The scientific name of the sarsaparilla is (Ribes spp.). It is one of the berries of Patagonia. It is found in the forests of the sub-Antarctic ecoregion of Puerto Natales. 

The indigenous people used its leaves as medicine and the fruit as food. The sarsaparilla is small. It has a sweet taste, which, together with its antioxidant content, has led to its innovative use in local gastronomy. It is used in desserts, ice creams, drinks and healthy preparations, increasingly demanded by tourists who value Patagonia for its pristine and natural uniqueness.

This fish grows in crystalline waters surrounded by a pure and natural environment under the influence of the Humboldt current.  The icy waters in which it lives make it a product with a mild flavour, but full of nuances, with a firm texture, which separates into delicate and fine slices. 

 Hake natalina only comes into contact with humans when it is caught. It is a light and healthy food that is highly appreciated in the kitchen. It is a product present in our simple and more elaborate recipes.

The healthiest of our marine Patagonia, cooked the old-fashioned way.

The golden conger eel is one of the three species of conger eel found in Chile and owes its colloquial name of ‘golden’ to the reddish colour of its belly, throat and lips. It is low in fat, has a delicate flavour and a firm texture. Its flesh is white. In Puerto Natales, the golden conger eel is prepared as a stew, marinated, as medallions, fried, steamed, or baked and as an ingredient for other seafood preparations.

The Patagonian spider crab (Lithodes santolla), also known as Magellanic or southern king crab, thrives in the cold, pure waters of Puerto Natales’ fjords and canals. Its pearly, soft, and tender meat offers a unique, delicious flavor and exceptional mouthfeel, making it a versatile delicacy for starters, main courses, or sandwiches.

Rhubarb, introduced to Patagonia by English immigrants over a century ago, is a cherished vegetable used medicinally and in cooking. Belonging to the Polygonaceae family, its stem is rich in manganese, iron, phosphorus, and potassium. With a woody texture, it’s briefly cooked before use. In Puerto Natales, rhubarb features in ice creams, desserts, drinks, sweets, and jams, blending tradition with culinary innovation.

In Patagonia, Chile, salmon is a prized delicacy from pure sea waters, valued for its pink, soft, and versatile flesh. Sustainable production focuses on low carbon footprints and reduced water use, with exports reaching five continents. A superfood, salmon is rich in protein, Omega-3 fatty acids, vitamins, and minerals, making it highly sought-after in southern hemisphere gastronomy.

Guanaco, a llama-like herbivore, was a primary food source for Patagonia’s indigenous peoples, pumas, and condors until the 19th century. After a population decline, recent overpopulation has prompted management plans to balance coexistence with other livestock. Its mild-flavored, low-fat, high-protein meat is versatile, enjoyed in sandwiches, main courses, starters, and carpaccio, complementing adventurous days in Patagonia.

Puerto Natales’ lamb, a highlight of Patagonian cuisine, is cherished by locals and tourists for its tender, low-fat meat. Raised on natural pastures in vast, stress-free Patagonian territories, far from industrialized farms, it offers a versatile, flavorful gastronomic experience that reflects the deep connection between Patagonian people and their natural environment.

In Puerto Natales, southern (Austrochlamys natans) and Patagonian (Zygochlamys patagonica) scallops are culinary highlights, sourced from pristine Patagonian sea channels near thousand-year-old ice. Their unique flavor stems from the region’s waters and climate. Part of indigenous culinary traditions, these scallops are rich in carbohydrates, fats, proteins, Omega-3 fatty acids, zinc, vitamin D, selenium, iron, magnesium, and phosphorus, making them a prized, nutrient-packed delicacy.