宛先を読み込んでいます...
宛先を読み込んでいます...
宛先を読み込んでいます...
宛先を読み込んでいます...
宛先を読み込んでいます...
宛先を読み込んでいます...
Explora los sabores auténticos de Torres del Paine National Park en una experiencia gastronómica inolvidable.
Located in the heart of Chilean Patagonia, Torres del Paine is a nature sanctuary that offers one of the most dramatic landscapes on the planet. The park is famous for its central massif, turquoise lakes, icebergs calved from the Gray Glacier, and wildlife that includes guanacos, condors, and the elusive puma. It is a pilgrimage destination for hikers from all over the world, where the infrastructure of refuges and luxury hotels coexists with wild nature and an unpredictable climate that defines the essence of Patagonia.
The cuisine of Torres del Paine and its surroundings is robust and based on wild and cold sea products, designed to combat low temperatures.
The national dish of Patagonia. The lamb is cut open crosswise and slowly roasted in front of a wood fire for hours. It is served with boiled potatoes and pebre.
Giant deep sea crab. Its flesh is sweet and delicate; It is mainly consumed naturally, in chupe (gratin with cheese and bread) or in salads.
Lean and healthy game meat. It is prepared in carpaccio, tartare or in slow stews, offering a unique flavor reminiscent of venison.
Fresh fish from the nearby fjords and rivers, generally prepared grilled with herb butter or smoked with beech wood.
A traditional Chilean stew of vegetables and meat, which in this area is prepared with leftover roast lamb and local pumpkin.
The flagship cocktail of the region. It is a Pisco Sour mixed with the fruit of calafate (a wild berry). Tradition says that whoever tries it, returns to Patagonia.
Produced in Puerto Natales, it uses pure melt water. Its Ale and Porter varieties are very popular among hikers after a day of hiking.
More than a drink, it is a social ritual inherited from the gauchos. It is consumed at all times to provide heat and energy.
歴史、詳細な旅程、実践的なヒント、必要なすべての情報が記載された完全なガイドをご覧ください。
完全なガイドを見るThe national dish of Patagonia. The lamb is cut open crosswise and slowly roasted in front of a wood fire for hours. It is served with boiled potatoes and pebre.
Giant deep sea crab. Its flesh is sweet and delicate; It is mainly consumed naturally, in chupe (gratin with cheese and bread) or in salads.
Lean and healthy game meat. It is prepared in carpaccio, tartare or in slow stews, offering a unique flavor reminiscent of venison.
The flagship cocktail of the region. It is a Pisco Sour mixed with the fruit of calafate (a wild berry). Tradition says that whoever tries it, returns to Patagonia.
Rhubarb grows strongly in Patagonian gardens; Its acidic jam is the perfect accompaniment to kneaded bread.
It is mandatory to reserve campsites and refuges at least 6 months in advance for the W and O circuits; Entry is not allowed without a confirmed reservation. The weather changes in minutes; It is vital to dress in waterproof layers. The use of fire is strictly prohibited and punishable by imprisonment and immediate expulsion from the country. There is no cell signal or Wi-Fi in most of the park; Download your maps before entering. Payment of a digital ticket (PaseParques) is required before reaching access control.
