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 authentic flavors based on the best-quality ingredients, many of which are produced locally. The food is healthy and well-balanced, ideal for people going trekking, horseback riding or on other explorations while staying with us at our Patagonia luxury hotel.
Our menus include some of the best local dishes, such as Magellanic lamb, southern king crab and delicious fish and vegetables.
In the quincho (barbecue area), for example, you can enjoy traditional spit-roast lamb prepared by Patagonian gauchos, or a home-made empanada (Chilean turnover) filled with meat and corn.
To accompany your meal, you may choose from a wide variety of wines from the Gracia, Porta, Agustinos and Veranda wineries. We have different 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.
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.
SOME DISHES
Oven-roasted Wagyu beef rib with chickpeas and vegetables
Sear the meat in a frying pan over moderate heat. Then place it in the oven and roast at 160ºC (320ºF) for three hours.
Carve into 2-centimeter (1/2-inch) thick slices and serve with chickpeas and a sauce made by reducing stock over a low heat, seasoned with merken, a type of chile.
Grouper in spicy pilpil sauce
Season the grouper with olive oil, thyme and unpeeled garlic cloves and bake it in the oven.
Serve with fennel cooked in water with oil, salt and sugar; roasted tomatoes with rosemary; and a sauce made of fish stock and chlorophyl extract.
King crab ravioli with clam sauce
This home-made ravioli is filled with king crab meat, boiled zucchini (courgette), grated cheese, chopped chives and olive oil.
It is served with a sauce made with clams, shallots sautéed in butter, thyme, cream and parmesan cheese.
