five to six hours on the spit, ready when you arrive
CLP 129,000 per person≈ US$ 131
Your Magellanic lamb goes on the fire at 4 in the morning, just for your booking, and reaches its point at the moment you sit down. Five to six hours on the spit, the method Patagonia's master asadores consider unbeatable: leaning over lenga and coihue embers, in the only open fire on the block, the fat melts and bastes the meat, the slow heat breaks down the collagen and the skin turns crisp. Ribs, shoulder and leg in one hour at the table, and back to your ship in 1 h 30.
Duration: 1 h 30 pier to pier, one hour at the tableDepartures: every hour at :35, from 9:35Group: 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
Lamb cocktail empanada; the spit-roasted lamb, five to six hours over wood, in its three stages, ribs, shoulder and leg, with the trilogy of potatoes and southern-herb pebre
Austral Calafate beer or Calafate Sour, with or without alcohol; artisan calafate ice cream and a quick calafate mate
Full itinerary
The pier
3
We meet you at the exit of Muelle Prat and walk 12 minutes with the story of the first 300 sheep that arrived from the Falklands in 1877 and of the estancias that made Magallanes.
The fire
4
56
Standing at the wood-fired hearth in the centre of the house, the only open fire on the block: a welcome with Guachakai, our calafate ferment, or a pisco sour, or calafate nectar for those who don't drink alcohol. There is your lamb, on the spit since 4 in the morning, put on the fire just for your booking, leaning over lenga and coihue embers so that it is at its point at the exact moment you sit down. Over those five or six hours the fat melts slowly and runs down over all the meat, basting it without pause; the indirect heat of the dry wood breaks down the collagen of the tough muscles; the air and the heat toast the skin until it is crisp; the smoke of the native wood stays in the meat. It is the method of Patagonia's master asadores, and no oven can imitate it.
The asador
789
Tap and rotate
10
At the table in front of the fire: lamb cocktail empanada and the spit-roasted lamb in its three stages, as it is served at the estancia. First the ribs, golden and direct, with the crisp skin. Then the shoulder, deep in flavour, its fibres softened by the hours over the embers. Last the leg, tender at the centre, falling off the bone on its own. With the trilogy of potatoes and southern-herb pebre, and an Austral Calafate beer or a Calafate Sour, with or without alcohol.
To finish
1112
Artisan calafate ice cream and a quick calafate mate: whoever tastes it, legend has it, always comes back. Back to the pier with your all-aboard time in sight.
Questions
Why on the spit and not in the oven?
Five to six hours leaning over the embers: the fat melts and bastes the meat without pause, the slow heat dissolves the collagen and the meat falls off the bone, the skin toasts crisp and the native wood leaves its smoke. It is the method of Patagonia's master asadores, and it is our fire every single day.
