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 enjoying our Patagonia lodging, those going trekking or on explorations by bicycle or at sea.
The strong marine tradition of Rapa Nui means that fish is a key ingredient in its cuisine and therefore an important ingredient in our recipes. These include kahi (big-eye tuna or thunnus obesus), konzo, kana kana (a local fish similar to turbot), toremo (yellowtail) and many others. We often serve fish with sweet potatoes, a vegetable believed to have arrived on the island with the first Polynesian sailors. We also use this ingredient in pasta and desserts.
Our recipes include seasonal fruit such as banana, mango, papaya, coconut, guava and pineapple, which we prepare in different ways.
To accompany your meal, you may choose from a wide variety of wines from the Gracia, Porta, Agustinos and Veranda wineries. We have different varieties 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 cracra fish in taro leaves
Wrap the fish in taro leaves and cook in boiling water. Serve with a sauce of green papayas and yellow potato, together with green plantain, which has been boiled and then sautéed in olive oil.
Steak fillet with fried sweet potato
Sear the fillet over high heat. Serve on a bed of chopped spring onions, with julienne of sweet potato sautéed in olive oil, accompanied by a gorgonzola and cream sauce.
Purple sweet potato and ricotta ravioli
The filling for these home-made ravioli is made of sweet potato, ricotta cheese, parmesan cheese and basil. It is served with a sauce of avocado, butter, watercress and mizuna leaves.
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.
