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Restaurante 040

Santiago, Chile

Spanish chef dazzles Santiago with molecular magic

What makes it special? Spanish chef Sergio Barroso is part of a new wave of chefs in Chile who take inspiration from around the world while mining the country's own rich culinary history. His sleek restaurant in a boutique hotel serves up a succession of inventive, technically accomplished dishes that are strongly influenced by molecular gastronomy.

About the chef: Born in Madrid, Barroso worked at El Bulli and Denis Martin in Switzerland before he moved to Chile in 2012. Restaurant 040 opened in 2015.

Typical dishes: Barroso's cooking style is clearly shaped by his time at El Bulli with options such as sous vide egg yolk combined with glazed peas, chicken stock and bacon foam, served in the shell on a bed of hay. Another highlight is intense Chilean sea urchin, which is given a savoury depth with slivers of fried chicken skin.

A few words on the room: Red roses, white faux-baroque furniture and huge glass doors leading onto a terrace and pool, it's a seductively romantic space that attracts a well-heeled clientele.

Don't miss: Room Number 9 – a secret rooftop bar that is hidden behind a nondescript door. Only restaurant diners and members are allowed to enter.

On the pass

  • Sergio Barroso

Style of food

  • Cutting-edge tapas

Standout dish

  • Sea urchin served in the shell with coconut milk foam and pickled red onions