Chef Francisco Castañeda is an artist who celebrates and redefines the traditional recipes of Chiloé. For Chef Francisco, the daily catch, garden harvest, and the delivery from our farmer neighbors are the building blocks for each day’s menu. We delight in supporting our local fisherpeople, farmers, and growers. We treasure our own garden as a source of herbs and vegetables. For the foodies, please join us to harvest clams or to visit the local markets, food fairs and farms.
As dusk comes over the archipelago, guests relax with cocktails and mini-bites sitting in the bar area or on its terrace after their day of exploration. Each day there is a cocktail of the day, but one of our favorites is the Pisco Sour with Ulmo Honey. Ulmo honey is made from the flowers of the native Ulmo tree found only in southern Patagonia. Wines are also a specialty in Chile and at Refugia Chiloé our knowledgeable staff can pair your meal with the perfect Chilean wine. After dinner, sit by the copper fireplace with a digestif and share stories of the day’s adventures.
The hotel organizes all excursions in the wilderness around it, including sailing tours of the archipelago. Note the mussel farms as you’re gliding past: their product is likely to end up on your dinner plate, along with world-class ceviche and excellent Chilean wines.MICHELIN Guide
If out on an excursion during lunch, the guide will bring a great spread to create a picnic while the Williche boat has its own chef who prepares lamb, chicken, quinoa salad and quiche in her tiny kitchen.Sarah Gordon The Telegraph
The hotel's restaurant serves local seafood and produce and a variety of breads and pastries. Get used to eating vegetables and fish you've never heard of or seen before: This is the culinary bounty that is Chile. Those cold waters flowing up from Antarctica make for fertile breeding ground.Pavia Rosati Fathom
The hotel offers the complete package, including professionally led guided tours. The restaurant offers a menu of excellent food which caters for vegetarians and also caters for those who require a gluten-free diet. I cannot recommend it highly enough.Alan Past Guest of Refugia Chiloé
The Chiloé Archipelago bursts into bloom in spring, refreshes with cool sea breezes in summer and welcomes migratory birds making their annual pilgrimage every fall. A cool temperate oceanic climate brings mild year-round temperatures with regular rainfall.
Discover More
With Refugia Chiloé as a luxury base, navigate the archipelago on boating or kayaking escapades, uncover UNESCO cultural treasures, cycle or trek through scenic landscapes, bask in the verdant forests and embark on horseback odysseys.
Plan Your Pilgrimage
At Refugia Chiloé, a stay embraces the luxury of travel. Guest itineraries are designed to offer the most from each stay, creating a personal, lasting connection with the destination.
Step Inside
Traditional Curanto
One not-to-miss meal is the Curanto, a traditional and emblematic dish from the beginning of fire for cooking. Chef Francisco prepares Refugia’s Curanto outside in an earthen pit with hot stones and a combination of clams, mussels, chickens, sausages, potatoes and vegetables. Once ready, guests gather on the terrace, cocktails are served, local musicians play, and the Curanto is taken from the pit to be served at the table along with chapaleles and milcaos (potato bread and potato pancakes). It’s a magical evening.