La Tasca de Altamar menu

Deep-fried squid-calamary rings served with tartar sauce

Roasted razors clams, topped with melted parmesan cheese

Smoked salmon slices with capers and parmesan cheese

Deep-fried chillean abalone served with tartar sauce

Pastry stuffed with seafood

Seafood mix served with mayonnaise and golf sauce

Razor clams with garlic butter and herbs

Mix of crispy soufhern hake bites, fried silversides, golden calamari rings, and breaded ecuatorian shirmp, served with tartar sauce and coriander mayo.

Steamed Juan Fernandez's Lobster with mayonnaise, golf or butter and whisky

Sea urchin, served with finely chopped onion and coriander

Steamed barnakles served with mayonnaise or butter

King crab served with mayonnaise or butter

Oysters

Small river fish sautéed in butter.

From Limarí River

Crab claws served with mayonnaise or golf sauce

Shrimp (als) served with mayonnaise or golf sauce

Ecuatorian scrimps served with mayonnaise or golf sauce

Fish marinated with lemon and onions

Shrimps marinated in a sweated-sour sauce

Steamed razor clams, served with finely chopped onion and coriander

Steamed octopus served with mayonnaise or golf sauce

Chilean abalone served with mayonnaise or golf sauce

Ecuadorian shrimps tails served on vegetables, coconut milk and curry

Crab pie

Roasted scallops melted with parmesan cheese

Scallops cooked on cream and garlic

Seafood pancakes

Shrimp pancakes

Shellfish pasta

Warm octopus with olive oil and paprika

(abalone, crab pie and spicy shrimp)

Chilean abalone served with yellow curry

Squid in risotto

Filled squid, cooked in their own ink

Fish Broth

Seafood soup

Conger fish cooked with fresh tomatoes, served with potato slices, onion and a conger medallion

Shrimp spicy stew

Chilean abalone pie

Octopus stew prepared with small potatoes, green olives, red pepper and onion

(New England Style)

Chill mussel with fries

Steam clams, garlic, parsley and white wine.

Shrimp sautéed in olive oil with garlic and chili peppers.

Tender octopus cooked in olive oil infused with garlic and chili peppers.

Swordfish fillet cooked in a flavorful oil infused with garlic and chili peppers.

Chilean elvers sautéed in a hot, aromatic oil infused with garlic and chili peppers.

Seared scallops served in a warm, flavorful infusion of olive oil, garlic, and chili pepper.

Conger

Swordfish

Southern Salmon

Sea Bass

Trout

Reineta Fish

Southern Hake

Deep-fried conger eel fillet, a fish with firm texture and mild flavor.

A long, firm-fleshed fish deep-fried until crispy.

A traditional, battered, and deep-fried hake fillet.

Trout stuffed with tomatoes, zucchini and herbs

Pasta

White rice cooked using traditional methods.

Crispy, lightly salted fried potato strips.

A mixed salad featuring your choice of two fresh vegetables.

A self-service selection of fresh vegetables, prepared salads, and dressings.

Creamed Spinach

A nutritious and light whole grain served as a side dish.

A creamy sauce prepared with a selection of fresh aromatic herbs.

A savory seafood-based sauce perfect for enhancing a variety of dishes.

A rich, toasted butter sauce with a deep, slightly caramelized flavor.

These are small, pickled flower buds used to add a salty and tangy flavor to dishes.

A light and creamy dessert made with chocolate.

Whole chestnuts simmered in a sweet sugar syrup.

Ripe papaya chunks served in their own sweet syrup.

A smooth, sweet puree made from lucuma, a tropical fruit native to the Andes.

Handcrafted ice cream made with carefully selected ingredients.

Low-calorie ice cream.

A curated selection of our signature desserts for you to sample.

A sponge cake layered with creamy dulce de leche and walnuts.

A layered cake featuring lucuma fruit cream and topped with meringue.

A rich, creamy custard topped with a crisp layer of caramelized sugar.