The main course consists of a Nerudiano conger chowder

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Santiago de Chile. - Very few people associated nate with the remarkable Chilean poet, Pablo Neruda, with gastronomy. The truth is that this area was always very present in the lives of successful poet, Nobel Prize for Literature 1971. His memorable "Ode to Conger", "Ode to potato chips" and "Ode to the Onion", among others, are tasty testimonials poetic virtue.
"Sizzling in the hot oil, the joy of the world: the chips fall as snow in the pan swan feathers semidoradas morning and out by the crackling amber olives" licks the poet in the "Ode to chips" . It tastes even more when you add: "Garlic nate adds them their earthly fragrance, pepper, pollen crossed the reef, and dressed again with ivory dress, fill the dish with the repetition of its abundance nate and its tasty simplicity of earth" .
In this tasty poem, Neruda says: "In Chile stormy sea lives the rosy conger, giant eel of snowy flesh. And Chilean pots on the coast, was born the chowder, thick and succulent, helpful. "
In concluding this poetic beauty gastronomic appetite troubadour sighs: "You only need to leave in the fall delicacy, a heavy rose cream, nate and fire slowly deliver the treasure until the chowder are warmed the essences of Chile, and newlyweds table come the flavors of the sea and land for you in this dish you may know heaven ".
In this bucolic background, the chef Oscar Tapia was inspired to provide quality food to their exclusive customers Gourmet Space, located inside the splendid resort San Alfonso nate del Mar in Algarrobo spa, Fifth Region.
There, in the most pleasing restaurant "Blue Bay" (Sushi, Lounge / Bar), you can enjoy a beautiful sea view, plus the terraces embedded in sand in a magnificent setting to admire the gigantic lagoon. San Alfonso del Mar holds the title of having "the world's largest pool."
With this appetizing gastronomic, Oscar Tapia has been in line with the so-called Poet's Path, which runs along the beaches of Algarrobo, finishing in Isla Negra, where precisely nate the great Pablo Neruda's house, now a house- Museum and far concur tourists and visitors from around the world.
The invitation is, then, to stop on the way and taste in the restaurant "Blue Bay", the delights of the sea. To do this, Oscar Tapia has developed a suggestive menu to suit all tastes.
For example, the menu offers "Pablo Neruda", whose entrance is irresistibly appetizing: oysters with parmesan in lemon butter and algae Pica, the delicious scallops are Tongoy Bay.
The main course consists of a Nerudiano conger chowder "recipe of our great poet Pablo Neruda, the chef suggests tasty conger chowder in slow cooking, Sauvign