Tierra del Fuego's cuisine is a combination of sea and land products. From the cattle ranchs in the North of the island, to the Beagle Channel in the South, Fueguian gastronomy offers a variety of flavors and textures.

For meat lovers, the Fuegian lamb is an excellent choice, since it has a distinctive flavor that comes from the quality of the pastures. Traditionally the lamb is roasted on a pit, which garantees a slow cooking and a tender texture. You can also try it as a filling for pasta and pastries or in gourmet dishes.

The Beagle Channel provides king crab, a crustacean that inhabits the depths of Tierra del Fuego's archipelago.  The crab is catched by local fishermen and it can be consumed fresh, with a pinch of lemon juice, or in more elaborated dishes such as salads, entries, canapes and pasta.  Other  seafood that you can find at the local restaurants is  mussels, clams, scallops, sea urchins, and squid rings.

The trout (brown, rainbow and brook), from the rivers and lakes of the island, is another popular dish. You can taste it grilled, oven baked, or in sauces, entries and with pasta.

Alongside these products, you can also try the local spices, the black garlic, the calafate (a blueish blackberry), the ruibarb jam, chocolate and craft beers and liquors.

Explore Tierra del Fuego and delight yourself with our Fueguian flavours.