About
The Hoteles Cumbres' Executive Chef, Diego Duran, 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. Along with a wine cellar containing more than 50 of Chile's best wines, both bars feature signature cocktails mixed with local herbs like rikarika, chanar and coca leaves.
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