La Sirena Y El Capitán — Restaurant in Tierra del Fuego

Hidden in plain sight in a place, where I can only describe it as one of the last outpost of settlemenrs before Antarctica, is this gem of a restaurant. You get there by driving for quite some time from Ushuaia through a forest road that seems to go forever. Once through you end up further down the Beagle channel than you would ever imagine and are greeted with a raw and beautiful wilderness. Across the water you see another outpost of civilization on the Chilean side. The plains are teamed with horses and crested caracaras Right there you see a sign, signaling a restaurant. You look around but nothing resembles as such. Approaching the inconspicuous established you are greated by a warm smile. Entering inside, the place is very intimate and had a home feeling. I was traveling alone and sat at one of the small tables facing the window overlooking the channel Outside an crested caracas was devouring a fish right under the window. A simple menu is presented You can also have king crab (centolla) , a local speciality, but I went for soup and fish. Once fist course was served, I immediately felt that in this small place they value quality and respect the bounty of the sea. By the main course I realised that the hours trip through the forest was worth while even though I never knew what I was going to find at the end of it. It turned out that it was one of the most memorable meals of my life and by far the best fish dish I ever had. An perfect experience to end my small aventure exploring the southernmost point of South America. I truly recommend.

A log overdue review of this place. Date: 13th...

Amazing spot! The food was excellent, the ambiance was unique and special, and the service was great. Ordered the crab gratin, mussels, and kelp fritters. I was fascinated by the kelp chips added to the entrees (which I had never seen before) and the chef took about 5 minutes out of his day to explain that they harvest the giant kelp straight from the sea outside, hang it to dry for a few days and then deep fry it in sunflower oil for 3 seconds, and showed me the kelp hanging outside. Overall, dining here was a highlight of our...

Cuál es la diferencia entre el sabor de la centolla y el centollón? Esa era la pregunta que estaba en el aire cuando entramos; y que Patricio, uno de los dueños, explicaba de forma increíble. Solo para, después, complementar la misma con una muestra de sucios animales. En ese mismo instante me di cuenta que nuestra experiencia iba a ser única. Y lo fue! La atención es súper esmerada. Ya sea para aconsejarte un plato o explicarte las diferencias entre el salmón de criadero y el salvaje (que por cierto es riquísimo aquí), darte indicaciones de qué lugares visitar o compartir alguna experiencia vivida durante el proceso de creación de los hermosos platos. Todo se hace con mucho amor y cariño. La carta es acotada, pero muy variada. Podes encontrar salmón salvaje, merluza negra, robalo y por supuesto, la estrella de la casa diría, la centolla y el centollón. No busques una milanesa o unos fideos, acá todo gira en torno al mar y sus frutos bien preparados. La carta de vinos, también está muy cuidada y tiene algunas joyitas que los más conocedores sabrán apreciar. Lástima que teníamos que manejar porque sino hubiera pedido una de esas lindas botellas. En resumen, una excelente experiencia, tanto gastronómica como social, que te da ganas de volver y volver. Por cierto, recomiendo reservar porque el lugar es muy acogedor y se llena muy fácilmente. Nos...