“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 117 ARS
  • Octopus carpaccio 126 ARS
  • Shrimp, mango and almond cream 126 ARS
  • Burrata, tomato confit, focaccia and pesto 117 ARS
  • Corn and camembert creme brulée with tomato chutney 108 ARS
  • Blood sausage croquette, fennel and green apple salad 99 ARS
  • Gazpacho and escabeche of vegetables bruschetta 99 ARS
Salads and Soups
  • Garden Salad 99 ARS
  • Daily soup 72 ARS
Pastas
  • Lamb ravioli with a light cream of potato, carrot and celery 170 ARS
  • Saffron fettuccine with shrimp 179 ARS
  • Spinach and goat cheese cannelloni with tomato sauce 170 ARS
  • Butternut squash and gruyere sorrentini with broccoli cream 152 ARS
  • Grilled eggplant and quinoa ravioli with arugula, tomato and almonds 170 ARS
Main Courses
  • Lamb rack and shank, ratatouille, potatoes and dry tomato chimichurri 233 ARS
  • Tenderloin medallion, asparagus escabeche, carrot strudel and rose-hip sauce 224 ARS
  • Grilled bondiola, beet choucroute and sweet potatoes 215 ARS
  • Trout en papillote with caper butter, olive spread, and steamed vegetables 179 ARS
  • Chicken scaloppini, peach, chestnut and cous-cous with greek yoghurt 179 ARS
  • Cheese fondue (for two people) 386 ARS
Desserts
  • Chocolate volcano, creme anglaise and seasonal fruit 117 ARS
  • Red fruit trifle: panna cotta, red fruit compote and granola crumble 99 ARS
  • Argentina’s sweet potato and cheese dessert with chocolate pastry cream and almond brittle 99 ARS
  • Peach bourdaloue with vanilla iced cream 99 ARS
  • Affogato chocolate mousse 108 ARS
  • Orange panna cotta with mango coulis 99 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 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 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 40 BRL
  • Octopus carpaccio 43 BRL
  • Shrimp, mango and almond cream 43 BRL
  • Burrata, tomato confit, focaccia and pesto 40 BRL
  • Corn and camembert creme brulée with tomato chutney 37 BRL
  • Blood sausage croquette, fennel and green apple salad 33 BRL
  • Gazpacho and escabeche of vegetables bruschetta 33 BRL
Salads and Soups
  • Garden Salad 33 BRL
  • Daily soup 24 BRL
Pastas
  • Lamb ravioli with a light cream of potato, carrot and celery 58 BRL
  • Saffron fettuccine with shrimp 61 BRL
  • Spinach and goat cheese cannelloni with tomato sauce 58 BRL
  • Butternut squash and gruyere sorrentini with broccoli cream 52 BRL
  • Grilled eggplant and quinoa ravioli with arugula, tomato and almonds 58 BRL
Main Courses
  • Lamb rack and shank, ratatouille, potatoes and dry tomato chimichurri 79 BRL
  • Tenderloin medallion, asparagus escabeche, carrot strudel and rose-hip sauce 76 BRL
  • Grilled bondiola, beet choucroute and sweet potatoes 73 BRL
  • Trout en papillote with caper butter, olive spread, and steamed vegetables 61 BRL
  • Chicken scaloppini, peach, chestnut and cous-cous with greek yoghurt 61 BRL
  • Cheese fondue (for two people) 131 BRL
Desserts
  • Chocolate volcano, creme anglaise and seasonal fruit 40 BRL
  • Red fruit trifle: panna cotta, red fruit compote and granola crumble 33 BRL
  • Argentina’s sweet potato and cheese dessert with chocolate pastry cream and almond brittle 33 BRL
  • Peach bourdaloue with vanilla iced cream 33 BRL
  • Affogato chocolate mousse 37 BRL
  • Orange panna cotta with mango coulis 33 BRL
Pesos Chilenos
Starters
  • Scallops with zucchini and lemon cream 7,852 CLP
  • Octopus carpaccio 8,456 CLP
  • Shrimp, mango and almond cream 8,456 CLP
  • Burrata, tomato confit, focaccia and pesto 7,852 CLP
  • Corn and camembert creme brulée with tomato chutney 7,248 CLP
  • Blood sausage croquette, fennel and green apple salad 6,644 CLP
  • Gazpacho and escabeche of vegetables bruschetta 6,644 CLP
Salads and Soups
  • Garden Salad 6,644 CLP
  • Daily soup 4,832 CLP
Pastas
  • Lamb ravioli with a light cream of potato, carrot and celery 11,476 CLP
  • Saffron fettuccine with shrimp 12,080 CLP
  • Spinach and goat cheese cannelloni with tomato sauce 11,476 CLP
  • Butternut squash and gruyere sorrentini with broccoli cream 10,268 CLP
  • Grilled eggplant and quinoa ravioli with arugula, tomato and almonds 11,476 CLP
Main Courses
  • Lamb rack and shank, ratatouille, potatoes and dry tomato chimichurri 15,704 CLP
  • Tenderloin medallion, asparagus escabeche, carrot strudel and rose-hip sauce 15,100 CLP
  • Grilled bondiola, beet choucroute and sweet potatoes 14,496 CLP
  • Trout en papillote with caper butter, olive spread, and steamed vegetables 12,080 CLP
  • Chicken scaloppini, peach, chestnut and cous-cous with greek yoghurt 12,080 CLP
  • Cheese fondue (for two people) 25,972 CLP
Desserts
  • Chocolate volcano, creme anglaise and seasonal fruit 7,852 CLP
  • Red fruit trifle: panna cotta, red fruit compote and granola crumble 6,644 CLP
  • Argentina’s sweet potato and cheese dessert with chocolate pastry cream and almond brittle 6,644 CLP
  • Peach bourdaloue with vanilla iced cream 6,644 CLP
  • Affogato chocolate mousse 7,248 CLP
  • Orange panna cotta with mango coulis 6,644 CLP