The food on Robinson Crusoe Island is famously simple and famously good — lobster, lobster, and more lobster, plus whatever else came up in today's nets. Almost everyone in San Juan Bautista eats at a handful of family-run restaurants.
The Juan Fernandez rock lobster (langosta) has no claws and a sweet, dense tail. The classic preparation is grilled with garlic butter, but you can also have it in perol — a thick lobster stew with bread and white wine — which is the local specialty. Prices are high by Chilean standards because everything has to be flown or shipped in, but a fresh-out-of-the-trap lobster is a fraction of what you would pay on the mainland.