Boragó: The Fifth Best Restaurant in Latin America

Celebrating my birthday at Boragó was so much more than just dinner — it was a true celebration of flavor, creativity, and flawless hospitality.

Led by the talented Chef Rodolfo Guzmán, the restaurant is renowned for transforming native Chilean ingredients into dishes that are nothing short of art.

This was our second visit, and once again, Boragó amazed us with its unique concept — from the spectacle of watching the chefs in the open kitchen to the care poured into every detail of the experience.

It’s no surprise that Boragó was named the 5th best restaurant in Latin America and the top restaurant in Chile on the prestigious 50 Best list.A must-visit destination for anyone seeking an unforgettable gastronomic experience.

The spring tasting menu we were presented with featured multiple courses, each one perfectly paired with wines carefully selected to enhance the unique flavors of every dish.

The experience began with the Boragó team welcoming us with warm smiles and a thoughtful explanation of what lay ahead.

The attention to detail and the genuine care with which we were treated made the evening even more special — a true celebration of hospitality in its highest form.

First Course

Paired with Selva Escura, Extra Brut (Malleco), the evening began with:

• Pulmay of Native Seaweed – a light and refreshing dish that immediately revealed the essence of the Chilean coast.

• Picoroco with Chilote Potato Tucupi – a bold explosion of flavor, and without a doubt, one of the highlights of the night.

• Tenderized Cuttlefish with Pink Tomato Chancho en Piedra – a rich and surprising combination that delighted the palate.

  
  

Second Course

Paired with De Martino, Viejas Tinajas, Red Blend, 2014, Maule Valley:

• Loco and Chilean Truffle Cocktail – Delicate and complex, each bite was a new discovery.

• Land and Sea: Mussels, Loyo Mushroom and Fresh Quince – A dish that beautifully captured the connection between earth and ocean.

Third Course

Paired with L'Atelier, Humo Blanco, Sauvignon Blanc/Chardonnay 2022, Lolol:

• Sea Garden: Razor Clams and Their Juices – Fresh and inventive.

• Scallop Crudo with Seaweed Extract – Delicate and full of subtle nuances.

• Black-Lip Oysters with Coastal Mallow Green Sauce – A perfect touch of salinity.

Fourth Course

Paired with Santa Monica Riesling, Rapel Valley, 2016:

• Chilean Hazelnut and Roasted Apple – A sweet and balanced combination.

• Rock Clover Cream – A dish that truly highlighted the Chilean terroir.

• Conger Eel with Sea Vegetables – Pure ocean freshness in every bite.

• Spring in the Countryside and Conger Broth – A dish that captured the essence of the season through flavor.

Fifth Course

Paired with Escaleras de Empedrado, Pinot Noir, 2015:

• The Seas of Easter Island – An intriguing dish, full of mystery.

• Milcao Roasted in Embers with Pajarito Butter – A traditional touch, beautifully reimagined.

Sixth Course

The icon of the evening, Domus Aurea Quebrada de Macul, 2011, was the perfect match for the unforgettable:

• “Reverse” Patagonian Lamb with Rock Spices and Quila Wood-Fired over Almond Logs – Watching the lamb slowly roast in the open kitchen was a show in itself. The dish was a true celebration of Patagonia.

  
  

Seventh Course – Desserts

Paired with Cavas del Valle, Pink Muscat, Elqui Valley, 2013:

• Seaweed Pie with Ice Cream, Flavors of the Atacama and Roasted Luche – Sweet and unexpectedly refreshing.

• Parfait of Kollof, Arrayán and Loyo Mushrooms – A dessert that evoked the taste of Chilean forests.

• Glacial Chill – A poetic ending to an unforgettable evening.

Beyond the flawless dishes, the hospitality at Boragó was truly exceptional. The team demonstrated deep knowledge of the ingredients and pairings, making each stage of the menu even more memorable. The open kitchen is an experience in itself: watching the care and precision behind each plate — and seeing the lamb roast before our eyes — was simply magical.

The wine pairings were spot on, highlighting every flavor and elevating the entire experience to another level. More than just a dinner, the evening at Boragó was a celebration of Chilean flavors, culture, and nature.