An Ode to Chile

Boragó, Santiago’s culinary gem, continues to captivate the world of fine dining with its bold exploration of Chilean biodiversity. Late Autumn in Chile – April, 2024, Boragó’s Endémica menu took us on a sensory journey through the nation’s most remote ecosystems. Helmed by chef Rodolfo Guzmán, the restaurant focuses on foraging, micro-seasonality, and indigenous Mapuche culinary traditions to present dishes that are not only creative but deeply rooted in Chile’s natural and cultural heritage. It doesn’t come as surprise Boragò was nominated the best restaurant in Chile.

From The Beginning to The Top of The Award Ladder

Boragó secured its place on the World’s 50 Best Restaurants list for the first time in 2018. Chef Rodolfo Guzmán, inspired by his time at Mugaritz in Basque Country, Spain, saw that Chile’s culinary scene often leaned heavily on European traditions. He sought to change this by celebrating local ingredients and the indigenous Mapuche culture. Returning to Chile and starting his own restaurant, Guzmán drew inspiration from the country’s diverse geography—from the Andes to the Pacific—infusing his dishes with the richness of his homeland, and thus, reshaping the Latin American fine dining experience.

Menu Endemica April 2024

We chose for Endemic Menu at the Chilean restaurant, consisting of 16 to 20-courses (depending on the day) that spanned the length and breadth of Chile, from Patagonia to the Atacama Desert. Standout dishes included Sea Urchin from Quintay and Beach Malva Green Sauce, an absolute best sea urchin I had in my entire life… Mini Empanadas of luga and Kollof roots broth, served with Lemon Crab and Magnolia flowers -empanadas were out of this world…

Now Let’s Talk About The Meat.

Best Asado in Chile, Sorry Argentina. Since the moment we were seated at our table, through the window we could see the slow cooking of asado in action. Once in a while a member of kitchen team would run out and meticulously take care of the meat. We couldn’t wait for our turn to try this incredible delicacy – Patagonian lamb cooked “a l’inverse”. Once our time actually came, we were blown away… The lamb was juicy and tender inside and the skin had a crunch to it, as if it was cooked in a deep fryer..

Meticulous Attention to Detail.

Chef Guzmán sources his ingredients, meat included from biodynamic farms, he collaborates with foragers, and best producers, so to assure the menu is in never stagnant and the dining experience will not be the same if you’re dining at Boragò twice the same week.

Best Restaurant in Chile.

And yet Boragó’s impact goes beyond the plate. In 2024 it was the highest ranked Chilean restaurant on the World’s 50 Best Restaurants list – as high as 29th place. This international acclaim reflects Guzmán’s success in bringing Chilean cuisine to the global stage, showcasing what is so important to the chef – native ingredients and sustainable practices. In addition to its global ranking, Boragó has also been a fixture in the Latin America’s 50 Best Restaurants list and earned accolades for its commitment to sustainability.

An Experience Like Nothing Else

For diners lucky enough to experience Boragó in April 2024, the Endémica menu was more than just a meal—it was an immersive exploration of Chile’s rich natural resources and culinary traditions. Whether it’s the delicate foraged plants or the playful plating, Boragó exemplifies the artistry and soul of South American cuisine, securing its place as one of the most innovative dining experiences in the world.