The proposal made by the chef includes a wide array of regional products cooked following ancient recipes but with a modern touch and international gourmet cuisine techniques. We tasted some dishes that had been awarded in top gastronomic contests. The starter was called “the poem of salmon and jaiba”, a cream soup containing salmon and this typical Chilean crab. A perfect appetizer. Then we were tempted by a hare carpaccio, lamb leg and Aysen salmon with a delicious sauce.
It was a surprise to see wine labels such as Casas del Toqui, viñas Morandé, Ventisquero, Laura Hartwig and other newer premium wines. For dessert, we approached the corresponding section of the restaurant and completed a typical Chilean dinner with modern elegant touches. Quality and service are principles perfectly managed at El Reloj.
As we visited the various gastronomic venues in Coyhaique, we noticed asados al palo, seafood and fish caught in the Chilean sea littoral are the protagonists of all menus. We just need to make up our minds and incorporate new flavors, textures and ways of cooking. That way we will discover different versions that pay tribute to good Patagonian cuisine.
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