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Nva Cost 3161-3199, Vitacura, Santiago Metropolitan Region, Chile
56-2-2953-8893
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.
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