Boragó: Santiago

With both the Pacific Ocean and the Andes at his fingertips, the terroir of Chile is a culinary playground for Rodolfo Guzmán, who actively sources ingredients the ample length and narrow breadth of his unique homeland. With a focus on unearthing native species, this voyage of discovery takes the chef – who trained with both Andoni Luis Aduriz and Andrés Madrigal in Spain – mountain high and valley low.

Foraging expeditions might ferret out some wild dill, pine forest mushrooms or marine strawberries, as well as lead to a chance meeting with a lone razor-clam fisherman who could join Boragó’s ever-expanding circle of bespoke producers.

Given the emphasis on sustainability and seasonal dining, Guzmán’s repertoire is continually evolving. Drawing on 18 preparations out of a possible 300 on rotation, his tasting menu can even change up during the course of an evening depending on the produce – genuine proof that biodiversity leads Boragó’s vision. Guzmán applies sophisticated culinary skills and techniques to Chile’s native ingredients, with surprising and refreshing results that reinforce his role as a pioneer of Chilean cuisine.

Aestheticism also reigns in the contemporary dining room that backs on to a vegetable garden: a simple quail egg is returned to its nest while a liquid nitrogen finale cleanses the palate like an Antarctic blast.