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Gastronomy

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Typical Gastronomy

The typical regional cuisine of the Chilean Patagonia, is characterized by using the purest and noblest products offered by land and sea. These foods are classified as the most healthy and natural, as pastures and pure water free of pesticides and pollution give them food stamp be one hundred percent organic.
Magellanic cuisine uses a fusion of traditional food and introduced food in the area, the latter already belong to our local gastronomy, because they have been well adapted to this land, achieving a perfect development in presentation, aroma and quality of the food.

In addition to the different and more traditional foods in Magallanes you can get excellent seafood such as: oysters, snails (Trophon or Piquilhue), which are prepared in different ways within the more they are listed:

  • Pilpil (sauteed in olive oil, garlic, pepper and goat horn).
  • Or PARMESAN (with cream butter, Parmesan baked au gratin)

And as the classic SUCK (bread soaked in milk, sauce, butter, white wine and seasonings in general.

Fish are other gastronomic treasures that Magellan offers, its pure waters obtain excellent pieces of hake, sea bass and conger, these fish are cooked, baked or fried with different sauces or simply steamed and catching fish flavors and unique textures .

Easy is to get the salmon, which is presented in the most diverse smoked suggesting it forms, which will delight the most demanding gourmet visiting Magallanes.

Varieties of meat, we can highlight the controlled meat guanaco and rhea use, which is being worked by the chef of the region in different dishes with international touches, these exotic meats are used in stews, braised, etc.

FRUITS OF CHILEAN PATAGONIA
Among the most recognized is the calafate fruit belonging to the family of the "BERRIES" but this fruit is unique in this area of ​​the world, offering flavor and color to our preparations.

Legend has "EATING THE CALAFATE HAS BACK".
Rhubarb was introduced in Magallanes by English settlers, achieving fit in perfect harmony. The rhubarb is a fruit acid, so it is best to consume it and preserve it in some sweetening agent such as sugar. With rhubarb jam, kuchenes, bavarois, mousse and jams are made.

DRINKS CHILEAN PATAGONIA
This area of ​​the world which is very icy, makes your people prefer alcoholic drinks body and strong flavor, one of its traditional drink is: sour caulk, a mixture of pisco, pineapple juice, powdered sugar, lemon, ice and pulp caulk.

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