six courses from the southern forest, from kimchi to calafate
CLP 99,000 per person≈ US$ 100
What the forest and the southern garden give in every season, fermented and cooked over the fire: Patagonian kimchi, digüeñe, chestnuts and pine nuts, wild mushrooms, purple potato, wild apple and calafate. Vegetarian by origin; vegan on request.
Duration: 2 h pier to pierDepartures: 9:35 · 11:35 · 13:35, and 15:35 if your ship sails at 19:00 or laterGroup: 2 to 30Children 6 to 12: 50 %. Under 6: free.
Welcome with Guachakai, our calafate ferment, or a pisco sour, or calafate nectar for those who don't drink alcohol, and the story by the hearth
Six courses from the forest, one after the other: Patagonian kimchi of purple kale and rainbow carrots; digüeñe salad; chestnuts and pine nuts with sautéed wild mushrooms; austral potato gnocchi with morels and sheep's cheese; wild-forest ratatouille on ember-roasted purple potato; roasted wild apple with calafate and canelo butter
A tasting glass of Marqués de Casa Concha Chardonnay or a Calafate Sour, with or without alcohol; a calafate, rhubarb and white chocolate dessert; the calafate mate ritual
Full itinerary
The pier
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We meet you at the exit of Muelle Prat and walk 12 minutes with the story of the lenga and ñirre forests that surround Punta Arenas: the last forest before the steppe and the ice.
The fire
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Standing at the wood-fired hearth in the centre of the house: a welcome with Guachakai, our calafate ferment, or a pisco sour, or calafate nectar for those who don't drink alcohol, and the story of the gatherers of the south, who knew which branch, which mushroom and which fruit each season gave.
The forest
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In the El Gaucho country house, six courses one after the other. It opens with the Patagonian kimchi of purple kale and rainbow carrots, the way the south keeps the garden for winter. Then the digüeñe salad, the orange mushroom that sprouts on the ñirre every spring. Next, chestnuts and pine nuts with sautéed wild mushrooms: morel, chanterelle and the forest's assortment. Then the austral potato gnocchi with morels, the most sought-after mushroom in the world, and sheep's cheese. Then the wild-forest ratatouille: the region's rainbow carrots, chard, radishes, squash and mushrooms, slow-cooked on ember-roasted Patagonian purple potato. And the roasted wild apple with calafate and canelo butter, from the sacred tree. With a tasting glass of Marqués de Casa Concha Chardonnay or a Calafate Sour, with or without alcohol.
To finish
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Calafate, rhubarb and white chocolate, and the ritual of mate brewed with calafate. Legend has it that whoever tastes calafate always returns to Patagonia. Back to the pier with your all-aboard time in sight.
Questions
Is it vegan?
It is vegetarian. Vegan on request: tell us when you book and the kitchen adapts the six courses.
Prepaid with Webpay
You pay when you book, with Webpay (Transbank), in Chilean pesos.
Full refund up to 48 hours before departure; after that, no refund. If you miss the departure, there is no refund.
