- 5 mins
Visiting Las Torres Patagonia is more than just a journey through breathtaking trails and landscapes—it’s a sensory adventure fully experienced through the exquisitely unique local cuisine made with ingredients found only in this magical corner of the world.
Among the must-try culinary offerings in Patagonia is our unique cocktail menu. Here, adventurers unwind after a long day of exploring the park, raise a glass to the day’s experiences and engage in conversation while enjoying a symphony of flavors in a single glass.
None of this would be possible without our bartenders—flavor alchemists, aroma engineers, and architects of unforgettable presentations. In this blog, we’ll take a closer look at what you’ll find at our bars—and the men and women behind the drinks you’ll forever associate with your time in Patagonia.
A New Concept at Pionero Bar
As part of the second phase of the Hotel Las Torres renovation, the 2025–2026 season brought a fresh look to Pionero Bar, providing guests with a brand-new experience.
Since October 2025, guests have been able to experience this reimagined bar, built around the same concept that inspired our rooms: complementing, not competing with, the surrounding natural beauty. The muted tones and dark finishes on the walls, ceiling and furniture create the perfect backdrop to showcase the real star—our cocktails.
Upon entering, guests are met with shelves rising several meters high, lined with fermenting jars in vibrant reds, yellows, greens and oranges—like trophies honoring the skill of our bartenders, who use their knowledge and imagination to craft their own flavor infusions.
The jet-black tables at Pionero perfectly frame our drinks, highlighting the bold colors and eye-catching presentations that enhance every conversation and celebration in the space.
This transformation is the result of a collaborative effort between Pionero Bar’s head bartender Federico Gil, architect Pedro Kovacic and interior designer Enrique Concha. Like a perfectly balanced cocktail, they combined their talents and poured them into this space to deliver the ultimate cocktail experience in Patagonia.
Central: Where Adventurers Toast
The Central Sector is a perfect starting or ending point for your adventure through Torres del Paine National Park—whether you’re at our mountain stay or one of our campgrounds. What better way to wrap up your day than with a drink shared among travel companions or new friends you met along the way?
This is where you’ll find Central Bar—a welcoming haven where weary hikers can drop their poles, shed their heavy packs and take in the towering mountains visible from the bar’s windows.
The Magellan barberry (calafate) is one of the star ingredients at Central Bar. The calafate pisco sour is a bartender favorite—and a guest favorite too—thanks to its perfect balance of tart and sweet, with the native berry playing beautifully off the citrusy lemon. This bold, flavorful drink awakens the senses and sparks conversation.
Calafate beer, another must-try, offers a twist on the classic fermented beverage by adding sweet and tangy notes from this native fruit. Our Central bartending team continues to experiment with new ways to showcase the Magellan barberry. One of their latest creations is a calafate spritz—still a work in progress, but destined to become a refreshing and palate-pleasing signature.
Federico Gil: A Living Legend in Patagonian Mixology
With more than 15 seasons behind the bar, Federico Gil, head bartender at Pionero Bar, has become a true icon for many of our guests. Some have seen him in videos or on social media and look forward to being served by the alchemist of Patagonia himself.
For the 2025–2026 season, Pionero Bar remains steadfast in its mission: sustainable mixology. The bar continues to advance waste management initiatives, eco-glasses made from recycled bottles and the recovery of alcohol from unserved beer to create new spirits.
Federico aims to keep expanding the range of ingredients produced in-house, including beer, spirits, gin, whiskey, vermouth and more. As he puts it: “If you want to lead a sustainable cocktail project, you need to make as many ingredients yourself as possible.”
Bárbara Raillanca: Bar Captain at Pionero
Bárbara Raillanca, hailing from Futrono in Chile’s Los Ríos Region, is one of Federico’s trusted lieutenants at Pionero Bar.
Starting as a bar assistant, she quickly fell in love with the place and the world of mixology. Working under the watchful eye of Mount Almirante Nieto became a constant source of inspiration, motivating her to deepen her knowledge of techniques and ingredients.
She was especially drawn to the creative reuse philosophy behind the bar, like turning discarded bottles into long-lasting glasses. To Bárbara, sustainability is more than just a buzzword; it’s a way to give materials a second life.
“You can transform everything,” she says. “A dried flower becomes decoration, and other natural elements become tools for presentation.”
Her favorite flavor addition? Shrubs—fruity or vegetable-infused vinegars that instantly add a distinctive edge to any cocktail, making it one-of-a-kind.
Antuan Monardes: Bar Captain at Pionero
A trained chef, Antuan discovered his passion for bar and restaurant service during his culinary studies, where he carefully watched his mentors transform ingredients into refined elixirs.
Upon arriving at Las Torres Patagonia, Antuan found another mentor, Federico, who introduced him to the essential elements of the bar: a bio-intensive garden, an on-site brewery and all that the natural surroundings have to offer.
His favorite part of the job? The finishing touches. Beyond just creating the perfect flavor, Antuan loves crafting drinks that impress with their appearance before the first sip. “Placing a flower on top, or dusting a cocktail with calafate powder (which we make right here), is what makes it all fun, beautiful and memorable.”
Matías Montero: Bartender to the Adventurers at Central
One of our flavor captains comes from a very different background. Trained in computer science, Matías Montero never quite fit into office life, so he chose a path full of adventure and creativity.
After finishing a bartending course, he began working in hotels—and it was love at first sip.
His pursuit of new horizons took him to Croatia, where he worked as a bartender at a top hotel. Eventually, Patagonia—and a business run by a Croatian family connected to the region—called him back to nature, and his story at Central Bar began.
For Matías, one of the thrills of bartending is the adrenaline of service: “The prep, the mix, the shake, the garnish—it feels like an art. I love making it beautiful, getting the presentation just right and always learning more.”
Back in Santiago, he had tried working with the Magellan barberry, but had to order it weeks in advance. Here in Patagonia, the berry grows just beyond the trails—ready to be turned into unforgettable drinks for Central’s guests.
To learn more about the culinary experiences at Hotel Las Torres, visit: https://lastorres.com/circuitos-y-tours/descanso-y-entretencion/
Patagonia is a mosaic of experiences—what story will you be telling your friends for years to come? Torres del Paine awaits.
