In Tierra del Fuego, as well as all over Patagonia, menus include many elaborate fish and seafood dishes.

Steamed, grilled, or simply fried, seafood seduces and conquers the most discerning palates.

Trout, hake and sea bass are bright stars on the culinary horizon. The same can be said of oysters, shellfish and spider crabs; the latter are exquisite when cooked in olive oil with garlic and red pepper, or spread with creamed butter and Parmesan cheese before being baked.

More fortifying dishes, ideal for recovering the energy spent during tours are the chupes, a Patagonia classic, prepared with the ocean "harvest", and bread soaked in milk, butter, white wine and spices. Another dish that you should try is smoked salmon, a choice we promise you will not regret.

Meat also has its place of pride in the recipes of Tierra del Fuego. You should give it a chance. If you do, you will savor its delicate flavor when roasted.

For sweets lovers, Patagonian cuisine offers delicious desserts made of fruits from the region: the calafate and ruibarbo (rhubarb), whose acidity has made it a preferred ingredient of marmalades, bavarois and mousse.

If what you want is to escape from the cold, have an ona-crema, prepared with brandy, coffee liqueur and whipped cream. It is an ideal way of protecting oneself from the low temperatures.