Sweet Patagonia: Desserts to Die For

If flavors move you, Coirón Restaurant at Las Torres Lodge should definitely be on your culinary bucket list while visiting Chile’s Patagonian region.

Here, you can find a wide assortment of desserts with sensations and colors that are nostalgic of a Patagonian childhood. These flavors can transport you back to desserts that grandparents and parents prepared with so much love and that Patagonians craved as kids.

Christopher Mardones, the lodge’s pastry chef, says the idea behind creating new deserts is presenting the sweet tastes of the Magellanic, Gaucha, and Southern cultures in a single experience.

What’s on the new dessert menu?

One of the region’s most emblematic desserts is La Oveja, a sheep cheese ice cream mousse with caramelized apples and fermented honey.

Next on the menu is Rhubarb Tart, a pastry dish that nods to the hotel’s sustainability tradition as it’s made with rhubarb extracted from the Las Torres regenerative garden.

Krustel is a sweet, crispy fried dough served with lemon ice cream. The family that built the lodge brought this recipe from Croatia, so it has extra special significance at Las Torres.

And finally Picarones, dough flavored with lemon, orange, and pumpkin, and usually eaten hot with a chancaca sauce, similar to molten brown sugar.

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