BORAGÓ

Welcome to the temple of molecular cuisine. Chef Rodolfo Guzmán likes the most unlikely ingredients (flowers, fruits, chlorophyll...) to obtain amazing flavours. To discover: oysters with natural persimmon and passion fruit jam, smoked hake with cinnamon and cooked at low temperature for 4 hours. For a complete panorama, choose the 8-course tasting menu. Some love it, some hate it! But, according to us, it's one of the best restaurants in Santiago. To try at least once in his life!