Accommodation at Awasi comprises ten luxurious and spacious cottages made of stone, adobe and wood, in an authentic Atacameñan style. The bedrooms have king-sized beds, wicker chairs, elegant writing tables, chaise longues, outdoor showers and private patios. Bathrooms are decked out with a bath, indoor shower, and Awasi’s own brand toiletries.

Awasi’s chef Juan Pablo Mardones would be handier than a backpack of flares in a desert-expedition entourage: as you hack away at a cacti for a dribble of water, he’d be grinding humita to make fresh tortellini, spearing sea bass and assembling a parfait with freshly plucked lúcuma fruit. He’s spent years honing his skills and his keen eye for ingredients that thrive in the world’s driest desert. A menu of beautifully plated, sophisticated fare – steak with a sweet chañar fruit sauce and a wine reduction, rica rica-laced pasta, and octopus causa (a Peruvian-style terrine) – is testament to his creativity. Breakfasts (a spread of fresh juices, pastries, breads and fruit with a selection of hot dishes) is equally tempting. Guests dine in the open-air courtyard.

Awasi has an outdoor pool, spacious outdoor lounge areas warmed by open fireplaces, a library and chess tables, open air bar and restaurant serving a fusion of Chilean and international cuisine, featuring lots of regional organic produce supplied by local farming communities. There is also an outdoor grill for barbecues and an open kitchen with seating for cookery classes.