The restaurant of the outstanding Chilean Chef Rodolfo Guzmán stands out for the use of native ingredients used by the native peoples (Mapuche), which are collected in the Andes Mountains, the Pacific coast, and in the hills and valleys of the country.
Opened in 2006, Boragó became the Best Restaurant in Chile, ranking #5 in Latin America and #26 in the World, thanks to its specialization in endemic cuisine only with products that grow in Chile, offering only seasonal menus.
The gastronomic bet of Boragó is the balance between the avant-garde and culinary traditions of Chile.
Ranking #26 in The World's 50 Best 2019: https://www.theworlds50best.com/list/1-50-winners#t21-30
Opened in 2006, Boragó became the Best Restaurant in Chile, ranking #5 in Latin America and #26 in the World, thanks to its specialization in endemic cuisine only with products that grow in Chile, offering only seasonal menus.
The gastronomic bet of Boragó is the balance between the avant-garde and culinary traditions of Chile.
Ranking #26 in The World's 50 Best 2019: https://www.theworlds50best.com/list/1-50-winners#t21-30
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Book Boragó Experience
Boragó Experience can be included in any of our half-day tours.
The Men behind Boragó
Chef Rodolfo Guzmán
Rodolfo Guzmán is a chef, entrepreneur, and owner of Boragó in Santiago, Chile. After a stint as a member of the Andoni Luis Aduriz team at Mugaritz in Spain, Guzmán delved deep into the health sciences in an effort to understand human behavior through food and discover how food can help us lead healthier lives.
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Guzmán has worked in Chemical Engineering and Bioprocesses at the Catholic University of Chile, specializing in microstructures, and has been an active participant in research teams comprised of neurologists, psychologists, nutritionists, and other specialists. He has also been a panelist and participant at various food conferences around the world. In addition to his consulting work, Guzmán leads health-related functional foods projects and hosts his own TV show for Chile's Canal 13 Cable Channel.
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Guzmán’s cooking carries a personal touch based on products culled from the seas, forests, valleys, and mountains of Chile, carefully selecting what nature can provide at a given time. Guzmán uses the legacy of his Chilean forebears in his cuisine, even cooking on hot stones and smoking with native woods from all parts of Chile. Based on traditions held dear by Chileans and marked by the seasons, his cooking reclaims native preparations in a way that is untamed, rustic, indigenous, and innovative all at once.
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"Coming from the South", a cookbook by Rodolfo Guzmán.
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Illustrations accompany images of impeccably plated dishes in Guzmán’s book.
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South China Morning Post
https://www.scmp.com/magazines/post-magazine/food-drink/article/2135739/cookbook-celebrates-diverse-ingredients-chilean
https://www.scmp.com/magazines/post-magazine/food-drink/article/2135739/cookbook-celebrates-diverse-ingredients-chilean
TOP 12 ENDEMIC MENU
An important point is that Boragó offers tasting menus, which according to the restaurant's website "collect and combine, the best endemic product of the Chilean territory, constantly evolving throughout the year." That is why diners pay for a type of tasting instead of a specific dish, or à la carte.
Pre-spring ice cake: quisco parasites, plum blossoms, almond blossom extract, short miso ice cream with plum blossoms and seaweed.
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Raw araucaria pine nuts, loyos and autumn seasonings
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Sea urchins, seaweed, and steamed shoe with some seasonal rock seasonings
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Petit Four
Roasted and fermented snacks of Chilean hawthorn tree |
Three milks: donkey's milk, goat's milk, cow's milk and peumos.
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Dessert of deer and muffins of Patagonia, cream and chocolate
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Pre Spring plants wilted on a burnt alfalfa tequila man, roasted nettle paste and steamed lobster varnished in a miso of pre-spring flowers
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Ice brulee of plants of the Atacama desert: here are two desserts; on the right an ice cream sandwich of rose of the year and kachiyuyo. To eat it it is necessary to move the sandwich to one side, to eat the ice brulee first and finally the sandwich (the one that is prepared with this plant that is only seen after the rain in the desert).
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Summer treasures - sea: dessert of sea berries.
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Baked conger head (submerged in ashes), sea carrot conger caldillo and white rose garum
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Abalone flan, lavender and almond tofu ice cream
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Sea urchins cake, rock plant salad and kolof Roots broth with good oils
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EAT
In our eagerness to reflect what the soil gives us, we have brought the best products from a rather unusual corner of the planet, which we consider invaluable. Our tasting menus collect and combine the best endemic product of the Chilean territory, in constant evolution throughout the year. Much of the food is cut from uninterrupted soils, by collecting communities and small producers throughout Chile, which is why the dishes can vary even during each service.
WATER
The water served in Boragó, comes from the rain of Patagonia, with a high degree of purity.
MILK
The milk used, especially in ice cream, is milked by us and comes from natural aging.
WINES
We do not have a wine list. In return we seek to add the effort of family projects full of passion. We have a pool of wines. These represent very specific conditions in the Chilean territory, occasionally with amazing results.
VEGETABLES
30 minutes from Boragó, we grow vegetables in our own way, with maximum use and always in the most natural way.
HARVEST
We understand the restaurant as a support; One day we can cut a wild fruit that grows three weeks a year at 3,500 meters high and the next, unique mushrooms from a forest.
SEA
We work without intermediaries, but directly with fishermen.
COLLECTORS AND SMALL PRODUCERS
They are more than 200 throughout the country. They have the same role as the rest of the team. Unfortunately they are not visible in our dining room, but without them we could not give even 10% of the food we offer.
In our eagerness to reflect what the soil gives us, we have brought the best products from a rather unusual corner of the planet, which we consider invaluable. Our tasting menus collect and combine the best endemic product of the Chilean territory, in constant evolution throughout the year. Much of the food is cut from uninterrupted soils, by collecting communities and small producers throughout Chile, which is why the dishes can vary even during each service.
WATER
The water served in Boragó, comes from the rain of Patagonia, with a high degree of purity.
MILK
The milk used, especially in ice cream, is milked by us and comes from natural aging.
WINES
We do not have a wine list. In return we seek to add the effort of family projects full of passion. We have a pool of wines. These represent very specific conditions in the Chilean territory, occasionally with amazing results.
VEGETABLES
30 minutes from Boragó, we grow vegetables in our own way, with maximum use and always in the most natural way.
HARVEST
We understand the restaurant as a support; One day we can cut a wild fruit that grows three weeks a year at 3,500 meters high and the next, unique mushrooms from a forest.
SEA
We work without intermediaries, but directly with fishermen.
COLLECTORS AND SMALL PRODUCERS
They are more than 200 throughout the country. They have the same role as the rest of the team. Unfortunately they are not visible in our dining room, but without them we could not give even 10% of the food we offer.
www.borago.cl