Crafted with local ingredients
Every ingredient has a place, and a name.
Beef & house-made chorizo
Founded in 1999, when a depressed cattle market left local ranchers struggling. With support from a Chilean development programme, a practical fix grew into a respected Patagonian meat boutique. They hand-make the chorizo just for The Cormorant.
Patagonian lamb
Founded by Nicolás Simunovic Sapunar, son of Croatian immigrants. From hides and wool in the 1950s he built a lamb and beef business with his sons — today one of Chile’s most modern meat plants, and the first approved to export Chilean meat to the European Union.
Native potatoes
A native variety from Chile’s ancestral potato-growing region, carried south by the Chilote settlers who helped build Magallanes, still grown by local farmers today.
Merkén
Smoky and warm, folded into the butter served with the native potatoes.
Regional seafood
Sourced from Chile, much of it raised in the cold, clean waters of Chilean Patagonia.
Cold cuts
A Punta Arenas supplier of premium southern Chilean products.
Bread
Baked fresh in-house by Camilo, the baker from Puerto Williams. Never store-bought.
Rhubarb
Grown right here in the region — in breakfast preserves, the rhubarb cake and Bar Sur’s cordials.
Berberis microphylla
A wild berry found only in Patagonia. Tehuelche and Selk’nam legend tells of two young lovers from rival peoples, kept apart by magic, one turned into the thorny calafate bush.
“Whoever eats the calafate berry always returns to Patagonia.”
