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Boragó

Santiago

• The Best Restaurant in Chile 2024

Beautiful Chilean produce from farm to fork

On the Pass

Rodolfo Guzmán

Who’s the chef? Rodolfo Guzmán toured restaurants across Europe and Chile, learning new techniques and experimenting with flavours, before resettling in Santiago to open Boragó in 2006. Since then, the restaurant has become a haven for Guzmán’s discovery of, and research into, native Chilean produce.

What to expect: The menu, named Endémica, showcases the bounty Chile has to offer. Guzmán takes diners through the country’s regions with creatively executed dishes such as  four marine cocktails and pieces of fish from Rapa Nui, and kollof, myrtle and saffron parfait made with a unique Chilean seaweed that can grow up to seven-meters long.

What’s the inspiration? Boragó is deeply rooted in Mapuche culture. Inspired by the Indigenous hunter-gatherers of Southern Chile and Argentina, Guzmán strives to incorporate the autochthonous plants of the nation into the restaurant’s vast pantry. He works with more than 200 people, including foraging communities and small producers all over the country, to bring seasonal and fresh goods to the plate. The ingredients come from coastlines, mountain tops or even the restaurant’s nearby orchard.

Second home: In 2019, Boragó re-established itself in Vitacura, a suburb of Santiago at the foot of the city’s tallest mountain, Cerro Manquehue. The landmark makes both a stunning backdrop for the 54-cover restaurant and a home for Guzmán’s food research centre, CIB, that delves into the untapped possibilities of Chilean ingredients.

Sustainability is key: Since its inception, the team at Boragó has placed high importance on sustainability, maintaining local ecosystems and responsible sourcing. Its efforts earned it the inaugural Sustainable Restaurant Award at Latin America’s 50 Best Restaurants in 2018. With its focus on zero-mile cooking, a biodynamic farm and decades of research, Boragó went on to win the same accolade at The World’s 50 Best Restaurants 2021.

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