Perito Moreno Glacier

Glaciar Perito Moreno

One of the world's few advancing glaciers, this 60-meter-high ice wall calves dramatically into Lago Argentino with thunderous displays. Though technically in Argentina, it's commonly visited from Chilean Magallanes via El Calafate.

Things to do

• Walkways at Glaciarium — Observe the glacier from multiple elevated platforms and boardwalks on the Magallanes Peninsula, with prime views of calving ice and the advancing glacier face.
• Boat tour on Lago Argentino — Take a catamaran or speedboat from Puerto Bandera to navigate close to the glacier's terminus, experiencing the scale and hearing the thunderous calving sounds up close.
• Big Ice Trek — Guided cramponed walk across the glacier's surface with mountaineering professionals, reaching crevasses and blue ice formations for an immersive experience.
• Sunrise viewing at Punta Bandera — Arrive early at the main observation area before dawn to witness the glacier illuminated by first light, when calving events are most frequent and dramatic.
• Glaciarium Museum visit — Explore interactive exhibits about glacier formation, climate change impacts, and the history of Perito Moreno through multimedia displays and ice samples.
• Photography circuit walk — Follow the marked trail system from the visitor center through multiple viewpoints designed specifically for capturing the glacier from different angles and distances.

Food to try

• Cordero Patagónico (Patagonian lamb) — Slow-roasted lamb seasoned with local herbs, a regional specialty reflecting the sheep-farming heritage of Magallanes and served at most restaurants near El Calafate.
• Centolla (king crab) — Fresh Patagonian spider crab prepared simply with butter and lemon, sourced from southern Chilean waters and featured prominently on coastal menus.
• Trucha a la mantequilla (butter-poached trout) — Locally caught glacier-fed river trout delicately cooked in brown butter, reflecting the abundance of pristine freshwater in the region.
• Pastel de centolla (king crab pie) — Creamy baked pastry filled with centolla meat, béchamel, and cheese, a classic Patagonian comfort dish found in El Calafate's traditional restaurants.
• Calafate berry dessert — Sweet treats and jams made from native Magellanic calafate berries, said to ensure visitors return to Patagonia, served as preserves, mousses, or in pastries.

Local customs & good to know

• Respect glacial ice boundaries — Always stay on marked paths and behind safety barriers, as ice calving is unpredictable and large chunks fall without warning, even when conditions appear calm.
• Book tours in advance during peak season — December through February (summer in the Southern Hemisphere) sees intense visitor traffic, so arrange glacier tours and Big Ice treks several days ahead to secure spots.
• Layer your clothing heavily — Weather changes rapidly near the glacier due to katabatic winds and proximity to ice; bring windproof jackets, thermal layers, and hats even on seemingly clear days.
• Acknowledge indigenous Tehuelche heritage — The region is ancestral Tehuelche land; many local guides and tourism operators reference this history, and respectful acknowledgment of indigenous presence is appreciated.