Menus lean Mediterranean, changing daily around what the kitchen has to hand, with Chilean regional touches worked into each plate. Much of the produce comes from CasaMolle's own vegetable plot, orchard and henhouse, so meals shift with the seasons and the harvest. Vegetables are grown without chemical treatment, and eggs come from hens kept on site. The result is a table that reflects the land around the hotel rather than a fixed printed menu. Guests can pair a meal with a garden tour or cooking course elsewhere on the property to see where the ingredients originate.