Santiago, Chile

On the pass:

Rodolfo Guzmán

Pastry chef:

Style of food:

Contemporary Chilean with a natural focus

Standout dish:

Patagonian lamb 'à la inverse' with wild Patagonian apple millefeuille


Av. Nueva Costanera 3467, Vitacura, Santiago

+56 2 2 953 8893

Innovative dining experience that connects with nature and the heart of Chile

What makes it stand out: Rodolfo Guzmán is introducing numerous Chilean ingredients, products and techniques to the world for the first time, rewriting his country’s culinary rulebook in the process.

A brief history: Opened in 2006, the restaurant struggled to survive in its early years, suffering under the weight of Santiago diners’ inherent conservatism. But the team’s reputation for innovative dishes and consistent quality gradually spread. Now it features on The World’s 50 Best Restaurants list, as well as flying high in Latin America – and Guzmán himself was honoured by his fellow professionals with the 2015 Chefs’ Choice Award.

Typical dishes: Duck hearts grilled in duck fat, changle (edible coral mushroom) and plum leaves; venison tartare with maqui berries; rockfish and rocks; Chilean rhubarb with fruits of the beach. Plating is minimalist and earthy – but beautiful.

Other projects: He has no plans to open another restaurant, and is focusing instead on his Conectáz project, researching and documenting Chile’s under-used natural larder.

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