Five fish of the Strait of Magellan, one by one, over the wood fire, each with its side and its glass: pejerrey, wild trout, regional salmon, southern hake and conger.
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
Five fish courses in clay bowls, each with its glass: griddled pejerrey with a salad of southern seaweeds; ember-grilled wild trout with roasted onion and pickled radishes; regional salmon on Strait seaweeds with crispy luche; southern hake with canelo butter and ember-roasted purple potato; fire-cooked conger with a white-wine court bouillon, roasted leeks and herb pebre
A pairing of five tasting glasses: dry sparkling wine, Sauvignon Blanc, Marqués de Casa Concha Chardonnay, Austral Calafate beer and a Calafate Sour, with a non-alcoholic version; artisan calafate ice cream and the calafate mate ritual
Full itinerary
The pier
3
We meet you at the exit of Muelle Prat and walk 12 minutes with stories of the Strait, the market and the fishermen of the end of the world.
The fire
4
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 Kawésqar, the people of the channels who lived from the sea.
By the aquarium and the bar that mirrors the Beagle Channel, five fish one by one, each with its glass: griddled pejerrey with a salad of southern seaweeds and a glass of dry sparkling wine; ember-grilled wild trout with roasted onion and pickled radishes, with Sauvignon Blanc; regional salmon on Strait seaweeds with crispy luche, with Marqués de Casa Concha Chardonnay; southern hake with canelo butter, from the sacred tree, and ember-roasted Patagonian purple potato, with Austral Calafate beer; and fire-cooked conger with a white-wine court bouillon, roasted leeks and southern herb pebre, with a Calafate Sour. All with a non-alcoholic version.
To finish
1112
Artisan calafate ice cream, the blue berry of the steppe, 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.
