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EXPLORA RAPA NUI
ARCHITECTURE
How can an architectural work be best situated on a piece of land cut off by the great abyss that is the Pacific Ocean?
Land, sky and sea.the project to create Posada de Mike Rapu adapted to the local topography, creating a close relationship between the land of Rapa Nui and distant views of the Pacific Ocean. It was organized using sections and fully curved perimeters, without a front or back, straight or reverse, approachable from any angle.
The structure rests on a base of stones extracted from the site and which were gathered, transported and worked by local people. This structure, built by expert builders, forms a kind of altar on which living quarters have been built out of wood brought from the mainland
The closed, semi-closed, covered and sheltered spaces are designed so that the traveler can enjoy the climate of Rapa Nui, with its stable, moderate year-round temperatures but changeability in terms of cloudiness, winds, rainfall and luminosity.
The lodge features a series of skylights in the form of extended ovals which are linked to one another. They light the way, changing the luminosity with the path of the sun.
From outside, the lodge seems to mimic its surroundings, as the stones and wood emulate the black of the nearby stone walls. The roofs are covered with red-brown clay slates, the same color as the surrounding hills.
In the swimming pool area, there is a small building which can be reached by a walkway. This short distance from the lodge gives the traveler the sensation of deep restfulness, of being within a forest surrounded by birdsong and the swaying of branches in the wind.
ROOMS
Our lodge has 30 comfortable rooms, all of them designed to maximize silence and privacy. The sophisticated design uses pine wood and earth-colored concrete for the floor. Each room has a small living area, hydromassage bath and beds designed for deep, pleasurable sleep after a day of exploration. Finally, we provide you with a unique treat: the rooms are television-free.
Raa Suite
4 suites measuring 44 meters² (474 feet²), all with views of the sea.
Varua Room
26 rooms measuring 32 meters² (345 feet²), all with views of the sea.
FACILITIES AND SERVICES
Swimming pool and Hare Taheta massage room
A few meters from the lodge you will find an open area with swimming pool, solar-heated jacuzzi and bar. To one side and connected with this area by a walkway is Hare Taheta, a place where you can enjoy various types of massage, such as relaxation and therapeutic, using different essential oils. All this in addition to fantastic views of the expansive Pacific Ocean.
Shop
In the lodge shop you can purchase a variety of products, special clothing and gear for exploring as well as books, handicrafts and jewelry.
Services included in our rate:
In addition to accommodations and the various guided explorations on foot, bicycle or by sea, our rate includes:
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Three meals a day chosen from a varied menu
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Open bar for spirits and an extensive wine list
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Transfers to and from Rapa Nui airport
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Use of the open-air swimming pool and jacuzzi
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Talks on various subjects
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Use of computers with internet connections
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Access to wi-fi internet in the living room, shop and bar
FOOD AND WINE
Luxury of the essential is the concept behind the food we prepare. We seek to enhance the original flavors of selected ingredients, avoiding excess and alteration.
Our cuisine offers pure flavors based on the best-quality ingredients, many of which are produced locally. It is healthy and well-balanced, ideal for people going trekking or on explorations by bicycle or at sea.
The strong marine tradition of Rapa Nui means that fish is a key ingredient in its cuisine and therefore an important ingredient in our recipes. These include kahi (big-eye tuna or thunnus obesus), konzo, kana kana (a local fish similar to turbot), toremo (yellowtail) and many others. We often serve fish with sweet potatoes, a vegetable believed to have arrived on the island with the first Polynesian sailors. We also use this ingredient in pasta and desserts.
Our recipes include seasonal fruit such as banana, mango, papaya, coconut, guava and pineapple, which we prepare in different ways.
To accompany your meal, you may choose from a wide variety of wines from the Gracia , Porta , Agustinos and Veranda wineries. We have different varieties from Chile's main wine-producing areas. If you would like to explore Chilean wine in greater depth, you may wish to consult our premium list; these wines are available at additional charge.
Some dishes
Roast cracra fish in taro leaves
Wrap the fish in taro leaves and cook in boiling water. Serve with a sauce of green papayas and yellow potato, together with green plantain, which has been boiled and then sautéed in olive oil.
Steak fillet with fried sweet potato
Sear the fillet over high heat. Serve on a bed of chopped spring onions, with julienne of sweet potato sautéed in olive oil, accompanied by a gorgonzola and cream sauce.
Luxury of the essential is the concept behind the food we prepare. We seek to enhance the original flavors of selected ingredients, avoiding excess and alteration.
Our cuisine offers pure flavors based on the best-quality ingredients, many of which are produced locally. It is healthy and well-balanced, ideal for people going trekking or on explorations by bicycle or at sea.
The strong marine tradition of Rapa Nui means that fish is a key ingredient in its cuisine and therefore an important ingredient in our recipes. These include kahi (big-eye tuna or thunnus obesus), konzo, kana kana (a local fish similar to turbot), toremo (yellowtail) and many others. We often serve fish with sweet potatoes, a vegetable believed to have arrived on the island with the first Polynesian sailors. We also use this ingredient in pasta and desserts.
Our recipes include seasonal fruit such as banana, mango, papaya, coconut, guava and pineapple, which we prepare in different ways.
To accompany your meal, you may choose from a wide variety of wines from the Gracia , Porta , Agustinos and Veranda wineries. We have different varieties from Chile's main wine-producing areas. If you would like to explore Chilean wine in greater depth, you may wish to consult our premium list; these wines are available at additional charge.
Roast cracra fish in taro leaves
Wrap the fish in taro leaves and cook in boiling water. Serve with a sauce of green papayas and yellow potato, together with green plantain, which has been boiled and then sautéed in olive oil.
Steak fillet with fried sweet potato
Sear the fillet over high heat. Serve on a bed of chopped spring onions, with julienne of sweet potato sautéed in olive oil, accompanied by a gorgonzola and cream sauce.
Purple sweet potato and ricotta ravioli
The filling for these home-made ravioli is made of sweet potato, ricotta cheese, parmesan cheese and basil. It is served with a sauce of avocado, butter, watercress and mizuna leaves.
Lawrance Pasqualetto, Chef
Laurent was born in France, where he studied and began his career as a chef. Like many people, he first came to Chile on holiday and liked it so much that he began working at explora. That was 10 years ago.
He now manages a group of 40 people from cooks to pastry chefs, and his role involves designing our menus and finding ingredients, as well as training staff.
Laurent is passionate about nature and likes scuba diving and trekking in the mountains.
EXPLORATION
Comfortable trekking shoes
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T-shirts or shirts and lightweight trekking pants
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Thin fleece
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Windbreaker
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Sunglasses with UV protection
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Sun hat
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Sunblock
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Daypack
* We provide walking sticks and leg guards at no additional charge.
* If you need to purchase something, the majority of the recommended equipment is available in the lodge shop.
IN-DEPTH EXPLORATION
We believe that the real value of a journey is not in arriving but in the things that happen along the way.
We want you to be able to interact with your surroundings, to unfurl and satisfy your curiosity, to learn about nature and people, to discover the geology, flora, fauna, history and customs of the places you visit.
We are not satisfied with simply offering passive contemplation from a distance: we want things to happen and we want you, ultimately, to shape your own journey.
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