The Table as a Compass

The territory is also explored around the warmth of a fire

At Liquen, gastronomy is not an add-on or a decorative ending to a journey. It is one of the most direct ways of approaching a place.
Because here—at the edge of the world—what seems remote is, in fact, abundant: sea and forest, seasons and craft, a cuisine shaped by what the land and water provide, transformed into identity.

That is why we curate gastronomic experiences with care: intimate tables, often in private homes, where proximity changes everything.
There is something deeply familiar about crossing a threshold and sitting down in a real kitchen. Conversation slows, the fire gives shape to the evening, and the territory reveals itself without intermediaries.

And when the experience takes the form of a tasting, we seek the same spirit: local hosts, small groups, and encounters guided by conversation.

The compass remains the same: craft, seasonality, closeness, and a southern landscape best experienced when shared.

Our Selection of Experiences

Mesa
MADRE

A living table where fermentation, territory, and memory set the rhythm of the evening.

A closed-door restaurant in Ushuaia where cuisine and natural fermentation shape the experience. It is lived as an intimate gathering: an ever-changing tasting menu, local ingredients, and contemporary dishes that preserve something of inherited recipes, balanced between sea and land, without artifice.

Ritual
DEL BOSQUE

An intimate dinner where forest, storytelling, and each course form a ceremony of their own.

A small table in a warm cabin where time slows down and the Fuegian forest remains close. Chef Ariel Ruiz Díaz guides a multi-course menu, presenting each dish as part of a larger story: local ingredients, technique, and a sense of closeness rarely found in a traditional restaurant.

Oficio
DEL BEAGLE

An encounter with the territory through cuisine, ingredients, and craftsmanship.

Stepping into Luis Bernal’s home is entering the territory through food and through the story behind each ingredient. Overlooking the Beagle Channel, the chef opens his space for an intimate cooking experience where learning happens throug observation and participation: smoked trout, Fuegian king crab, Patagonian lamb, and calafate berries, brought together through flavor, craft, and conversation.

Botánica
DEL SUR

A tasting experience that explores aromas, botanicals, and southern landscapes through every glass.

The guided tasting at Jeremy Button invites guests to discover different labels and flavor profiles, identify botanicals and aromas, and explore the house’s tonics and serving styles—from citrus notes to forest-inspired expressions—at the unhurried pace of a long after-dinner conversation, often accompanied by small pairings.

Note: Gastronomy by Liquen is not a fixed collection of departures, but a way of curating encounters around the table. Some experiences can be enjoyed on their own, while others form part of day experiences or longer journeys. All of them can be adapted, combined, or designed around the interests of each traveler, the season, and the nature of the journey itself.

Notes from the margin of the menu

We are interested in food as a narrative—a way of understanding where each flavor comes from, who works with it, in what season it appears, and why it belongs to this place and no other.

Encounter & Context

Every experience begins with context: who is cooking, the story behind the place, what we are about to taste, and the perspective from which the encounter has been designed.

Ingredients, Seasonality & Craft

La experiencia se abre a los ingredientes, a sus tiempos y a las manos que los transforman. Nos interesa que cada mesa hable del mar, del bosque, del clima, de la conservación, del fuego y del trabajo local.

Intimate Tables & Conversation

We prioritize small-scale experiences and genuine proximity. Conversation slows the pace, questions emerge, stories unfold, and the territory becomes easier to understand through human connection.

Tasting as Narrative

No se trata sólo de probar cosas. Se trata de entender de dónde viene cada sabor, qué relación guarda con Ushuaia y por qué esa cocina expresa una forma particular de habitar el sur.

After the Meal

The experience does not end with the final course. The conversation that follows, the fire, the wine, the tea, or the last shared story are all part of the journey—and often open the door to new experiences within the world of Liquen.