Restaurant Menu del Dia

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ENTRADA + PLATO PRINCIPAL + POSTRE. 40.000$

Menu de la tarde (3pm a 6pm) 🙌

Our evening menu between Lunch and Dinner, from 3pm until 6pm.

Tabla de Quesos Locales + Españoles.

Cheese Platter : Local + Spain cheese.

Sandwich del dia: Proteina + vegetales del dia.

Daily sandwitch : protein + vegetables choosen daily.

Tentacion Dulce: pasteleria del dia seleccion del chef.

Daily pastry selected by our chef. Please ask waiter for options.

📍Address:

Ruta 7 Km 253.

⏱️ Opening hours:

Breakfast: 8:00 - 10:00 hrs Lunch: 13:00 - 15:00 hrs

Dinner: 20:00 - 22:00 hrs

📖 Learn about Us :

Supplying Hotel Operations with Orchard Products

As part of our strategic business plan, we aim to establish a robust partnership between our local orchards and the hospitality industry, specifically targeting hotels in need of a steady, high-quality supply of fresh produce.

https://www.patagonialandconservation.com/2023/05/12/supplying-hotel-operations-with-orchard-products/

Sustainable Food Production in Chaitén Province

Farmers in Chaitén are not just growers; they are custodians of the land, tenderly nurturing the soil, and in turn, it gives them a bounty of nourishment. Every seed planted is a promise, every sprout a beacon of hope, and every harvest a testament to the resilience of both the land and its people.

https://www.patagonialandconservation.com/2023/05/12/sustainable-food-production-in-chaiten-province/

Sustainable Food Production in Chaitén Province

Embracing Local Harvest: The Rise of Organic Homemade Juices

In the evolving world of health and wellness, there’s a growing trend that’s turning heads: organic homemade juices made from locally harvested produce. These nourishing elixirs offer a myriad of benefits for our bodies, communities, and the environment.

https://www.patagonialandconservation.com/2023/05/11/embracing-local-harvest-the-rise-of-organic-homemade-juices/

Buenas Prácticas en la Economía Circular en la Cocina de un Hotel

La estrategia efectiva para la reducción de desperdicios de alimentos debe integrarse en las actividades y rutinas diarias de todos los empleados del hotel. Esto implica un cambio cultural a nivel organizacional, comenzando desde la dirección hasta los empleados operativos, para mejorar la eficiencia operativa y reducir los desperdicios .

https://www.patagonialandconservation.com/2024/06/06/buenas-practicas-en-la-economia-circular-en-la-cocina-de-un-hotel/

Buenas Prácticas en la Economía Circular en la Cocina de un Hotel

Feedback Restaurant

Restaurant Menu del Dia

ENTRADA + PLATO PRINCIPAL + POSTRE. 40.000$

Menu de la tarde (3pm a 6pm) 🙌

Tabla de Quesos Locales + Españoles.

Sandwich del dia: Proteina + vegetales del dia.

Tentacion Dulce: pasteleria del dia seleccion del chef.

📍Address:

⏱️ Opening hours:

📖 Learn about Us :

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