Puerto Nativo

Eating

The greatest thing about having Chilean hosts who have lived in Italy is that it comes out in the food. Combine tasty Italian fare like fresh pasta with the local Chilote influence and the natural larder that goes with the territory, all enhanced by an array of Chilean wine and cider, and you can’t really go wrong.

Fish soups, traditional barbecues, spit-roasted pork and endless shellfish caught fresh from the sea (including natural oysters - these are the best in Chile and renowned by Oyster fanatics) are all part and parcel of Puerto Nativo fare. You can also sample mussels, crabs and even sea urchins. Add to these regular helpings of newly-caught salmon, trout and rovalos, compliments of Marco and even home-smoked if preferred, and it would seem you're spoilt for choice. For vegetarians, fresh vegetables from the local market are transformed into tasty dishes or tossed up into salads (there's even a unique Chilote potato!).

And if you’re one of those people who simply can’t choose, then don’t - plump for the classical Chilote dish curanto en hoyo. The recipe is as follows: dig small hole (or hoyo), fill with fire, cover with palm leaves, throw in a large helping of most of the above food, place more palm leaves on top and leave to steam gently for half an hour. Ingenious in its simplicity, and deliciously effective. All in all, you’ll probably find yourself eating more healthily than you ever have before.

Breakfast is a straightforward affair, with bread and jam accompanied by cheese and cold meats. Lunch is usually a picnic, or a stop-off to sample one of the local restaurants mid-way through a day excursion.