellent seafood in Magallanes such as: oysters, crabs, which are prepared in different ways within the most quoted are:

  • Al PILPIL (sautéed in olive, garlic, and chili goat bunch).
  • OR LA PARMESANA (with butter cream, parmesan cheese baked in the oven)

And as the most classic CHUPE (bread soaked in milk, sofrito, butter, white wine and condiments in general. The fish are other of the gastronomic riches that Magallanes offers, from its pure waters we obtain excellent pieces of southern hake, sea bass and conger, These fish are prepared, baked or fried with different sauces or simply steamed and reaching the fish flavors and textures unequaled. Easy is to get the salmon, which is presented in the most diverse ways suggesting smoked, which will delight the most demanding gourmet That visit Magellan. Of the varieties of meats, we can emphasize the controlled use of the guanaco and ñandú meat, which is being worked by the chefs of the region, in different dishes with international touches, these exotic meats are used in stews, Broths, etc. FRUITS OF THE CHILEAN PATAGONIA
Among the best known fruits is the calafate that belongs to the family of "BERRIES", but this fruit is unique in this area of ​​the world, offering flavor and color to our preparations. It has a legend "EL QUE COME CALAFATE HAS TO RETURN ".
The rhubarb was introduced in Magellan by the English settlers, managing to adapt in perfect harmony. Rhubarb is an acidic fruit, so it is best to consume it and preserve it in some sweetening agent such as sugar. With rhubarb, jams, kuchenes, bavarois, mousse and jams are made. BEVERAGES OF THE CHILEAN PATAGONIA
This area of ​​the world that is quite icy, makes people prefer alcoholic beverages and strong flavor, one of their traditional drinks is: sour caulk, a mixture of pisco, pineapple juice, sugar, lemon, ice and ice Caulking pulp.
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