Luxury of the essential is the concept behind the food we prepare. We seek to enhance the original flavors of selected ingredients, avoiding excess and alteration.
Our cuisine offers pure flavors based on the best-quality ingredients, many of which are produced locally. It is healthy and well-balanced, ideal for people going trekking, horseback riding or looking for a great Atacama restaurant while on other explorations.
At explora Atacama we use quinoa to prepare salads, risotto and tabouli. Quinoa is a cereal that grows at 3,500 meters (11,482 feet) above sea level and which has been cultivated since time immemorial by the Atacameño people. We also serve Pataska, a local recipe from the area which consists of a delicious stew of sweetcorn mixed with vegetables.
With the fruit of the chañar (Geoffroea decorticans), a tree native to Atacama which grows in the patios of the lodge, we make a thick, sweet honey which forms the basis of an unforgettable dessert: turrón de Chañar (nougat).
To accompany your meal, you may choose from a wide variety of wines from the Gracia, Porta, Agustinos and Veranda wineries. We have varietals from Chile's main wine-producing areas. If you would like to explore Chilean wine in greater depth, you may wish to consult our premium list; these wines are available at additional charge.
Some dishes
Roast lamb with quinoa
Sear the leg of lamb in a non-stick frying pan. Roast in the oven for 4 hours at 160ºC (320ºF), until the meat is so tender it falls away from the bone. Serve on a bed of boiled quinoa with vegetables sautéed in olive oil and a sauce prepared by whisking and then reducing the meat gravy over a low heat.
Confit of duck with beans
Coat the duck with a mixture of bread crumbs, parsley, sautéed onion and garlic and roast for 20 minutes. Serve with beans cooked over a low heat, tomatoes roasted with thyme, rosemary, icing sugar and olive oil, and a sauce made of spinach and chicken stock.
Pataska with vegetables
Place the sweetcorn in cold water and bring to a boil. Once cooked, drain and allow to cool. Boil for another 2 hours with beef shank. Serve with vegetables: boiled carrots and zucchini (courgette), sautéed onion and pepper and a thick sauce of sweet potato boiled in chicken stock.
LAURENT PASQUALETTO, CHEF
Laurent was born in France, where he studied and began his career as a chef. Like many people, he first came to Chile on holiday and liked it so much that he began working at explora. That was 10 years ago.
He now manages a group of 40 people, from cooks to pastry chefs, and his role involves designing our menus and finding ingredients, as well as training staff.
Laurent is passionate about nature and likes scuba diving and trekking in the mountains.
