Dishes with an ocean tang. Temptingly charcoal-grilled meat. Piping-hot soup that banishes the cold. Enjoy your meal at the Torres del Paine, a place where choice morsels from sea and land come together blending into the appetizing Patagonian cuisine.

The chef's recommendation: crabs, scallops, winkles, salmon and seafood in different shapes and with different side dishes. If you wish to savor an unforgettable moment, give the "aye" to the parmesan scallop: this recipe consists of spreading this "fruit of the sea" with butter cream and parmesan cheese before baking it.

Or, why not try the pilpil crab, sautéed in olive oil with garlic and "goat horn" chili.

Those returning from a long walk will not be able to refuse a clam soup, including rice and aromatic herbs. Another unbeatable vegetable stew is the classic chupe, based on seafood, milk-soaked bread, butter, white wine and spices.

The Patagonian menu is not complete without delicious hake, sea bass and conger eel, either baked, fried or steam-cooked. These species abound in Magellan waters and taste wonderful.

If you prefer red meat, don't forget to try the asado al palo or "cross-staked barbecue", a succulently typical recipe of Patagonian cuisine, prepared with tender lamb speared on a 1 meter-long stake, vertically skewered into the ground near the flames, adding a distinctive flavor.
To ward off and banish the effects of the cold, nothing beats the ona-crema (ona-cream), brandy-based drink, with coffee liquor and chantilly cream. After this brief recommendation, all there is left to say is: "enjoy your meal!!!".