The cuisine at Hostería del Pedregoso deserves special mention: the Colombian author Alvaro Navarro has produced a book of some of the Hostería’s best-loved recipes, La cocina de la Hostería del Pedregoso, which use local ingredients, such as fresh river trout, Patagonian lamb, morel mushrooms and mountain raspberries.
Pepe’s cross-spit barbecued lamb with his special chimichurri garlic and pepper dressing is a great favorite, as is Chela’s mouthwatering Trout Terrine and her round steak in a red wine and morel mushroom sauce.
“…the meals, using fresh local produce, were the best of home cooking”. Lynne Hughes
For day outings and excursions, Chela provides a hamper of cold cuts, salads and home-baked bread, magically produced from the back of the boat or pick-up truck at about 2 in the afternoon, with table, chairs, tablecloth, cutlery and crockery for a picnic in style.
A particular favorite among fly fishermen and other guests is the Hostería’s bar and its barman Carlos, famed for his pisco sours which are a welcome finale to a good day’s fishing, hiking or riding.

LINKS to ALVARO RECIPES