The Table
An Argentine kitchen,
an Alaskan catch.
The kitchen
Cristina runs the kitchen.
Cristina is from Argentina, and the recipes are hers. She cooks the way people cook for their own table — with attention, with patience, and with the understanding that a long day on the water deserves a real meal at the end of it.
The catch comes in late afternoon. By dinner it's on the table — sometimes simple, sometimes treated to the warmth of an Argentine kitchen. There is bread. There is, often, wine. There is the kind of unhurried hospitality that no one bothers to call hospitality, because at this point it's just how the evenings go.
The meals
A day's rhythm, on the plate.
Mornings start before the boats do — coffee on, something substantial on the stove. Guests fish well-fed.
Sandwiches and a flask of something hot go out on the water at lunch. The boats are back at the dock by five or six. By the time you've cleaned up and walked back to the lodge, dinner is close.
The evening meal is the meal. Often it's the day's halibut or salmon — sometimes plated quietly, sometimes turned into something Cristina grew up with. The table runs long. Most nights, someone is still at it well past dark.
[CONFIRM: signature dishes, dietary accommodations, sample menus.]
I'd never eaten a five-course meal before. It was phenomenal — every day.
Frank Schymik, guest
We spent an hour talking about how good the sandwiches were when we were out fishing. How can a sandwich be that good?
From the kitchen and the table
A look at the food.
Plan your stay
Check availability.
Seasons typically book several months in advance. We answer every inquiry by hand — usually within a day.