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  • blog

    24/09/2024 Iguazú

    Awasi Iguazu pioneers the use of the Jejyá fruit

  • blog

    23/05/2024 Patagonia

    “I have reviewed hundreds of hotels – this is what makes a perfect 10” – Awasi in the press

  • blog

    02/12/2023 Patagonia

    Winter wonderland at Awasi Patagonia

  • blog

    25/08/2023 Atacama

    Marking “National Potato Day” at Awasi Atacama, Chile

  • blog

    20/05/2023 Atacama

    It’s time to visit the Atacama Desert, says New York Times

  • blog

    28/04/2023 Atacama

    Awasi Atacama in your words…

  • blog

    18/01/2023

    Hospitality in harmony with the natural world

  • blog

    01/12/2022 Patagonia

    Desert Chef or Glacier Chef?

  • blog

    04/10/2022 Iguazú

    Yerba Mate – the basics and beyond

  • blog

    08/07/2022 Iguazú

    Chipa Caburé: a recipe from Awasi Iguazu for your BBQ

  • blog

    21/12/2021 Patagonia

    A slice of Awasi at home

  • blog

    05/10/2021 Atacama

    Relais & Châteaux and Slow Food combine forces to Protect Biodiversity

  • blog

    17/08/2021 Atacama

    A recipe from Awasi Atacama: Scallop and Cheese Empanadas

  • blog

    15/04/2021 Atacama

    Family Day at Awasi Atacama

  • blog

    04/10/2020

    Food for Change – Awasi Iguazu

  • blog

    15/07/2020 Patagonia

    The Water of Life – Our lodges have wells and water treatment plants

  • blog

    27/11/2019

    Food for Change – How the Awasi Chefs create Slow Food

  • blog

    10/08/2019 Patagonia

    “Our aim is to look for small, high quality producers” – Pablo Castro, Awasi Patagonia Sommelier

  • blog

    12/04/2019 Atacama

    New suites and layout at Awasi Atacama

  • blog

    17/10/2018 Iguazú

    Awasi Iguazu among World’s Greatest Places, says TIME Magazine

  • blog

    10/05/2018 Iguazú

    Call yourself a foodie? Eating at Awasi Iguazu

  • blog

    14/10/2015 Patagonia

    A recipe of Awasi Patagonia Chef, Federico Ziegler