Local Favourites

Ambrosia Bistro is the most personal project of award-winning chef Carolina Bazán and sommelier Rosario Onetto. At this intimate urban restaurant, bistronomy is the rule, making the gastronomic experience of haute cuisine accessible and affordable in a casual and cozy bistro ambience.

Opened in 2006 and lead by chef Rodolfo Guzmán, Boragó is the most internationally awarded Chilean restaurant. Its menu is based entirely on the local territory, seasonality, and Chile’s unique pantry. Here, for example, there is no coffee, because it is not produced in the country. Instead, enjoy an espresso made with fermented seeds from neighboring hawthorn trees.

Seating just 24 diners, this new restaurant offers delicious seasonal cuisine and heritage wines. Manuel Balmaceda, its young chef, oversees the kitchen. His seasonal menu of five starters, five main courses and two desserts focuses on organic products and small producers.

At his striking rooftop restaurant overlooking the Andes Mountains, chef Marcos Baeza fuses all the delicacy of Japanese cuisine with the flavors of the Chilean coast through luxury products such as spider crab, lobster, truffles, and sturgeon caviar. The restaurant is named in honor of Naoki Fukasawa, his Japanese mentor and teacher.

One of the most renowned seafood restaurants in Chile and Latin America. Chef Ignacio Ovalle presents his venue as the perfect place to encounter the entire Chilean marine territory—fish, seafood and crustaceans—sourced fresh every day and prepared in a way that preserves their sublime natural flavor.

La Mesa was born as a response to the need to stop, sit and enjoy simple pleasures. Chef Alvaro Romero prepares simple dishes through processes with low impact on the environment and with an emphasis on locally sourced, seasonal products for a delightful farm-to-table dining experience.

The first certified zero-waste restaurant in the country, Olam integrates practices such as recycling cooking oils and composting organic waste. Chef Sergio Barroso shows off his talent with a gourmet menu focused on seafood, highlighting luxury ingredients with dishes that attract attention for their refined presentation.

Set in a beautiful heritage mansion, the restaurant offers a limited menu of signature dishes with a focus on small Chilean producers and co-operatives. Chef Javier Avilés Lira's seasonal and dynamic cuisine embraces circularity and is distinguished by its technical skill, meticulous attention to detail and impeccable aesthetics.

Only five tables are available at this restaurant in Providencia where you can try a tasting menu with dishes inspired by China and Asia and paired only with tea. This gastronomic experience by chef Nicolás Tapia is complemented by a new menu of 15 dishes plus 40 Chilean wine labels, ranging from Huasco, in the Atacama Region, to the Malleco Valley, in the Araucanía Region.

After being closed for three years and receiving several awards for being one of the best restaurants in Latin America, Restaurant 99 has reopened in a new space at Vitacura, still under the direction of chef Kurt Schmidt. His proposal is to be a place full of flavours that connects with the Chilean territory.