Santiago, Chile


On the pass:

Kurt Schmidt

Pastry chef:

Gustavo Saez

Style of food:

Modern Chilean

Standout dish:

Pantrucas, traditional Chilean dish of rabbit soup and corn flour dough


Andrés de Fuenzalida 99, Providencia, Santiago

+56 2 2335 3327

Sophisticated cooking and stunning presentation served in a laid-back dining space

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.

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