Concept meets Chilean ingredients (many of which are foraged from the Andes and the length of the coast) at this award-winning establishment, where diners enjoy a 15- to 18-step tasting menu that has sustainability at its core. One of Chef Rodolfo Guzmán's signature dishes is a spin on the curanto clambake from Chiloé, made with Patagonian rainwater and served in what looks like a small clearing in a tiny thicket. Naturally, such fine dining comes at a price; the tasting menu costs about 90,000 pesos.

Chef Rodolfo Guzmán brings the finest Chilean resources to the table, from local fishermen and butchers, to working with the finest Chilean vineyards to pair his courses exceptionally. He has become renowned for his experimentation with food, using local ingredients and indigenous plants, and recreating ancient Patagonian ancestral techniques and recipes. Boragó ranked fourth in Latin America’s 50 Best Restaurants in 2016, so treat yourself to a sublime evening of dining out.

#5 – Borago – Owned and run by Chef Rodolfo Guzman, Borago stands is an “Innovative dining experience that connects with nature and the heart of Chile”. It stands out for the use of “numerous Chilean ingredients, products and techniques to the world for the first time, rewriting his country’s culinary rulebook in the process.” Sample dishes highlighted by judges are “Duck hearts grilled in duck fat, changle (edible coral mushroom) and plum leaves; venison tartare with maqui berries; rockfish and rocks; Chilean rhubarb with fruits of the beach”, with a minimalist and earthy, (but beautiful) plating.

Try authentic Chilean cuisine – Santiago is in the midst of a culinary renaissance, taking advantage of Chile’s incredible wealth of fresh, local fruits, vegetables, and meats to create bold, experimental new dishes, as well as elevate timeless classics. Some of the best places to try include: Liguria, which makes fantastic Chilean sandwiches; Fuente Alemana for German-Chilean fare and hearty beer; BocaNariz for the city’s finest wine bar; Chipe Libre for knock-you-to-your-knees pisco flights and cocktails; and for a very special night, Borago, considered one of the world’s best.

World famous chef, Rodolfo Guzmán, has completely transformed the culinary landscape of Chile with his unique menu and global fine dining experience that is offered at Boragó in the beautiful Vitacua area of Santiago. The attention to detail is exceptional and the produce is sourced from only the finest of Chilean resources, which include local fishermen for the freshest catch of the day, and small Chilean wineries to pair the best grapes with the dishes. Thanks to Boragó, Santiago is now on the map as one of Latin America’s 50 best restaurants, ranking number 6 in 2021’s poll.

Listed among the world’s best restaurants, Boragó is celebrated for its contemporary Chilean cuisine, fusing a focus on nature with chef Rodolfo Guzmán’s innovative cooking techniques. In a dining space that reflects the style of cuisine served here, through its contemporary design and integration of natural materials, diners are given an insight into Chile’s culinary identity. By using produce from Chile’s biodiverse environment and drawing on the country’s native culture, Guzman creates seasonal tasting menus that tell a story of the people and land.

After checking in at the wonderful Madison Italia we had a reservation at the Michelin starred Borago Restaurant which was named the fifth best restaurant of South America. We were a bit surprised to find one of the best restaurants of this diverse continent in Chile and not in one of the countries which are very famous for its culinary sides like Peru (where I always had good food and by the way very cheap too but still excellent quality), Colombia, Argentina, Brazil or Uruguay with its world famous asados and the outstanding meat quality.

Le chef Rodolfo Guzmán apporte les meilleures ressources chiliennes, des pêcheurs locaux et des bouchers, à travailler avec les meilleurs vignobles chiliens pour jumeler exceptionnellement ses cours. Il est devenu célèbre pour ses expériences avec la nourriture, en utilisant des ingrédients locaux et des plantes indigènes, et en recréant d'anciennes techniques et recettes ancestrales patagoniennes. Boragó se classe au quatrième rang des 50 meilleurs restaurants d'Amérique latine en 2016, alors offrez-vous une sublime soirée au restaurant.

Acaba de entrar por segundo año consecutivo en el puesto número 29 de la lista The World´s 50 Best, y Rodolfo Guzmán, jefe de cocina y quien lo abrió en 2006, fue elegido en 2023 como uno de los 10 mejores chefs del mundo, por The Best Chefs Awards. Eso, por nombrar alguno de los galardones del restorán más premiado y conocido de Chile. Uno que, desde sus inicios, tuvo como declaración de principios hacer algo radicalmente distinto, no basarse en la técnica, sino en el uso del territorio, la despensa endémica más grande del mundo, Chile.

El chef Rodolfo Guzmán, lleva a cabo una cocina basada en la estacionalidad remarcada del territorio Chileno, en productos del Mar, bosques, valles y montañas, respetando lo que el suelo es capaz de entregar en el momento Sus menús de degustación recogen y combinan, el mejor producto endémico del territorio Chileno, en permanente evolución a lo largo del año. Este Restaurant sale totalmente de lo común. Es toda una experiencia, que empieza en el momento que uno se sienta y le ofrecen agua de lluvia traída desde la Patagonia chilena.

It’s not hard to see why Boragó is currently number 42 on the World’s 50 Best Restaurants list. Celebrity chef and creative mastermind Rodolfo Guzmán works tirelessly to source wild edible plants from across the country, focusing on lesser-known ones. Think Chilean nalca (a kind of local rhubarb), lamb prepared in the Patagonian style called al asador, and rica rica, an Andean herb foraged by Patricia Perez, an artist and yerbatero in the Atacama Desert.

Coming in at number 36 on the San Pellegrino list of the World’s 50 Best Restaurants, Borago is probably the best place in town to sample the terroir of Chile. Chef Rodolfo Guzman, a dedicated forager who draws inspiration from his time working at the Michelin-starred Mugaritz restaurant in Spain’s Basque country, has made a name for himself through his ingenious combinations of Chilean ingredients, from beach dill and sea star flowers to conger eel.

Guzmán is a culinary mad scientist, a Chilean Willy Wonka working with ingredients you’ve probably never heard of— picorocos, chochas, porotos granados, milcaos, even ingredients from the waters of Rapa Nui. The tasting menu is built around what’s grown at the restaurant’s own regenerative farm and sourced directly from foragers, small producers, and the coast. Think sea strawberries, wild mushrooms, heirloom pink tomatoes, and Patagonian plants.

Boragó is undoubtedly the most renowned restaurant in Santiago, and one of the most prominent in the entire continent. Its chef, Rodolfo Guzmán, is famous for his focus on indigenous Chilean cuisine, using native ingredients that are often unknown even to locals. With a tasting menu that changes according to the season, Boragó offers a unique experience that connects diners with the geography and biodiversity of the country.

No conversation about Santiago’s dining scene would be complete without beginning with Boragó. Frequently ranked among Latin America’s 50 Best Restaurants, Boragó is more than just a meal—it’s an experience, and of course, one of the best restaurants in Santiago, Chile. Helmed by chef Rodolfo Guzmán, the restaurant is a temple to Chile’s native ingredients, many of which you’ve likely never heard of, let alone tasted.

Su búsqueda por descubrir la identidad gastronómica de Chile y sacar a la luz productos endémicos que son presentados en escenas surreales. Eso es lo que ha llevado a este restaurante a estar en el lugar número 10 de los mejores del mundo; al número 5 de los mejores de la región y a ser parte de los 50 mejores restaurantes sostenibles de Latinoamérica. Aquí, Guzmán transforman la comida en una experiencia narrativa.

Continue your indigenous Chilean education with a dinner reservation at Borago, an establishment considered one of the best restaurants in the world. Every element of the meal — from the silverware to the garnishings — is sourced by local ingredients and handmade (or hand-grown) by local people. The inventive menu changes daily, and there’s never a quiet night, so be sure to book your reservations in advance.

El restaurante de alta cocina que puso a Chile en el mapa global, el chef Rodolfo Guzman sigue marcando tendencia con su investigación incansable de productos chilenos (muchos rebuscados) y técnicas ancestrales. Por eso rankea en la lista de The World’s 50 Best Restaurants desde hace varios años. El menú de degustación, ultra estacional, hoy está en su momento más juguetón, estéticamente.

Since Santiago is the cultural hotspot and cosmopolitan capital of Chile, you can find many trendy bars and restaurants. While finding a local place is more than suitable for most of your meals, you may want to splurge with an upgrade to your culinary experience every once in a while, particularly if you’re celebrating a special occasion. Photo Credit to World’s 50 Best

Book Now Best Restaurant in Chile Rodolfo Guzman is the head chef and owner of the world-renowned Borago restaurant. From there Guzman has rewritten the culinary rules in a process that has led him to introduce numerous Chilean techniques, ingredients, and products to the world. His cuisine is based on seasonality and deep knowledge of the Chilean territory.

The food at Boragó is prepared using ingredients directly gathered by over 200 small producers throughout Chile, together with their farm-grown vegetables. One of their menus is a tasting experience of the country's traditional dishes over 16 courses, served in stone plates, that can be paired with a selection from their Chilean wine pool.

Restaurant that managed to be among the Top 50 restaurants in the world according to the British magazine Restaurant (in 2015), achieving the 42nd position. Rodolfo Guzmán is a renowned chef not only in Chile, but also in Latin America. Guzman rescues national products throughout the country, including those used by the Mapuche people.

His fine dining restaurant Borago in Vitacura is a hotbed of molecular gastronomy using ingredients that are always fresh and always seasonal – he and his team make trips all over the country, foraging for produce that will be used that week. The 20-dish tasting menu is a celebration of flavour and technique. Wear comfy trousers.

Considered to be the 8th best restaurant in Latin America and Chiles top restaurant, Borago is a unique experience in itself. Each meal is delivered by one of the chefs or kitchen hands and explained before one is able to try it. A visually stimulating journey through Chiles finest cuisine, it is worth trying at least once.

If you are looking for somewhere to eat in Santiago, you should try Boragó. The restaurant has won many awards, so you know you’re in for a top-notch meal. The highly rated restaurant is owned by the chef; he puts an interesting and unique spin on classic Chilean cuisine, and he cooks with locally sourced ingredients.

Borago: Named one of the world’s 50 best restaurants, chef Rodolfo Guzman has been credited with reinventing the Santiago food scene. He is best known for foraging the Chilean landscape, from the mountains to the seas, which results in a unique dining experience.

Obscure Chilean ingredients from the sea, the forests, and the mountains of this vast country go into chef Rodolfo Guzmán’s imaginative yet rustic cuisine. His team heads out twice a week to the coast and up into the mountains to hunt for what's unique and fresh.

Dessert as you’ve never seen it before at Boragó… Credit: Boragó Facebook. Rodolfo Guzmán can take credit for the reinvigoration of Chilean cuisine. Foraging from the Atacama down to Tierra del Fuego, expect surprises galore in the 20-dish tasting menu.

I enjoy a good tasting menu, especially ones not with NYC prices, and when I saw that a Santiago restaurant had been named as one of the 50 Best Restaurants in the World, I planned our first night in Santiago eat at that exact restaurant – Borago!!

Borago’s chef, Rodolfo Guzman, is a man renowned for his commitment to using 100% Chilean products - everything from the wooden chairs to the sheepskin rugs are sourced from within the country.