“Enjoy the most delicate flavors of our dishes with the most stunning views”

Resturant by the Lake

Enjoy our exquisite dishes while contemplating the imposing panoramic countryside of Lake Nahuel Huapi. Experience the classic flavors of Patagonia, homemade pastas, fresh-baked breads and the most tempting desserts.

Charming Menu 2015

Pesos Argentinos
Starters
  • Scallops with zucchini and lemon cream 113 ARS
  • Octopus carpaccio 122 ARS
  • Shrimp, mango and almond cream 122 ARS
  • Burrata, tomato confit, focaccia and pesto 113 ARS
  • Corn and camembert creme brulée with tomato chutney 105 ARS
  • Blood sausage croquette, fennel and green apple salad 96 ARS
  • Gazpacho and escabeche of vegetables bruschetta 96 ARS
Salads and Soups
  • Garden Salad 96 ARS
  • Daily soup 70 ARS
Pastas
  • Lamb ravioli with a light cream of potato, carrot and celery 166 ARS
  • Saffron fettuccine with shrimp 174 ARS
  • Spinach and goat cheese cannelloni with tomato sauce 166 ARS
  • Butternut squash and gruyere sorrentini with broccoli cream 148 ARS
  • Grilled eggplant and quinoa ravioli with arugula, tomato and almonds 166 ARS
Main Courses
  • Lamb rack and shank, ratatouille, potatoes and dry tomato chimichurri 227 ARS
  • Tenderloin medallion, asparagus escabeche, carrot strudel and rose-hip sauce 218 ARS
  • Grilled bondiola, beet choucroute and sweet potatoes 209 ARS
  • Trout en papillote with caper butter, olive spread, and steamed vegetables 174 ARS
  • Chicken scaloppini, peach, chestnut and cous-cous with greek yoghurt 174 ARS
  • Cheese fondue (for two people) 375 ARS
Desserts
  • Chocolate volcano, creme anglaise and seasonal fruit 113 ARS
  • Red fruit trifle: panna cotta, red fruit compote and granola crumble 96 ARS
  • Argentina’s sweet potato and cheese dessert with chocolate pastry cream and almond brittle 96 ARS
  • Peach bourdaloue with vanilla iced cream 96 ARS
  • Affogato chocolate mousse 105 ARS
  • Orange panna cotta with mango coulis 96 ARS
US Dollars
Starters
  • Scallops with zucchini and lemon cream 13 USD
  • Octopus carpaccio 14 USD
  • Shrimp, mango and almond cream 14 USD
  • Burrata, tomato confit, focaccia and pesto 13 USD
  • Corn and camembert creme brulée with tomato chutney 12 USD
  • Blood sausage croquette, fennel and green apple salad 11 USD
  • Gazpacho and escabeche of vegetables bruschetta 11 USD
Salads and Soups
  • Garden Salad 11 USD
  • Daily soup 8 USD
Pastas
  • Lamb ravioli with a light cream of potato, carrot and celery 19 USD
  • Saffron fettuccine with shrimp 20 USD
  • Spinach and goat cheese cannelloni with tomato sauce 19 USD
  • Butternut squash and gruyere sorrentini with broccoli cream 17 USD
  • Grilled eggplant and quinoa ravioli with arugula, tomato and almonds 19 USD
Main Courses
  • Lamb rack and shank, ratatouille, potatoes and dry tomato chimichurri 26 USD
  • Tenderloin medallion, asparagus escabeche, carrot strudel and rose-hip sauce 25 USD
  • Grilled bondiola, beet choucroute and sweet potatoes 24 USD
  • Trout en papillote with caper butter, olive spread, and steamed vegetables 20 USD
  • Chicken scaloppini, peach, chestnut and cous-cous with greek yoghurt 20 USD
  • Cheese fondue (for two people) 43 USD
Desserts
  • Chocolate volcano, creme anglaise and seasonal fruit 13 USD
  • Red fruit trifle: panna cotta, red fruit compote and granola crumble 11 USD
  • Argentina’s sweet potato and cheese dessert with chocolate pastry cream and almond brittle 11 USD
  • Peach bourdaloue with vanilla iced cream 11 USD
  • Affogato chocolate mousse 12 USD
  • Orange panna cotta with mango coulis 11 USD
Euros
Starters
  • Scallops with zucchini and lemon cream 11 EUR
  • Octopus carpaccio 12 EUR
  • Shrimp, mango and almond cream 12 EUR
  • Burrata, tomato confit, focaccia and pesto 11 EUR
  • Corn and camembert creme brulée with tomato chutney 11 EUR
  • Blood sausage croquette, fennel and green apple salad 10 EUR
  • Gazpacho and escabeche of vegetables bruschetta 10 EUR
Salads and Soups
  • Garden Salad 10 EUR
  • Daily soup 7 EUR
Pastas
  • Lamb ravioli with a light cream of potato, carrot and celery 17 EUR
  • Saffron fettuccine with shrimp 18 EUR
  • Spinach and goat cheese cannelloni with tomato sauce 17 EUR
  • Butternut squash and gruyere sorrentini with broccoli cream 15 EUR
  • Grilled eggplant and quinoa ravioli with arugula, tomato and almonds 17 EUR
Main Courses
  • Lamb rack and shank, ratatouille, potatoes and dry tomato chimichurri 23 EUR
  • Tenderloin medallion, asparagus escabeche, carrot strudel and rose-hip sauce 22 EUR
  • Grilled bondiola, beet choucroute and sweet potatoes 21 EUR
  • Trout en papillote with caper butter, olive spread, and steamed vegetables 18 EUR
  • Chicken scaloppini, peach, chestnut and cous-cous with greek yoghurt 18 EUR
  • Cheese fondue (for two people) 38 EUR
Desserts
  • Chocolate volcano, creme anglaise and seasonal fruit 11 EUR
  • Red fruit trifle: panna cotta, red fruit compote and granola crumble 10 EUR
  • Argentina’s sweet potato and cheese dessert with chocolate pastry cream and almond brittle 10 EUR
  • Peach bourdaloue with vanilla iced cream 10 EUR
  • Affogato chocolate mousse 11 EUR
  • Orange panna cotta with mango coulis 10 EUR
Reais
Starters
  • Scallops with zucchini and lemon cream 37 BRL
  • Octopus carpaccio 40 BRL
  • Shrimp, mango and almond cream 40 BRL
  • Burrata, tomato confit, focaccia and pesto 37 BRL
  • Corn and camembert creme brulée with tomato chutney 34 BRL
  • Blood sausage croquette, fennel and green apple salad 31 BRL
  • Gazpacho and escabeche of vegetables bruschetta 31 BRL
Salads and Soups
  • Garden Salad 31 BRL
  • Daily soup 23 BRL
Pastas
  • Lamb ravioli with a light cream of potato, carrot and celery 54 BRL
  • Saffron fettuccine with shrimp 57 BRL
  • Spinach and goat cheese cannelloni with tomato sauce 54 BRL
  • Butternut squash and gruyere sorrentini with broccoli cream 48 BRL
  • Grilled eggplant and quinoa ravioli with arugula, tomato and almonds 54 BRL
Main Courses
  • Lamb rack and shank, ratatouille, potatoes and dry tomato chimichurri 74 BRL
  • Tenderloin medallion, asparagus escabeche, carrot strudel and rose-hip sauce 71 BRL
  • Grilled bondiola, beet choucroute and sweet potatoes 68 BRL
  • Trout en papillote with caper butter, olive spread, and steamed vegetables 57 BRL
  • Chicken scaloppini, peach, chestnut and cous-cous with greek yoghurt 57 BRL
  • Cheese fondue (for two people) 123 BRL
Desserts
  • Chocolate volcano, creme anglaise and seasonal fruit 37 BRL
  • Red fruit trifle: panna cotta, red fruit compote and granola crumble 31 BRL
  • Argentina’s sweet potato and cheese dessert with chocolate pastry cream and almond brittle 31 BRL
  • Peach bourdaloue with vanilla iced cream 31 BRL
  • Affogato chocolate mousse 34 BRL
  • Orange panna cotta with mango coulis 31 BRL
Pesos Chilenos
Starters
  • Scallops with zucchini and lemon cream 8,009 CLP
  • Octopus carpaccio 8,625 CLP
  • Shrimp, mango and almond cream 8,625 CLP
  • Burrata, tomato confit, focaccia and pesto 8,009 CLP
  • Corn and camembert creme brulée with tomato chutney 7,393 CLP
  • Blood sausage croquette, fennel and green apple salad 6,777 CLP
  • Gazpacho and escabeche of vegetables bruschetta 6,777 CLP
Salads and Soups
  • Garden Salad 6,777 CLP
  • Daily soup 4,929 CLP
Pastas
  • Lamb ravioli with a light cream of potato, carrot and celery 11,706 CLP
  • Saffron fettuccine with shrimp 12,322 CLP
  • Spinach and goat cheese cannelloni with tomato sauce 11,706 CLP
  • Butternut squash and gruyere sorrentini with broccoli cream 10,474 CLP
  • Grilled eggplant and quinoa ravioli with arugula, tomato and almonds 11,706 CLP
Main Courses
  • Lamb rack and shank, ratatouille, potatoes and dry tomato chimichurri 16,018 CLP
  • Tenderloin medallion, asparagus escabeche, carrot strudel and rose-hip sauce 15,402 CLP
  • Grilled bondiola, beet choucroute and sweet potatoes 14,786 CLP
  • Trout en papillote with caper butter, olive spread, and steamed vegetables 12,322 CLP
  • Chicken scaloppini, peach, chestnut and cous-cous with greek yoghurt 12,322 CLP
  • Cheese fondue (for two people) 26,492 CLP
Desserts
  • Chocolate volcano, creme anglaise and seasonal fruit 8,009 CLP
  • Red fruit trifle: panna cotta, red fruit compote and granola crumble 6,777 CLP
  • Argentina’s sweet potato and cheese dessert with chocolate pastry cream and almond brittle 6,777 CLP
  • Peach bourdaloue with vanilla iced cream 6,777 CLP
  • Affogato chocolate mousse 7,393 CLP
  • Orange panna cotta with mango coulis 6,777 CLP