What is it about? With the restaurant notching up its 15th anniversary in 2022, the exhaustive investigation into native Chilean ingredients undertaken by chef Rodolfo Guzmán at Boragó means it remains the country’s gastronomic pioneer.
Tell us a story: While Guzmán works closely with more than 200 smallholders, farmers, fishermen and foragers down the length of Chile’s diverse ecosystems, he’s not adverse to getting his hands grubby to gather ingredients with his team. You might bump into him collecting sea strawberries at the beach, pulling wild fennel from the roadside or scouring mountains for blossoms and flowers.
On the menu: Given the hyper seasonality of Boragó’s tasting menu, named Endémica, it is entirely likely that dishes might change during the course of a single service. Where Guzmán always leaves his mark, however, is in replicating those seasons with artistic flair on the plate. On the pre-spring menu, sample papaya candy and fermented loyo fudge, Chilean truffle and zabaione ice-cream reimagined as a bloom sprouting from the earth. When it comes to summer, artful sunflowers and honeybees bring together potatoes, pollen and elm honey.
What else? Ask to see the basement, from where Boragó’s Research Centre for Food and its test kitchen operate. Boragó is also a World’s 50 Best Restaurants regular and ranked No.43 in 2022.