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.

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.