The Kitchen
One service at eight. Three courses. No menu, because the kitchen cooks what it has and there is not enough of anything to offer a choice.
Dinner
Written on the slate in the hall by noon. Lamb from the Pilcaniyeu road most weeks. Trout when the lake gives it up and never when it does not. Vegetables come up on the Tuesday truck from Bariloche, so Tuesday and Wednesday are the good days for salad and Sunday is not.
Tell us at breakfast if there is something you cannot eat and the kitchen will cook you the same meal without it. We do not take bookings from outside the house. Nine rooms is twenty people at most and that is what the room seats.
Breakfast
From seven until half past nine. Bread baked here, dulce de leche, cheese from Colonia Suiza, eggs if you ask. Coffee is made in a pot and brought to the table. If you want to leave at six for a walk, say so and there will be something on the sideboard.
The bar in the hall
Open from five. Malbec and torrontés by the glass, two beers from the brewery on the Bariloche road, and a short list of spirits. It stops at eleven, which is an hour and a half before the tables downstairs, and that is on purpose.
Water
From our own spring, tested twice a year, and the results are pinned up in the hall. There is no bottled water for sale here. There are jugs.
