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Hotel Cumbres San Pedro de Atacama is ideally situated to explore the High Andes with its desert saltpans, lagoons, volcanoes, geysers, and thermal springs. The property's rooms and suites feature amenities such as free Wi-Fi, coffee machines, minibars, hairdryers, air-conditioning, TVs and telephones. Guests can conveniently enjoy meals on-site. Leisure amenities include bars and a spa featuring an array of pools and saunas and a gym.
Each of the 2 Junior Suite Rooms features a king bed, private terrace, outdoor shower, flat screen satellite TV 32", Wi-Fi, independent air conditioning and heating, a mini bar and a digital safe.
The 6 Double Superior Rooms all contain a king bed, private terrace, outdoor shower, flat screen satellite TV 32", Wi-Fi, independent air conditioning and heating, a mini bar and a digital safe.
Each Twin Room has 2 twin beds, an outdoor shower, flat screen satellite TV 32", private terrace, Wi-Fi, independent air conditioning and heating, a mini bar, and a digital safe.
There's a choice between a double or twin beds. The room has an outdoor shower, flat screen satellite TV 32", private terrace, Wi-Fi, independent air conditioning and heating, a mini bar, and a digital safe.
There's a king-size bed or twin beds available upon request.
Property Facilities
Activity Desk, Bar, Business Centre, Conference Centre, Laundry Service (Available), Pool, Restaurant, Spa
Room Facilities
Air Conditioning, Complimentary Wi-Fi, Disabled Rooms, En-Suite, Laundry Facilities, Laundry Service (Available), Mini Bar, Outside Shower, Safe, Satellite / Cable Television, Verandah, Wheelchair Friendly
Services
Airport Shuttle (Available), Room Service (24 hours), Travel Desk
Kunza Restaurant
The Hoteles Cumbres' Executive Chef, Diego Durán, with direction from acclaimed Summit Hotels Chef, Claudio Ubeda, has elevated the Hotel Cumbres San Pedro de Atacama dining experience with five-star cuisine created from the freshest locally sourced ingredients. Each dish served is a union of modern culinary technique and ancient desert cooking traditions.
Lunch and dinner menus feature a daily "Tip of the Chef," which contains three dishes specially recommended by the Chef. On Saturdays from 19:30 to 22:30, the restaurant offers a barbecue featuring a selection of meats — including Palo Lamb on request — a fresh salad bar and a dessert buffet. Private dinners and cocktail receptions can be arranged for groups of 30 or more.
