advertisement

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. The menu changes daily (they've prepared more than 700 different dishes in one year), but expect stunners like native mushrooms from the southern coast, hand-picked seaweed, and even ostrich testicles in oxalis greens and edible "soil." An adventurous 8-course tasting menu highlights exotic local ingredients and is for serious gourmands only. Once you’ve been, you’ll be talking about it for months to come. Reservations are recommended.