Fuegian Cuisine Cooking Demonstration

This is a class where the chefs will share their recipes and secrets to Fuegian cuisine’s most characteristic ingredients: locally-caught centolla (king crab) from the Beagle Channel and merluza negra (Patagonian toothfish) caught fresh from the icy southern Atlantic Ocean. After the class, we’ll taste everything during a dinner at the hotel’s Reinamora restaurant.