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De Patio

Santiago, Chile

High-quality Chilean produce served in genre-bending plates

De Patio

On the Pass

Benjamín Nast

Why visit: Secluded in an upscale house in the bustling Vitacura district of Santiago, De Patio is the creative outlet of chef Benjamín Nast, who is on a mission to break rules and surprise diners with his combination of innovative cooking techniques, high-quality produce and striking presentation.

On the menu: Nast’s cuisine is one that defies definition. With a penchant for pure and intense flavour, the chef says he always starts from the product and tries to find ways to bring it to its best expression of flavour. There are three tasting menus available (of five, eight and 10 courses), taking in zucchini ravioli filled with oyster, charcoal cream and fennel; grilled marrow in a steamed Chinese tortilla taco with crème fraîche and parsley; and a dessert of peas, white chocolate and mint.

Chef CV: Once a commercial engineering student, Nast abandoned his studies to move to Berlin in Germany and study gastronomy. Soon after, he came across a book by El Bulli chef Ferran Adrià at a public library and never looked back. He trained and worked across Chile, France and Spain, where he stayed for four years at Dos Palillos in Barcelona working with chef Albert Raurich. After moving back to Chile in 2016, he opened De Patio.

The space: The modern and welcoming dining room is hidden behind a solid wooden door and has space for 36 diners. It features a bar next to the kitchen with views over the team’s untiring effort – they work side by side at a big table in the middle of the cooking space. A small kitchen garden provides cabbages, sprouts, fruit and tomatoes for the fresh and startling dishes.

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