“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 115 ARS
  • Octopus carpaccio 123 ARS
  • Shrimp, mango and almond cream 123 ARS
  • Burrata, tomato confit, focaccia and pesto 115 ARS
  • Corn and camembert creme brulée with tomato chutney 106 ARS
  • Blood sausage croquette, fennel and green apple salad 97 ARS
  • Gazpacho and escabeche of vegetables bruschetta 97 ARS
Salads and Soups
  • Garden Salad 97 ARS
  • Daily soup 71 ARS
Pastas
  • Lamb ravioli with a light cream of potato, carrot and celery 167 ARS
  • Saffron fettuccine with shrimp 176 ARS
  • Spinach and goat cheese cannelloni with tomato sauce 167 ARS
  • Butternut squash and gruyere sorrentini with broccoli cream 150 ARS
  • Grilled eggplant and quinoa ravioli with arugula, tomato and almonds 167 ARS
Main Courses
  • Lamb rack and shank, ratatouille, potatoes and dry tomato chimichurri 229 ARS
  • Tenderloin medallion, asparagus escabeche, carrot strudel and rose-hip sauce 220 ARS
  • Grilled bondiola, beet choucroute and sweet potatoes 212 ARS
  • Trout en papillote with caper butter, olive spread, and steamed vegetables 176 ARS
  • Chicken scaloppini, peach, chestnut and cous-cous with greek yoghurt 176 ARS
  • Cheese fondue (for two people) 379 ARS
Desserts
  • Chocolate volcano, creme anglaise and seasonal fruit 115 ARS
  • Red fruit trifle: panna cotta, red fruit compote and granola crumble 97 ARS
  • Argentina’s sweet potato and cheese dessert with chocolate pastry cream and almond brittle 97 ARS
  • Peach bourdaloue with vanilla iced cream 97 ARS
  • Affogato chocolate mousse 106 ARS
  • Orange panna cotta with mango coulis 97 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 12 EUR
  • Octopus carpaccio 13 EUR
  • Shrimp, mango and almond cream 13 EUR
  • Burrata, tomato confit, focaccia and pesto 12 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 16 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 24 EUR
  • Tenderloin medallion, asparagus escabeche, carrot strudel and rose-hip sauce 23 EUR
  • Grilled bondiola, beet choucroute and sweet potatoes 22 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) 39 EUR
Desserts
  • Chocolate volcano, creme anglaise and seasonal fruit 12 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 42 BRL
  • Octopus carpaccio 45 BRL
  • Shrimp, mango and almond cream 45 BRL
  • Burrata, tomato confit, focaccia and pesto 42 BRL
  • Corn and camembert creme brulée with tomato chutney 39 BRL
  • Blood sausage croquette, fennel and green apple salad 36 BRL
  • Gazpacho and escabeche of vegetables bruschetta 36 BRL
Salads and Soups
  • Garden Salad 36 BRL
  • Daily soup 26 BRL
Pastas
  • Lamb ravioli with a light cream of potato, carrot and celery 62 BRL
  • Saffron fettuccine with shrimp 65 BRL
  • Spinach and goat cheese cannelloni with tomato sauce 62 BRL
  • Butternut squash and gruyere sorrentini with broccoli cream 55 BRL
  • Grilled eggplant and quinoa ravioli with arugula, tomato and almonds 62 BRL
Main Courses
  • Lamb rack and shank, ratatouille, potatoes and dry tomato chimichurri 84 BRL
  • Tenderloin medallion, asparagus escabeche, carrot strudel and rose-hip sauce 81 BRL
  • Grilled bondiola, beet choucroute and sweet potatoes 78 BRL
  • Trout en papillote with caper butter, olive spread, and steamed vegetables 65 BRL
  • Chicken scaloppini, peach, chestnut and cous-cous with greek yoghurt 65 BRL
  • Cheese fondue (for two people) 139 BRL
Desserts
  • Chocolate volcano, creme anglaise and seasonal fruit 42 BRL
  • Red fruit trifle: panna cotta, red fruit compote and granola crumble 36 BRL
  • Argentina’s sweet potato and cheese dessert with chocolate pastry cream and almond brittle 36 BRL
  • Peach bourdaloue with vanilla iced cream 36 BRL
  • Affogato chocolate mousse 39 BRL
  • Orange panna cotta with mango coulis 36 BRL
Pesos Chilenos
Starters
  • Scallops with zucchini and lemon cream 8,100 CLP
  • Octopus carpaccio 8,723 CLP
  • Shrimp, mango and almond cream 8,723 CLP
  • Burrata, tomato confit, focaccia and pesto 8,100 CLP
  • Corn and camembert creme brulée with tomato chutney 7,477 CLP
  • Blood sausage croquette, fennel and green apple salad 6,854 CLP
  • Gazpacho and escabeche of vegetables bruschetta 6,854 CLP
Salads and Soups
  • Garden Salad 6,854 CLP
  • Daily soup 4,985 CLP
Pastas
  • Lamb ravioli with a light cream of potato, carrot and celery 11,839 CLP
  • Saffron fettuccine with shrimp 12,462 CLP
  • Spinach and goat cheese cannelloni with tomato sauce 11,839 CLP
  • Butternut squash and gruyere sorrentini with broccoli cream 10,593 CLP
  • Grilled eggplant and quinoa ravioli with arugula, tomato and almonds 11,839 CLP
Main Courses
  • Lamb rack and shank, ratatouille, potatoes and dry tomato chimichurri 16,200 CLP
  • Tenderloin medallion, asparagus escabeche, carrot strudel and rose-hip sauce 15,577 CLP
  • Grilled bondiola, beet choucroute and sweet potatoes 14,954 CLP
  • Trout en papillote with caper butter, olive spread, and steamed vegetables 12,462 CLP
  • Chicken scaloppini, peach, chestnut and cous-cous with greek yoghurt 12,462 CLP
  • Cheese fondue (for two people) 26,793 CLP
Desserts
  • Chocolate volcano, creme anglaise and seasonal fruit 8,100 CLP
  • Red fruit trifle: panna cotta, red fruit compote and granola crumble 6,854 CLP
  • Argentina’s sweet potato and cheese dessert with chocolate pastry cream and almond brittle 6,854 CLP
  • Peach bourdaloue with vanilla iced cream 6,854 CLP
  • Affogato chocolate mousse 7,477 CLP
  • Orange panna cotta with mango coulis 6,854 CLP