El Taller

Plant-based · Conscious cooking
A light and sensory opening. Thoughtful, plant-based cuisine designed to awaken the senses and invite presence from the very first step.

Bahía Mansa

Seafood · Patagonian author cuisine
Refined cuisine inspired by the sea. Precise techniques, local ingredients, and a mature culinary vision rooted in Patagonian identity.

Asador Patagónico

Fire · Meat · Tradition
The heart of the journey. Patagonian meats slowly cooked over fire, honoring ancestral techniques, time, and abundance.

A journey through three tables It all begins with something simple

The first stop brings us back to the warmth of a home kitchen.
A comforting luche seaweed soup, served in front of you, with a small ember-baked flatbread to dip into the broth.
Then come stuffed rolls with plant-based “pino” and vegan béchamel, a recipe that traveled far before becoming part of Chilean tradition.
To finish: a delicate vegan “leche nevada”, light meringue floating in cinnamon-infused plant milk, served with parra calafate infusion.

Flavors that comfort, flavors you somehow recognize.

The journey deepens… We toast with a calafate, rhubarb or carmenere sour, alongside artisanal bread and smoked salmon. The table is shared with guanaco carpaccio, sea bass ceviche with merkén, and parmesan baked seafood. For your main course, you enjoy:
Grilled hake wit h shrimp, King crab chupe, or Garlic conger eel.A glass of wine accompanies the experience. Desserts highlight local ingredients like rhubarb, blueberries and seaweed. The flavors grow bolder. More defined.

And then fire. A pisco sour opens the final table. Cured ham, followed by Patagonian lamb and salmon cooked over open flame. Wine. Dessert. Coffee. Three stops. Three moments. One journey. We begin in the familiar. We move into depth. We end in essence. This is not just a food tour. It is something you move through and carry with you.