Tierra del Fuego
Ushuaia has many beautiful places in its surroundings: the Lapataia Bay, the Beagle Channel with its islands, the Estancia Harberton and the National Park Tierra del Fuego, to which you can take a train of narrow trail that leaves from the station "Fin del Mundo" (end of the world). We took a short trip to the National Park and really enjoyed it!
Windy and rainy
Winter in Ushuaia is really cold (-10, -20ºC); summertime is warmer, but temperature rarely exceed 20ºC, the wind is permanent and usually rains, so bring a good waterproof jacket; trekking boots or sport shoes are necessary too.
El invierno en Ushuaia es realmente frío (-10, -20ºC); el verano es más cálido, pero la temperatura raramente excede los 20ºC, el viento es permanente y llueve habitualmente, así que empaquen una buena campera a prueba de agua; botas de trekking o zapatos deportivos son necesarios también. Do not forget the sun block! I am not kidding; sun is quite dangerous at these latitudes.
No olviden el protector solar; no estoy bromeando, el sol es bastante peligroso en estas latitudes.
Cabo San Pablo
Cabo San Pablo (St Paul Cape) is a lonely place in the shoreline of the Tierra del Fuego island, on the Atlantic Ocean. You arrive there after 40 kilometers of a local way, that flows among some ranches ("estancias") and a lot of nature and wild life. In the Cape there's a ship, named Anaconda, that rests on the beach.
GYPSY COVE in the Falkland Islands is one of the 2 Coves offered to "cruisers" for penguins watching. I only saw Megallenic penguins here & the distance is not too close either.
If you are offered a choice & want to view the King penguins, I suggest you take the Lagoon Bluff Cove tour which is more expensive but more worthwhile. You'll have a very close encounter with the "Kings" on this 4W drive tour!
In the harbour...
A Good Choice
No sooner do you come in than you will feel the cozyness and personality of the place. Lino Adillion, owner and cook, prints all his passion for Ushuaia in his restaurant: Volver. He has been residing there for more than 20 years and the doors of Volver have been opened for more than 17 years now. When he started, he did not have a clue about cooking, but he began to hang about with both well-known and anonymous great masters. He learnt the craft with old Félix, a German who was in charge of the Elvira restaurant and the first cook in the city, and even with Gato Dumas or Francis Mallman, for whom he organized several cooking programs. Lino was a greedy apprentice and he still is. “I have my masters in Punta Arenas, Lucho and Lilian, and I help them whenever there is a big event”, Lino confesses as we make a toast with a pisco sour. That night, he invited us with some of his specialties, a mixture of experience and his own inventive. We skipped the oyster appetizer and tasted a Beagle trilogy: big ravioli stuffed with spider crab, black hake and trout, accompanied with a soft sauce. Those who do not prefer sea fruit may taste the tenderloin in plum sauce with a side dish. After these dishes, Lino prepared ice-cream with tabasco sauce and a touch of pepper, an intense dessert with strong character, ideal to complete a delicious dinner.
For those who are willing to experience the gastronomy of these latitudes, Volver is the right choice.