2 Postcards
At Juan Morales's intimate spot in Lo Barnechea, experience Chilean farm-to-table magic with artisan-sourced dishes that celebrate the country’s culinary richness.
"Eating Farm-to-Table in the Big City This intimate project started by Juan Morales, the ex-chef of the Michelin-starred Arola in the Ritz Carlton Santiago , is all about the producer-to-table experience and understanding Chile’s varied culinary terroir from north to south (which spans over thirty latitudes!). The chef has personally created sustainable relationships with artisan fishing wharves and small agricultural producers throughout Chile to give birth to his simple yet refined interpretations of traditional Chilean cuisine. For example, the "vidriola", a firm, white-fleshed fish from the far flung archipelago of Juan Fernandez, graces the menu paired sautéed fava beans and a delicate almond cream. We love the hand-pulled "pantrucas", a homemade pasta eaten during the winter, with a truffled poached egg. Desserts take most Chileans back to the sweet, sugary treats of their childhood with favorites like "mil hojas" and Chilean papayas from Lipimávida. Av. Lo Barnechea 1223, Lo Barnechea. Dinner only. Monday to Friday 8pm-midnight. Tel.: 02/2216 6793 Photo credit: D.O. Restaurant"
"Eating Farm-to-Table in the Big City This intimate project started by Juan Morales, the ex-chef of the Michelin-starred Arola in the Ritz Carlton Santiago , is all about the producer-to-table experience and understanding Chile’s varied culinary terroir from north to south (which spans over thirty latitudes!). The chef has personally created sustainable relationships with artisan fishing wharves and small agricultural producers throughout Chile to give birth to his simple yet refined interpretations of traditional Chilean cuisine. For example, the "vidriola", a firm, white-fleshed fish from the far flung archipelago of Juan Fernandez, graces the menu paired sautéed fava beans and a delicate almond cream. We love the hand-pulled "pantrucas", a homemade pasta eaten during the winter, with a truffled poached egg. Desserts take most Chileans back to the sweet, sugary treats of their childhood with favorites like "mil hojas" and Chilean papayas from Lipimávida. Av. Lo Barnechea 1223, Lo Barnechea. Dinner only. Monday to Friday 8pm-midnight. Tel.: 02/2216 6793 Photo credit: D.O. Restaurant"
