Pantrucas, traditional Chilean dish of rabbit soup and corn flour dough
Andrés de Fuenzalida 99, Providencia, Santiago
+56 2 2335 3327
What makes it stand out: Beautifully executed dishes that major on intense flavours extracted from primarily Chilean ingredients.
A word on the chef: Over his young career, Kurt Schmidt has worked at A-list establishments including Noma in Denmark and Azurmendi in Spain, as well as the feted Boragó back home in Santiago. Young, ambitious and highly talented, he has fast-developed an excellent reputation. In 2016, 99’s pastry chef, Gustavo Saez, won the title of Latin America’s Best Pastry Chef.
What’s the vibe: Super-casual but gastronomically sophisticated. Rough-hewn wooden tables and recycled furnishings adorn the dining space, which also features a kitchen counter, behind which the brigade works its magic. There’s a wide terrace opening out onto the bustling Providencia business district. 99 has been dubbed the leader of ‘Chilean bistronomy’ movement.
Typical dishes: Pantrucas is a traditional Chilean dish of soup – made from a rabbit base in 99’s interpretation – with a wheat flour dough cooked in the broth, giving the dish its characteristic thickness. Lunch is more casual, while dinner service is either a six or nine-course tasting menu. The popular Friday lunch is always an interpretation of street food.
What else: The drinks offer showcases small-scale Chilean producers majoring on natural and biodynamic wines, forming part of the restaurant’s overall commitment to sustainability. Schmidt’s new opening, Prima, which was inaugurated in 2018, has a more informal style and an artisanal bar.