9 Postcards
At Boragó, you’ll dive into a sensory feast where stunning creativity runs wild in each dish, though the flavors might not always keep pace.
Costanera Sur S.J.E. de Balaguer 5970, 7640804 Vitacura, Región Metropolitana, Chile Get directions
"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."
"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."
"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."
