To offer guests a meaningful and delicious keepsake, EcoCamp Patagonia has created a cookbook featuring 16 recipes from its kitchen and 4 signature cocktails from its bar. Titled A Taste of EcoCamp, the book brings together Chilean dishes, regional ingredients, and stories that celebrate the country’s culinary heritage.
Come experience Chile’s amazing cuisine for yourself at the Adventure Travel World Summit in Puerto Natales, Chile, 13-16 October 2025.
Across 88 pages, readers are guided step by step in preparing the dishes they tasted at the dome hotel, bringing them back to life at home, from empanadas to king crab and sopaipillas. The book contains recipes with meat, fish, and seafood, as well as vegetarian, vegan, dairy-free, and gluten-free options. In addition to the recipes, A Taste of EcoCamp features 10 background stories about Chilean cuisine, focusing on the traditions and ingredients that define the country’s gastronomy, such as Magellanic lamb, native potatoes from Chiloé, and Chilean wine. Finally, it explains the hotel’s food philosophy and sustainable kitchen practices.
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Bringing Chilean flavors to the table
“For years, we’ve seen how much guests appreciate the hotel’s flavors, presentation, and overall dining experience. Many leave positive reviews and often ask for our recipes,” says Virginia Jensen, Marketing Director at EcoCamp Patagonia. “This cookbook was born out of that enthusiasm. We not only want to inspire guests to cook at home, but we also hope the book brings back memories of their trip to Torres del Paine and Chile in general. Through the flavors and the stories, we want them to feel, even for a moment, like they’re back in the country.”
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Although the cookbook is currently only available at the camp, we welcome you to try a Chilean beef empanada recipe at home and enjoy the delicious taste of this Chilean classic. Empanadas are a beloved staple of Chilean cuisine, enjoyed at family gatherings, celebrations, and even as a quick street food snack. These savory pastries come with various fillings, but the most traditional version, empanada de pino, features a mix of seasoned ground beef, onions, olives, raisins, and a hard-boiled egg.
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Recognizing that some local ingredients, such as cochayuyo, can be hard to find abroad, the cookbook offers alternative options to ensure travelers can still prepare the dishes at home.
Dining at EcoCamp
Each day, guests choose their evening meal from a menu offering three options for starters, main courses, and desserts. Dinner is served at shared tables with fellow travelers on the same excursions or programs. The menus are inspired by Chilean flavors and include meat and seafood dishes, as well as plant-based alternatives. Sustainability is a key value at EcoCamp. Approximately 70% of the ingredients, such as vegetables, seafood, fish, and meat, are sourced from local suppliers. Waste is reduced through composting and recycling.
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More information
Although A Taste of EcoCamp can currently only be purchased in person at EcoCamp Patagonia in Torres del Paine National Park, there will be copies available at the Adventure Travel World Summit 13-16 October 2025 in Puerto Natales, Chile.The softcover book weighs 350 grams and is sized for easy transport in luggage or backpacks.
About EcoCamp Patagonia
EcoCamp Patagonia is a sustainable dome hotel located in Torres del Paine National Park. It was founded in 2001 by Cascada Expediciones, a Chilean tour operator offering adventure programs in Chile, Argentina, and Bolivia. The hotel features 33 guest domes and a community dome with a restaurant and bar. In addition to activities in the park, EcoCamp offers yoga classes and massages. Each year, EcoCamp welcomes around 3,800 guests who explore Patagonia’s nature, wildlife, and culture through various programs, including cultural excursions, trekking, wildlife observation, kayaking, and horseback riding.
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