We had mussels with parmasan and the pil-pil shrimps. The shrimps were too salty. The mussels boring
1 - 10 of 41 reviews
On a rainy, blustery day we stopped for a late lunch and found this local gem. The inside looks just like the old roadhouse it has probably always been -- full of knick-knacks and funny signs and random things that people have brought back to...More
Very sympa resto. We took the kuranto and the plate was really big and tasty. Take 1 portion to share with 2 persons. This is really enough! Good price. Very friendly people. We had a nice talk with the family. Recommended.
This place was recommended to me as one where I could try the tradition dish of the island -- note that they do not cook it in an open fire. I only had it once so I don't have anything to compare it to. The...More
As 'foodies' we were looking forward to trying this local dish. Nice people, atmospheric restaurant though an awful food experience. Overcooked shell fish, empty shells to bulk appearance, horrible potato cakes; meat was edible though without taste - soup was pretty good though could not...More
Me and my friends ordered fish. I ordered a seabass that was amazing. The service was excellent. This restaurant is one of the things I miss the most in Chiloe.
Went there with family. Place is small, we got a very small table (for 5) and they kindly moved us to a larger table when it was free. Staff was very kind and friendly. Ambient and decoration is nostalgic, with bits from Ancud and Chiloe's...More
Got this restaurant's info from Lonely Planet Chile book, went there and ordered curanto and paila marina. The curanto's portion was huge, enough for two person! Taste good, I like the chicken best. The soup was too salty, if the salt reduced 80%, it would...More
Small restaurant with seven tables. Bohemian style and typical from Ancud. Decorated with lots of pictures. Good service and attention. Good food. Average prices.
Go8d food but nothing extraordinary. If you sit in the line of the door it is very cold every time someone opens the door. Merluza a la plancha, hake, is delicious. Salmon good, also. But it did not live up to its reputation.