Marpatag: Gourmet Glaciers – María Turquesa Cruise

DURATION
From 7.15 to 18.45

NAVIGATION
From 9 to 18

OPERATES
Daily from October to April  

During may to september, it operates on alternate days

PHYSICAL DEMAND
Low

MINIMUM AGE
There are no restricitions for this activity

MEAL
CLASSIC: Box lunch with beverage

PREMIUM: Lunch with beverage  

IT DOESN´T INCLUDE
National Park entrance Fee

At 8.30 we will board from the private pier “La Soledad”. At 9 we will sil towards brazo norte. Visit to Escuadra Bay and Muralla de Condoneras, Seco, Heim and Spegazzini glaciers. We will disembark at Puesto de las Vacas where will do a short walk. We will navigate Upsala channel from where we will have a panoramic view of the Upsala and Bertacchi glaciers. Lunch on board. Navigation along Los Témpanos channel to the north face of the Perito Moreno glacier. At 17 hours arrival in Puerto La Soledad.

OPTIONAL: End of the tour in Puerto Moreno at 15.45 only with previous booking.

María Turquesa cruise is a new catamaran. It has a capacity for 200 passengers, distributed in two areas, one located in the main deck and the other in the first deck. The kitchen, equipped with the latest elements, and the bar are located in the main deck as well as the toilets, including one for disabled. It has tables and large seats covered in leather. There is also a Premium room for 16 people equipped with its own kitchen and toilet and a private sun terrace.

There is a recreation area for children set with drawings of the typical fauna of the park. 

CLASSIC SALON: Offers gourmet food to passengers. Lamb sandwich with homemade mustard, “criollo” cheese and caramelized onions with baked potato side and smoked cheese sauce. Caramel mousse and red fruit sauce.

PREMIUM SALON: Offers a four course tasting menu presente don board by the chef. 

Amuse bouche: smoked humita soup with olives focaccia and mushrooms escabeche. 

Appetizer: lamb terrine with figs and onions sauce, stewed red lentils and garlic and curry hummus. 

Main dish: risotto with Santa Cruz shrimps in its sauce with confit tomatoes and herbal butter. 

Dessert: alfajor white chocolate custard and dulce de le

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