Norsk Bokmål
Foto tatt av Nair Cristopher Sánchez Muñoz på Pexels.com
Det beste du kan oppleve i Chile strekker seg fra Andesfjellene til Stillehavet over 4 300 kilometer. I Torres del Paine nasjonalpark kan du gå til granitttårnene som rager omtrent 2 800 meter. Ved El Tatio-geysirene kan du se 80 dampventiler spytte damp før daggry i 4 320 meters høyde, og deretter utforske Valle de la Luna sine smuldrende sanddyner.
Easter Island
Femten steingiganter står på rekke langs en 100 meter lang plattform ved havet som rammer inn en flammende soloppgang. Du vil stå i nesten stillhet og høre bare vind og brenning, mens daggryet maler de værbitte ryggene deres.
Raske fakta: Tsunamien i 1960 veltet disse 15 statueene og spredte dem opptil 100 meter innover land før et japansk mannskap reiste dem opp igjen på 1990-tallet. Én moai i denne rekken veier rundt 86 tonn og er nesten 10 meter høy, blant de tyngste og høyeste som noensinne er flyttet på øya.
Høydepunkter: Soloppgangen lyser rett gjennom mellomrommene mellom alle 15 statueene, og fotografer møter opp en hel time tidligere for å sikre seg plassene på første rad med stativ. Ser du nøye etter, finner du helleristninger av sjødyr og en skilpadde risset inn i plattformens steinheller, detaljer de fleste bare går rett forbi.
Selected by City Buddy based on guest reviews and proximity to top attractions
Search all hotels in Easter Island, ChilePowered by agoda

The Chilean alfajor is one of the oldest pastry traditions in the country, with records going back to the 1800s. It is a sandwich of two cookies filled with manjar (dulce de leche) and often dusted with powdered sugar or glazed with chocolate.

The name literally translates to "broken underpants," a playful nickname for these diamond-shaped fried pastries. They are generously dusted with powdered sugar and a splash of lemon zest and are a favorite during rainy weather and winter months.

Unlike its cousin flan, leche asada gets its signature character from baking the custard in the oven, which creates a caramelized top layer and a golden crust. It is a beloved homemade dessert served with miel de palma (palm honey) or a drizzle of caramel.

The classic Chilean empanada is stuffed with "pino," a mix of ground beef, onions, hard-boiled egg, an olive, and a raisin. It is the centerpiece of Chile's Independence Day celebrations in September, when millions are baked across the country.

This hearty casserole layers a sweet corn puree over a filling of beef, chicken, olives, and hard-boiled eggs. Many cooks sprinkle sugar on top before baking, because the caramelized spots from the hot oven are considered the best part.

Cazuela is a rustic soup-stew made with beef, chicken, or lamb simmered with pumpkin, corn, potatoes, and rice in one pot. The name comes from the clay pot it is traditionally cooked in, and everyone eats it with a spoon and their hands.

This iconic summer drink combines rehydrated dried peaches (huesillos) with cooked wheat berries (mote) in a sweet syrup. Vendors cart it around in glass jars on warm days, and Chileans argue endlessly over getting the perfect ratio of peach juice to wheat.

Named after the earthquake, this potent cocktail mixes pipeño, a young sweet white wine, with pineapple ice cream and a splash of fernet or pisco. It is famously served at the traditional La Piojera bar in Santiago, often at 10 AM on weekends.

Cola de mono ("monkey's tail") is the essential Chilean Christmas beverage made with milk, coffee, sugar, cloves, and aguardiente or pisco. It is prepared in large batches ahead of the holidays, and every family swears their recipe is the best.
Få en PDF med alle attraksjoner, vurderinger og tips. Perfekt for offline bruk.
Velg dine datoer og reise-stil for å få:
Er noen av disse spesielt viktige for deg?
Velg alle som gjelder
Komme seg rundt
Hvordan vil du bevege deg mellom stedene?
Planspråk: Norsk Bokmål