Curanto cooked with rainwater from Patagonia
Av. Nueva Costanera 3467, Vitacura, Santiago
+56 22 953 8893
Describing itself as a dialogue between nature and cuisine, Boragó’s emphasis on natural Chilean techniques permeates everything from the varied and seasonal menu to the simple yet welcoming décor. As well as meat, fish and shellfish, Boragó’s diverse larder includes foraged herbs, edible flowers and wild berries, sourced from the wilds of Patagonia to the heights of the Andes.
After training under Andoni Luis Aduriz at seminal Spanish restaurant Mugaritz, Chilean native Rodolfo Guzman returned to Santiago’s classy Vitacura district, where he has been working his magic with seasonal, native ingredients – including shellfish, mushrooms, herbs and highland flowers – since 2007. Dishes demonstrate the chef’s interest in the relationship between food, health and mood, and in exploring historic techniques and recipes. The kitchen is intent on using methods passed down the generations, which is why you’ll see cooking on an array of rocks and ingredients smoked over timber sourced from different Chilean regions.
Theatre underpins the presentation: small wine-soaked and lemon-coated Chilean pears are served on a bonsai tree; crockery is largely forgotten as bite-size morsels perch on polished wooden branches, smooth rocks and jagged stone slates. With two tasting menus wrought from the finest produce the country has to offer, Boragó offers a sumptuous, ‘edge of the world’ dining experience for those seeking creative, unhurried cooking that is the best in Chile.