For the meal to celebrate a 7-day, 6-night, dried food hike extravaganza in Torres del Paine, the final meal in PN was at a restaurant outside of the main city area. It's a little far south but worth the journey. If I'd known there was an attached bakery and sweets store, I may have been tempted to visit earlier in my stay.
The mango and chirimoya natural juices were fresh and delicious.
- Tostada Francesa con centolla CLP7,900 - there was a choice between fried king crab and king crab French toast. Large pieces of crab meat in a butter and egg crab sauce with soaked white bread. The bread was pretty average but the crab topping was wonderful;
- Pulpo Patagonico con tortilla de papas y verduras salteadas CLP10,900 - very tender soft octopus, coloured purple likely from the long cooking time. There wasn't any hint of chewiness in this version;
- Chupe de centolla CLP11,900 - this was a better crab pie than the previous versions I tried with some nice meat chunks, lots of onions and a good parmesan crust.
I think next time the grilled conger eel with black rice & butter sauteed shrimps would be an excellent alternative for a main.
Given this was the night arriving back from TdP, a dessert splurge seemed reasonable. I thought calafate cheesecake (CLP3,000) was a type of cheesecake not realising at the time it's simply a cheesecake made from the calafate berry. It tasted like a nice grape. The other cake (Kuchen Parras CLP1,500) I thought had a base of apples and crumble. The little red berries (they called them parras, but also known as corinto) being local Patagonian ones made it appealing and were small little tart things with a flavour similar to raspberries. There wasn't an apple bit in sight and it was all butter/thick crumble. Still sweet and nice but not what I expected.