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Best Restaurant in Chile

Rodolfo Guzman is the head chef and owner of the world-renowned Borago restaurant. From there Guzman has rewritten the culinary rules in a process that has led him to introduce numerous Chilean techniques, ingredients, and products to the world. His cuisine is based on seasonality and deep knowledge of the Chilean territory. Together with his team, he has documented the uses and properties of his country's endemic pantry, exploring new possibilities, based on ingredients that had never been considered, such as the millenary foods of the Mapuche people. 

His collaborative work has led him to interact with more than 200 producers and collectors in the Chilean territory, privileged access to products unique in the world and has become a seasonal ritual for the Borago team. 

Borago, the restaurant commanded by chef Rodolfo Guzman, has just been chosen among the 26 best in the world in The Worlds 50 Best rankings. Here he tells the experience of eating there.

12 years at the head of Borago is Rodolfo Guzman, the first chef in Chile to bet on the endemic avant-garde cuisine, based on the product, harvest, flavor, and landscape of the country. The same restaurant that has just climbed from 27th to 26th place in the ranking of the 50 best restaurants in the world, the famous The Worlds 50 Best.EAT: In their effort to reflect what the soil gives us, they have brought the best products from a somewhat unusual corner of our planet, which the chef considers invaluable. Their tasting menus collect and combine the best endemic product of the Chilean territory, in continual evolution throughout the year. Much of the food is cut from soils not intervened, by collecting communities and small producers throughout Chile, which is why the dishes can vary even during each course.
  • WATER: The water served in Borago comes from the rain of Patagonia, with a high degree of purity.
  • MILK: The milk used, especially in their ice cream, is milked by us and comes from natural aging.
  • WINES: Borago does not have a wine list. In return, they seek to add the effort of family projects full of passion. They have a wine pool. These represent particular conditions in the Chilean territory, occasionally with surprising results.
  • VEGETABLES: 30 minutes from Borago, they grow vegetables their own way, with maximum use and always in the most natural way.
  • HARVEST: They understand the restaurant as a provider; One day they can cut a wild fruit that grows three weeks a year at 3,500 meters and the next, unique mushrooms from a forest.
  • SEA: In Borago they work without intermediaries, but directly with fishermen.
  • SMALL PRODUCERS: There are more than 200 collectors and small producers throughout the country. They have the same role as the rest of the team. Unfortunately, they are not visible in the dining room, but without them, they could not even give 10% of the food they offer.


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Av. San José María Escrivá de Balaguer 5970, Vitacura, Santiago

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  • Beer
  • Fine Dining
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  • Wine

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