Dos Lagos is proud to announce that its kitchen is overseen by Giancarlo Mazzarelli, a young, talented chef with an extensive international career. Giancarlo, one of Chile's best chefs, stands out on the basis of his innovative cuisine, and has received several awards, mainly for his trend-setting “Puerto Fuy” restaurant in Santiago. Puerto Fuy was ranked “Best New Restaurant in Chile 2005” by Travel + Leisure Magazine, while Conde Nast Traveller placed it on the “Hot Tables 2006” list and ranked it among the 82 Best New Restaurants in the World. Puerto Fuy was also ranked Best Restaurant in Chile in 2007 and 2008.
Giancarlo’s concept for Dos Lagos is to draw inspiration from traditional, market-based Mediterranean cuisine to provide a modern take on traditional Chilean fare. We use only the freshest of ingredients: our tasty Angus beef is grown on the Azul Lake grasslands, most of our vegetables come from our own organic greenhouse or from local producers, and fish and shellfish come from the southern Chilean seas.
The menu is versatile and flexible, and adapts to the needs and tastes of our guests. Special "on the go" menus are prepared as required, to be taken along on outings for activities such as fly-fishing, mountain-biking, hiking, etc.
A variety of fine Chilean wines showcase the production of various valleys, and will delight the most demanding wine connoisseurs, while our cocktails make innovative use of local ingredients.
If you are a cooking enthusiast or would like to learn how to prepare any of our dishes, please join our chef and take centre-stage in the preparation of your meals. Help harvest the ingredients from our organic greenhouse, or pick out regional products such as berries, morel mushrooms or poultry and fresh eggs from our farm.
Freedom and spontaneity are the hallmark of our lodge, and every day at Dos Lagos holds the promise of a new experience.
Please let us know if you have any special dietary requirements –we will be glad to prepare a special menu for you.