Locally grown ingredients, such as Patagonian hare, lamb, South American king crab, white strawberries, rhubarb, seaweed and Patagonian honey will tempt the palate as the chef re-imagines traditional, regional recipes. To complement the delectable dishes coming out of the kitchen, guests can choose from a variety of wines from each grape growing valley of Chile.

With seating for 40, intimate El Asador showcases delicious and inventive fare. The restaurant revolves around the open wood burning grill, where meats such as lamb, guanaco, rabbit and beef are prepared with other distinctive delicacies.