Nestled in Santiago, Boragó serves up an immersive 16-course seafood tasting menu that artfully showcases Chile’s rich biodiversity and culinary creativity.
Costanera Sur S.J.E. de Balaguer 5970, 7640804 Vitacura, Región Metropolitana, Chile Get directions
CLP 50,000+
"When Boragó first opened in 2006, fine dining in Chile almost exclusively meant European cuisine. But after cutting his teeth at Spain’s two-Michelin-starred Mugaritz, chef Rodolfo Guzmán returned to Santiago to open the city’s haute venue dedicated to Chilean cuisine. Dinner at Boragó comes in a tasting menu of beautifully minimalist dishes, like fresh, sweet shrimp with foraged maqui berries or tender lamb cooked in the Patagonian al asador style. Boragó is a regular of the Latin America’s 50 Best Restaurants list." - Bill Esparza, Hillary Eaton
"The top 10 restaurants in Latin America are [...] Boragó in Santiago."
"Ranked the world's 38th best restaurant, Boragó is known for its molecular gastronomy and innovative Chilean cuisine. Phil visited the restaurant during production." - Paul Feinstein Paul Feinstein Paul Feinstein has been writing about food and travel for more than 20 years. He has published hundreds of articles, written multiple travel guide books, reviewed thousands of restaurants
"Rank: #43 "Rodolfo Guzmán toured restaurants across Europe and Chile, learning new techniques and experimenting with flavours, before settling in Santiago to found Boragó in 2006. Since then, the restaurant has become a haven for Guzmán’s learning and discovery of native Chilean produce."
"Chilean Cuisine from Land and Sea “Chile has nearly 4,000 miles of coast, one of the most arid deserts on earth, and mountains that climb to 22,000 feet. Imagine the diversity,” marvels Rodolfo Guzmán. The chef behind Santiago’s restaurant Boragó is on a mission to promote his country’s over-looked ingredients, such as the superacidic copao fruit, which grows in the Atacama desert. “We want to show diners something that is only found here.” Many chefs source locally but then use European techniques in the kitchen. Guzmán, however, bakes his grouper and basil chlorophyll in a mud oven—a technique the indigenous Mapuche people have used for centuries. Avda. Nueva Costanera 3467, 56/(0) 2-953-8893. This appeared in the October 2012 issue."
