Casa Las Cujas

Santiago

The soul of the Chilean coast finds home in the city

Coastal concept: What began over a decade ago as a beachside kitchen in Cachagua, a small fishing village north of Valparaíso, has evolved into one of Santiago's most beloved seafood destinations. Founded by brothers Juan Pablo, Max and Domingo Raide, Casa Las Cujas brings the spirit of the Pacific Ocean to the capital, celebrating Chile's marine bounty like oysters, machas (a type of razor clams), and Patagonian king crab.

Ocean interiors: In Santiago's Vitacura district, a hub for dining and design, Casa Las Cujas mirrors the calm rhythm of its beachside origins, channeling the ease of the coast within the city. Sun-bleached tones, nautical accents and a looping projection of Chile's northern beaches lend a sense of salt, air and light, while a glass tank of live shellfish at the restaurant's centre serves as a living pantry; a reminder that every plate begins in the sea.

On the menu: The kitchen is guided by seasonality and respect for fresh ingredients. Dishes such as Caleta Las Cujas, a grand platter of the day's freshest catch, capture the Pacific at its most elemental. Other highlights include Patagonian king crab served two ways, locos (Chilean abalone) in salsa verde, and a smoky rice simmered in crab stock. The menu balances tradition with lightness and ease, from empanadas filled with local shellfish to clam chowder perfumed with merkén, a smoky indigenous Mapuche spice blend of chilli.

Beyond beach cooking: For the Raide family, Casa Las Cujas represents a deep sense of place and community. Their approach, cocina de playa (beach cooking), goes beyond ingredients. It's about honouring the coast, the people who work its waters and the shared pleasure of gathering over simple, excellent food. Each service invites diners to slow down, breathe in the echoes of the waves, and experience the spirit of the ocean from the heart of the city.

Culinary family: In May 2025, Casa Las Cujas marked its 11th anniversary by hosting La Ruta Trasandina, a collaborative event that brought together leading chefs from across Latin America. The gathering reaffirmed the restaurant's place at the heart of Chile's contemporary culinary movement, serving as a bridge between coastlines, cultures and cooks across the region.

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