One of our highlights during the long months of the pandemic was meeting Awasi past guests virtually over a glass of wine.

The sense of closeness created by connecting in such isolating times was felt by us all, and we enjoyed talking about topics from the three corners of South America where the Awasi lodges are located: subjects ranged from the history of Iguazu to the geology of Patagonia and cookery demonstrations by Chef Juan Pablo at Awasi Atacama.

A picnic at Awasi Atacama – Relais & Chateaux 

During these talks, several past guests were planning future visits, perhaps returning to their favourite Awasi lodge, whilst others wanted to ask guides about excursions at one of our lodges they hadn’t yet visited.

Chats around the fire pit at Awasi Atacama – Relais & Chateaux

“We had previously had a wonderful stay at Awasi Patagonia,” says Rachel from the USA, “so decided to check out Awasi Atacama for a five night stay. It was just wonderful! Mabel, our guide was perfect – she understood our pace and vibed with our car music choices and odd requests (like to make a detour to see a ghost town!).”

Awasi Atacama guide, Mabel, rides the horse on the right

“Brian and his team at the hotel also truly went above and beyond. For example, we missed our flight to Calama and they had champagne and food waiting for us despite pulling up at midnight.” 

The Relais & Chateaux restaurant at Awasi Atacama is open for guests only

One thing our team is always aiming to achieve is genuinely surprising our guests.

“They also pulled off some pretty astounding food/drink surprises,” says Rachel. “They secretly learned from the manager of another Relais & Chateaux hotel we’d just stayed at that we wanted to try chicha (a traditional, very tasty boozy beverage), and they managed to find us a bottle even though it was the down season! We were truly surprised and delighted.”

One of the 12 Round Suites at Awasi Atacama

As members of Relais & Chateaux, gastronomy is of huge importance at our lodges. Our chefs are passionate about creating the very best cuisine using locally sourced and sustainable ingredients.

Chef Juan Pablo reminds us that the humble carrot can be turned into a gourmet creation

“They made us an incredibly delicious pastel de choclo for our last lunch with barely any notice at all that that’s what we wanted to eat,” says Rachel. “On top of all of this was the usual perfection of Awasi, such as scrumptious mixed drinks; excellent, friendly service; and lovely design touches in the room and property. Thank you again, Awasi Atacama!!!” 

We have special offers for past guests so don’t hesitate to get in touch if you would like to arrange a trip.