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Table set in the Uman Lodge dining room with mountain views

Dining

Flavors of Uman

Wild mushrooms from the Futaleufú forests, silverside, Chilean abalone and king crab from southern Chile, Patagonian lamb and regional producers.

The restaurant

Exquisite gourmet flavors, in the lodge's restaurant and wine cellar.

Patagonian breakfast included, with dining options tailored to every stay. Personalized programs for groups and celebrations.

360° tour

Tour the dining room

Garden carrots with blue cheese and pistachios

Patagonian produce

The menu begins in the region.

Wild mushrooms from the Futaleufú forests, silverside, Chilean abalone and king crab from southern Chile, Patagonian lamb, cheeses and charcuterie from regional producers.

The kitchen works with what the land provides, complemented by the estate's own produce when the season allows.

Explore the estate

The table

Dishes

Beef tenderloin with confit tomatoes, shoestring potatoes and reduction
Dish served by the window with mountain views and glasses of wine
Charcuterie board with cheeses and breads on the terrace above the river
Table set with starters, breads and glasses of wine by the window

Where

Three tables, one view

Restaurant dining room with dressed tables and a window onto the snow-capped Andes

Indoors

The dining room

Dressed tables by the window, with the snow-capped Andes in the background.

Wooden tables on the terrace above the valley and river

Open air

The terrace

Lunches above the valley, with the Futaleufú river below and the fire burning beside you.

Cocktail served at the bar

Gathering

The bar and cellar

Cocktails and a wine cellar to accompany the table or close the day.

The menus

What's on the table at Uman

Breakfast

Included in your stay

Natural yogurt, homemade granola and fruit, fruit bowls, oatmeal. Eggs any way you like them — scrambled, fried, poached or soft-boiled —, toast with avocado, bacon or cream cheese, omelette of the day and pancakes with maple syrup.

Full coffee bar, teas and infusions, golden milk, matcha and fresh juices of the day.

See breakfast menu

Lunch and dinner

À la carte

Separate menus for midday and evening. Starters include hand-cut beef empanadas, Argentine provoleta with sourdough bread, tuna tartare and shrimp aguachile.

For mains, risotto with local wild mushrooms, pulled lamb with pumpkin purée, beef rib braised for five hours, slow-cooked salmon and frutti di mare pasta with homemade tagliatelle.

Children's menu and house desserts: Basque cheesecake, chocolate mille-feuille, flan with dulce de leche.

See full menu

Packed lunch

For excursions

For days on the river, horseback or trail: chicken wraps, steak sandwich, Caesar salad and poke bowl, ready to go with you.

See experiences

Snacks

All day

Charcuterie and cheese board for two, Chilean abalone tiradito, king crab croquettes, tempura silverside fish and chips, pork or beef tacos, patatas bravas.

See snacks menu
The lodge's wine cellar: wooden racks, tasting table and a chandelier made of glass demijohns

The cellar

Chile and Argentina, valley by valley.

A cellar centered on the southern cone. From Chile: Maipo, Colchagua, Leyda, Casablanca, San Antonio, Limarí and old-vine varieties from Itata — país and cinsault. From Argentina: Mendoza and Gualtallary, with verticals of Catena Zapata and Gran Enemigo.

Chilean and Argentine sparkling wines, and champagne for the occasions that call for it.

At the bar: classic and signature cocktails with Patagonian spirits — Trakal —, Chilean and Peruvian piscos, Tepaluma gin, and southern beers: Hasta Pronto Brew Co., Austral and Kunstmann Torobayo. A complete mocktail list as well.

Room with king bed, floor-to-ceiling windows and forest views

Rooms

Rest, after the table.

16 exquisitely decorated and equipped suites, overlooking the mountains and rivers.

See rooms