Our restaurant at Tierra Chiloé indulges in the rich produce of the local fishing community, which surrounds the hotel. As such, guests are treated to a plethora of seafood dishes, where mussels, sea urchins and other ocean treats fresh from the daily catch await. In addition to close ties with the local fishermen and farmers, our chef makes homemade breads and pastries, and the local specialty, the traditional “curanto”.
This celebratory preparation is done in a hole, in contact with mother earth. It cooks slowly on hot rocks stacked with meat, native potatoes, sausages and, finally, choritos (a local bivalve). Chapaleles and milcaos (types of potato bread) must also be added and, on top, nalca leaves are placed, allowing the ingredients to steam cook.
Inside, the warmly-lit walls are part of a relaxed space with handmade wooden furniture, cozy corners, hand crafted lampshades and those ever-present views of the inland sea. Often, our horses can be seen grazing on the grassy pastures surrounding the property.
When evening comes, our signature cocktail of Chilean pisco and local Ulmo honey (made from the flowers of a native tree found only in southern Patagonia) is the order of the day. Our welcoming restaurant staff are on-hand to help find the perfect Chilean wine to accompany your meal, and the bartender can be relied on to suggest a digestif for an after-dinner drink next to the copper fireplace or on the outdoor terrace with its own hearth.