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 quickly 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.