A family-run treasure, El Chejo offers honest food prepared with love by a family that fawns over its patrons. There's no menu – you get what's good that day. That could mean starting with the excellent empanada de centolla (a fried pastry filled with king crab) followed by a choice of several locally caught fish, washed down with a sampling of Chilote fruit liqueurs (try the murtado, a medicinal berry).
Curanto al hoyo (curanto prepared in the traditional way in an earth oven) is served Sundays in high season (CH$7500).