Santiago, Chile


On the pass:

Carolina Bazán

Pastry chef:

Manuel Fuenzalida and Jocelyn Godoy

Style of food:

Modern Chilean with a French accent

Standout dish:

Fish tartare in meat broth with egg yolk


Pamplona 78, Vitacura, Santiago

+56 2 217 3075

Carolina Bazán is applying French flair to a market-led menu

Chief reason to visit: For a market-to-table experience that combines French flair with Chilean produce, clean yet homely flavours fuse together in impeccable fashion.

A few words on the chef: After running her mother’s restaurant from the age of 23, Carolina Bazán sent herself to France for further culinary training, working under Gregory Marchand at acclaimed Paris eatery Frenchie. On returning to Santiago to the helm of the (relocated) Ambrosía once again, she transformed its menu and boosted its reputation, making it a regular in the Latin America’s 50 Best Restaurants since 2014.

Typical dishes: Fresh oysters with orange butter; homemade pasta with Chilean truffle and egg yolk; wild deer with mushroom purée and vegetables.

Bonus point: A diplomat’s daughter, Bazán lived in various parts of the Americas until she was 13. Her mother, the ambassador’s wife, would take cookery classes before trying out new creations on visitors; Carolina and her siblings acted as wait staff.

Other ventures: Bazán and her partner Rosario Onetto opened Ambrosia Bistro in Providencia in 2017, a smaller and more intimate version of the flagship restaurant.

Images: Ignacio Rojas

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