No.22

99

Santiago, Chile

On the pass:

Kurt Schmidt (pictured right, with Gustavo Saez)

Pastry chef:

Gustavo Saez

Style of food:

Modern Chilean

Standout dish:

Fungal textures

Contact:

Andrés de Fuenzalida 99, Providencia, Santiago

+56 2 2335 3327
http://99restaurante.com/

Sophisticated cooking and stunning presentation served in a laid-back dining space

What makes it stand out: Beautifully executed dishes that major on intense flavours extracted from primarily Chilean ingredients.

A word on the chef: Over his young career, Kurt Schmidt has worked at A-list establishments including Noma in Denmark and Azurmendi in Spain, as well as the feted Boragó back home in Santiago. Young, ambitious and highly talented, his reputation is growing fast.

What’s the vibe: Super-casual, but gastronomically sophisticated. Rough-hewn wooden tables and recycled furnishings adorn the dining space, which also features a kitchen counter, behind which the brigade works its magic. There’s a wide terrace opening out onto the bustling Providencia business district. 99 has been dubbed the leader of ‘Chilean bistronomy’ movement.

Typical dishes: ‘Fungal textures’ – mushroom varieties in raw, cooked, powder and puree forms; lamb tongue on a cauliflower puree with prunes and caramel; carrot sorbet with coconut foam and caramalized peanuts. Lunch is more casual, while dinner service is either a six or nine-course tasting menu. The popular Friday lunch offer is always an interpretation of street food.

What else: The drinks offer showcases small-scale Chilean producers majoring on natural and biodynamic wines, forming part of the restaurant’s overall commitment to sustainability.

Images: Araceli Paz

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