There is no other dining experience in Santiago quite like 040, which applies a high level of technical skill to Chile’s rich and varied native ingredients. Spanish native Sergio Barroso came to Chile in 2012 after working at various prestigious European restaurants. His avant-garde techniques, inspired by his time with the Adrià brothers, show both innovation and whimsy.
Highlights include the egg filled with a sous vide yolk, rich broth and bacon foam served inside its shell on a bed of hay; sea urchin from the Chilean coast, fried chicken skin and frothy coconut milk; atomised rice with sea bass and rice soufflé. Restaurante 040 is in the process of reopening in a new location inside the Mandarin Oriental Santiago, the hotel group’s very first opening in South America.