I am finishing up my second week at Hosteria de la Colina in Chile's beautiful Lake District. The little hotel on the hill, overlooks Lake Villarrica. By going down in the English style garden and climbing the stairs to the mirador, one can look to the end of the lake at snow capped Villarrica Volcano.
The proprieters, Glen and Bev Aldrich, are school teachers from Montana and Oregon respectively. They have worked with my gluten free diet for years. I am a regular November visitor.
I ship GF flours from Bob's Red Mill each year. The fish is incredible fried in the GF flour. Chile is the land of good, simple fruits and vegetables so even plain veggies are delicious. The fish is so fresh that it really doesn't need much to make it better, but the flour is helpful if you like it fresh fried fish---perhaps the catch from you float fishing trip down the the beautiful Tolten River which empties out of Lake Villarrica.
Surrounding volcanoes, lakes, waterfalls and temperate rain forests provide great hiking opportunities. Returning from a day's adventures to a fresh cooked, safe, gluten free meals makes it a perfect vacation spot.
The kitchen staff are scrupulous in avoiding cross contamination. You can order off the menu, although at times, Bev graciously hints that there is a gluten free fish or pork chop that the kitchen has for me that will not appear on the other guests' menu. An excellant selection of Chilean wines and home made ice cream accompany my meals. Glen, the famous ice cream maker, thoughtfully leaves the vanilla extract out of a batch of fresh raspberry ice cream every year for me.