No.38

Restaurante 040

Santiago, Chile

On the pass:

Sergio Barroso Urbano

Pastry chef:

Matías Briones

Style of food:

Avant-garde Chilean

Standout dish:

Egg with vichyssoise foam and garlic bread crumbs

Contact:

Antonia López de Bello 040, Providencia, Santiago

+56 2 2732 9214
http://040.cl/es/

Molecular cuisine dishes bring an imaginative taste of Spain to Santiago

Chief reason to visit: There is no other dining experience in Santiago quite like 040, which applies a high level of technical skill to Chile’s rich native ingredients. Its well-hidden location on the lower level of the fashionable Tinto Boutique Hotel in bohemian Bellavista neighborhoods adds to the intrigue of this 40-seat restaurant.

A few words on the chef: Spanish native Sergio Barroso came to Chile in 2012 after working at prestigious European restaurants like El Bulli and Denis Martin in Switzerland. His avant-garde techniques, inspired by his time with the Adria brothers, show both innovation and whimsy.  Barroso moved to Chile to open Alegre in Santiago, and stayed because of the superior local ingredients. The young chef has won numerous awards, including the title of “hot chef” by Time magazine in 2013.

Typical dishes: Highlights include the egg filled with a sous vide egg yolk, rich broth and bacon foam served inside its shell on a bed of hay; sea urchin from the Chilean coast, fried chicken skin and frothy coconut milk; pan con tomate, toasted brioche, tomatoes, bone-in and fried silverside fish.

What else? After your meal, dinners should ask to see Room Number 9. From there, they will be escorted to a Prohibition-era speakeasy cocktail bar on the rooftop located behind a secret door. The bar, known for pouring some of the best drinks in Santiago, is reserved for members and diners only.

Images: Pablo Hidalgo

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