Patagonian cooking and energy for the whole day.
At CRL the table is part of the program. We work with seasonal, local Aysén ingredients, and every menu is designed to support long days outdoors: full meals, good hydration, and trail snacks for the river, the mountain, or the lake.
William Hernández
With 14 years of experience in gastronomy, William has worked across different kitchens and culinary cultures, with professional experience in Chile and Mexico. His cooking starts from respect for ingredients, seasonality and the origin of each product, with a balanced, honest approach that has its own identity.
At Coyhaique River Lodge, he develops a cuisine inspired by Patagonia, its products, its preparations and its seasons, so that guests can get to know this region through its flavors as well.
How We Cook
At Coyhaique River Lodge we cook with seasonal products from the Aysén region, with technique and without frills. In season, the vegetables come from El Huerto 4 Estaciones and Huerto La Pirámide.
Breakfasts that keep you going. Field lunches, as a picnic or in a box, and snacks for long hours of fishing, trekking or riding.
Dinner closes the day: a shared table, Chilean wines and time to talk over the day. During the week, an asado in the quincho, our covered grill house. At the end of the program, lamb roasted over an open fire (asado al palo).
What to Expect at the Table
Aysén Produce
Seasonal, regional ingredients, cooked with technique and without artifice.
Fuel For The Day
Hearty breakfasts, field lunches (picnic or boxed) and snacks to keep energy and focus up through hours of fishing, hiking or horseback riding.
Dietary Needs & Allergies
Vegetarian, vegan, gluten-free or other needs — tell us when you book and we build it into your stay's menu.
The Table At Day's End
Dinner closes the day: a shared table, Chilean wines, and time to recap the day.
We Accommodate Your Diet
Vegetarian, vegan, gluten-free or other dietary needs: let us know when you book and we will build them into your stay's menu.