Calling all foodies! Get ready to treat your taste buds at EcoCamp Patagonia, our geodesic dome hotel in Torres del Paine National Park. Our cuisine blends flavor with sustainability! Using fresh, local ingredients, EcoCamp’s culinary team crafts meals that highlight the rich flavors of Chile. Keep reading to find out what’s on the menu!
So, what’s the food like?
EcoCamp’s culinary team ensures that all travelers, from vegetarians and vegans to those who are dairy- or gluten-free, can enjoy a delicious meal. Do you have specific dietary needs or allergies? No problem! And if you love meat, fish, or seafood, there are plenty of options for you too.
To keep things exciting, the team creates a new dish every day, meaning you’ll never have the same meal twice during your stay. Inspired by Chilean cuisine, our menu features Patagonian lamb, seafood, local fish, and potatoes, among other regional ingredients.
Breakfast? Start your day with a colorful breakfast buffet, offering a variety of juices, muffins, granola, yogurt, fresh fruit, eggs, and more. Since most guests spend the day exploring the park, a hearty breakfast is essential for fueling up.
Lunch? Since EcoCamp excursions last several hours, guests receive a reusable lunch box to enjoy out in the park. After breakfast, head to our lunch prep station, where you can customize your meal with sandwiches, fresh veggies, meats, and vegetarian options, plus healthy fruit and trail snacks.
Cocktail? After an adventurous day, EcoCamp welcomes guests back with a daily cocktail and appetizer. Our professional mixologists craft a new cocktail every evening, and we also offer fresh juice and water.
Dinner? The highlight of the day! EcoCamp serves a three-course dinner featuring a starter, main course, and dessert. Guests choose from three options per course. Each dish is rich, vibrant and full of flavor. Meals are paired with Chilean wine and fresh juice.
Who makes the food?
EcoCamp’s culinary team includes over 20 staff members — chefs, waiters, bartenders, and dishwashers— all working together to create unforgettable meals. They experiment with recipes, test new flavors, and perfect every dish to ensure a perfect dining experience.
What makes it sustainable?
Beyond the incredible flavors, guests love EcoCamp’s food for its commitment to sustainability. We prioritize working with local suppliers, reducing our carbon footprint and ensuring the freshest ingredients make it to your plate. One of our partners is Rosabla, who operates 26 greenhouses and provides us with leafy greens, edible flowers, and fresh fruits.
We also focus on minimizing food waste: Non-compostable food scraps are fed to pigs. Organic waste is composted and later used in our greenhouses. Recyclable materials like glass, plastic, and metal are separated and processed at recycling centers.
