Zero-kilometre sourcing and indigenous ingredients set apart this Chilean showstopper
What’s the vibe? Boragó plates the full spectrum of Chile’s broad diversity, with Chef Rodolfo Guzmán hunting ingredients from the northern Atacama desert to deepest Patagonia in the south to unearth forgotten or often-ignored produce. He works directly with 200 foraging communities and small producers to bring ultra-seasonal ingredients to the table via his Endémica menu; his cooks gather from the nearby coastline and mountains most days and the menu is formed depending on what arrives at his door on the day.
Typical dishes: The highly artistic Roasted Flowers à la Van Gogh, which includes false morels cooked in a seaweed bladder, turns flora and algae on their head. The adorable Black Sheep of the Family cake adheres to Boragó’s seasonal philosophy, and is made with plums, sheep’s milk and arrayán, a wild fruit available just one month of the year.
Other ventures: Guzmán’s most ambitious venture in the past 12 months has been moving house. Boragó changed premises at the start of 2019 and the new establishment in Vitacura neighbourhood – nestled at the foot of Santiago’s highest mountain Cerro Manquehue – has incorporated CIB, the food research centre of bespoke design.
Worth noting: In line with zero-kilometre cooking, many vegetables are grown in Boragó’s own orchard, located just 30 minutes from the restaurant and cooks are encouraged to get involved from planting to harvest. Guzmán also clinched Latin America’s 50 Best Restaurants' first Sustainable Restaurant Award in 2018.