Adobe offers traditional Chilean dishes (like Pil Pil and Chorrillana) as well as international cuisine in an upbeat and lively atmosphere. Guests can sit around an open-air bonfire and enjoy delicious food served by a friendly staff.

Few visitors to Santiago might consider dining at a French brasserie, yet Baco is a local favorite among the upmarket, creative class for its extensive and expertly chosen wine list (with emphasis on wines by the glass) and airy, cheerful atmosphere. Expect well prepared classics such as boeuf bourginon, onion soup, and steak frites with béarnaise, as well as fish and vegetarian options. There is also a good selection of cheese and charcuterie for those seeking a light meal.

A power lunch spot for Chile’s downtown business elite and government employees, Blue Jar is owned and operated by a British long-time expat. The restaurant serves only lunch, but is the downtown area’s best choice when exploring the presidential palace area. Chilean-international cuisine includes pastas, fresh salads, meats and fish, with a daily gourmet set menu and an excellent wine list. This is also a good place to relax with tea and pastries.

When Bocanaríz opened in 2012 in the charming Lastarria neighborhood, it was immediately apparent what the Santiago dining scene had been lacking all along: a wine bar celebrating the vast variety of Chilean wines, including boutique labels and little-known varieties from regions not normally promoted or known by foreigners. Bocanariz, which translates as "mouth-nose," is ideal for travelers who lack the time to visit Chile's wineries, or for those who want to sample a variety of wines in one go: order a bottle, glass or one of the restaurant's flights of four tastings grouped by region or wine variety. The food is fresh and creative, with a menu divided into nine categories (smoked, sweet, and light, for example) that are designed as main courses or small plates to be shared. English-speaking sommeliers are on hand to help you choose.

Often rated the top restaurant in Chile, Boragó is an exploratory introduction to the flavors and textures of Chile's locally sourced products that are little-known even to Chileans themselves. Rodolfo Guzmán, one of Latin America's most promising and talented chefs, offers cuisine predominately based on local products that he and his staff of 30 have personally foraged from Chile's forests, valleys and coastline, along with the country's wealth of seafood, and meat, both domestic and wild. Guzmán and his staff produce more than 700 original dishes per year based on the availability of certain plants and vegetables that might be ripe for only two weeks a year. Diners do not know what to expect until they arrive, but each thoughtfully prepared dish is nothing short of sensational. The "curanto," a southern shellfish and meat specialty slow-cooked underground, is reduced down to a broth that is surprisingly flavorful and complex, and many of the cooking methods mirror those used by indigenous groups, such as bread baked in "rescoldo," or ashes, as the Mapuches do. Boragó is open for dinner only and offers two tasting menus of 6 or 9 courses, with a wine or juice pairing for an additional cost.

Located above sister restaurant Opera, Catedral is a livelier, mid-range eatery and bar on the second floor of the same building. With gun-battle grey walls and minimalist décor, the restaurant turns out simpler but equally delicious food, and is a good spot for a drink.

Kitchen Club is both a cooking school and event space, allowing guests to take part in an interactive lesson followed by a meal. The unique culinary experience offers more than 20 participatory courses with options that range from classic to innovative cuisine. Offered in both Spanish and English, Kitchen Club caters to visitors and locals alike in this chic industrial space.

This authentic Uruguayan “parilla” (steak house) serves delicious food and provides outstanding service in a casual, rustic environment. The back garden has a roaring fire pit that keeps things cozy even on cool nights. The bife de chorizo and hand-cut fries are not to be missed.

La Mar is part of Peruvian Chef Gaston Acurio's culinary empire (La Mar is also found in Miami, San Francisco and elsewhere in the Americas). While the menu is absolutely Peruvian, this is nonetheless a superb place to sample a variety of fresh local seafood. La Mar, or The Sea, is not a place for carnivores. The restaurant is a "cebicheria," and as such there are numerous preparations of ceviche and "tiraditos" on the menu, along with paella-like arroz criollo, seafood stews, and classic potato-based appetizers like causas. La Mar's lively and light ambiance, with excellent sidewalk-facing al fresco dining, is social meeting place for Santiago's elite.

This modern restaurant, which opened at Parque Bicentenario in 2008, is the perfect spot for savoring upmarket takes on classic Chilean cuisine. Its stunning, museum-like stone and wood building, designed by the acclaimed architect Smiljan Radic, has glass walls that open completely during the warmer months. The visible kitchen against the back wall adds a lively preview of the flavors to come. Start with a light, perfectly prepared ceviche and then choose from an excellent selection of pastas, meats and seafood. Mestizo’s take on the beloved pisco sour is served in a lowball clay cup with a splash of bitters on top for a refreshing variation on Chile’s most coveted cocktail. Be sure to request a table with a view of the beautifully landscaped park below or drop in for a drink at the popular outdoor bar.

Osaka, located within the W Hotel in the El Golf neighborhood, is the Santiago outpost of the popular Lima-based Nikkei restaurant serving Asian-Peruvian cuisine. The ambiance is sleek and stylish, yet relaxed, and service can be hit-or-miss, like most Chilean eateries. Yet the freshness of Osaka's seafood and the flavor combinations are superb -- this is a place for diners who do not like their cuisine to be constrained by geographical borders (Chef Ciro Watanabe is himself Japanese-Peruvian). Try the duck confit, the tiradito with citrus and chili, or the mini octopus potato causas.

This folksy, wood-and-brick restaurant is located within a century-old home in lively Bellavista, with indoor and outdoor seating. Peumayen is popular with travelers for its "Ancestral Food," which is better described as cuisine using traditional and indigenous Chilean food products as varied as quinoa, alpaca, Araucaria pine nuts, Easter Island seafood and Patagonian lamb. If Boragó is high concept, Peumayan is decidedly earthy and low-key, and while service is pleasant it is definitely languid. The wine list highlights little-known vintners, and serves regional craft beers.

Owned and run by a famously ornery Frenchman, this seaside restaurant is considered the best on the island. Seating on the second floor deck is ramshackle but comfortable, offering magnificent views of the small harbor. The extensive wine list and menu, featuring fresh fish, comes with Manhattan-style prices, but the delicious rape rape, a small local lobster, is worth every cent.

A casual and quick stop at Tia Berta is a must for delicious homemade empanadas.

The name of this restaurant means “meeting place” in the local Mapuche language, and Trawen is just that—a friendly, welcoming environment where guests can enjoy delicious healthy food throughout the day. A pioneer of organic food in Chile, Trawen offers meals made from fresh vegetables grown in their own garden, locally sourced seasonal products, premium meats from nearby producers and fresh baked breads. Not to miss are their hearty homestyle breakfasts, with organic eggs, jams and meats and, later in the day, their perfectly prepared pisco sour.