Table Talk
The Zero-Waste Bar
at the Edge of the World
By Jennifer Malloy
Head bartender Frederico Gil flashes a broad grin as he sweeps an arm across the gleaming collection of spirits, glassware, and bar tools laid out before me, presenting a philosophy as much as a workspace.
From Patagonia’s Trails to the Bar Counter
I travelled to Torres del Paine, Chile to hike the famous W Trek, spending long days on wind-cut trails and nights in remote refuges. After days exploring one of the world’s last great wildernesses, I arrive somewhere unexpected: behind Bar Pionero at Hotel Las Torres.
Here, in the shadow of the famous Base Torres, where Patagonian winds rush through Lenga forests and granite peaks dominate the horizon, I’m taking part in the hotel’s Bartender for a Day program. It offers a different lens on Patagonia, revealing how sustainability extends far beyond the trail, and into every garnish, ingredient, and cocktail poured.
A Circular Bar Philosophy
At Bar Pionero, the question isn’t what can be thrown away, but what can be used again. Herbs and edible flowers are harvested from the hotel’s regenerative garden. Citrus peels and coffee grounds are composted back into the soil. Empty bottles are transformed into new tumblers. Copper straws, made in-house, replace thousands of plastic ones. Even leftover beer is distilled into vinegar. At Bar Pionero, little goes to waste.
Distilling Patagonia in a Glass
That philosophy is poured directly into the glass through Tierra Paine Gin, the bar’s signature spirit. Crafted with glacial water and wild Patagonian botanicals, the gin captures the essence of the surrounding landscape. Guests won’t find it on store shelves; it’s produced exclusively for use within the reserve.
“From Torres del Paine, for Torres del Paine,” Gil tells me. The gin and beer produced here never leave the park. His commitment to sustainable mixology grew from witnessing how much waste the hospitality industry generates. Creating Chile’s first sustainable bar became his way of showing that conservation and hospitality can coexist.
Today, Bar Pionero stands as an extension of Hotel Las Torres’ broader environmental mission. The hotel earned the title of South America’s Leading Green Hotel at the 2025 World Travel Awards.
The Andiperla Experience
Try the Andiperla cocktail, served in an edible glass—a cookie of dehydrated lemon peel coated in white chocolate. Named after a glacier-dwelling Patagonian insect, it’s chilled with frozen stones from surrounding mountains, offering a literal taste of glacial heritage.
Making a Cocktail, Making a Connection
I muddle calafate berries into a pisco sour, trying to match Gil’s effortless rhythm. The berries’ tart brightness mingles with the herbaceous notes of the spirit, creating a drink that feels rooted in the landscape itself. As I take my first sip, the satisfaction comes not only from the flavour, but from the experience. After days trekking through Patagonia’s wild terrain, I’ve discovered another way to connect with the region. It’s Patagonia in a glass: wild, thoughtful and unforgettable.
Travel Planner
Visit Las Torres lastorres.com
