The World’s 50 Best Restaurant You’ve Never Heard Of | Boragó (Fine Dining in Chile)
Ranked No. 23 on The World’s 50 Best Restaurants, Boragó is considered the best restaurant in Chile — yet it has no Michelin stars. On our way to Antarctica, we stopped in Santiago to find out why.
In this episode of Introvert’s Plate, we experience Boragó’s tasting menu, and also fine dining in Chile for the first time. Chef Rodolfo Guzmán’s cuisine focuses entirely on Chilean ingredients, drawing inspiration from the country’s vast geography — from the Pacific coast and Patagonian lamb to native fruits and plants rarely seen outside South America.
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00:00 Intro
01:30 Starters
04:32 Seafood
07:01 Meats
08:40 Desserts
10:15 Final thoughts
Introvert’s Plate explores Michelin-starred restaurants, World’s 50 Best, and remarkable dining experiences around the world. Each video offers an honest, thoughtful look at tasting menus, service, ambiance, and whether the experience is truly worth it.
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7 Comments
What’s the most unusual ingredient you’ve ever had at a restaurant?
Do you have any plans on visiting Sweden?
Thank you again for such amazing review
Wow, great review! That restaurant looks insane. You know, I quickly realized when going to these places that the likelihood of every dish working for me is very low. Ideally, it’s just one dish that makes you go, “yeah, that didn’t do it”, but it could very well be several, and yet still the great dishes and the overall experience will more than make up for those misses. Here, I got the sense that even for the dishes that didn’t quite work, they still looked beautiful, and more importantly were deeply expressive of the restaurant’s identity and of Chile and its native ingredients, which is cool just to experience as a diner where Chilean fine dining isn’t really a known concept out of, well, Chile😂 Now, as for the dishes that did work, wow, I am STUNNED🤯 Beautiful presentations, the best native ingredients, I can picture their freshness, unburdened as they were by excessive treatment from the kitchen. Correct me if I’m wrong, but underneath those visual works of art, I felt that the cooking was actually quite rustic and low-intervention (with some exceptions, like the beeswax aging on the tuna which, even then, was simply grilled), and I liked that, it felt fitting. The desserts in particular felt right up my alley. Cold, refreshing, with punchy flavors. Would love to visit some day👌
PS – The most unusual ingredient I’ve ever had at a restaurant wasn’t unusual, per se, but its preparation was. I’ve had sea cucumber before, but I’ve never seen a restaurant take its skin, dehydrate it, and serve it as a cracker to be enjoyed as an amuse bouche! This was at Lilo in Carlsbad, California, at a collaboration dinner where they hosted the restaurants Mélisse and The Harbor House Inn. This was a creation of Matthew Kammerer from Harbor House.
Great video; thanks!
Chile is not set for huge tourist like grand hotel by big hospitality groups this is why Central in Peru has no stars till this day and it has been #1 on the 50 worlds best… But places like this I would eat way before I ever step foot in a Geranium, El Cellar de can Rocca.
The barnacle 😍
I think one issue with the bees-wax aging (probably better preservation) is, that you won't lose any of the water (meaning no flavor concentration). Further, due to reduced microbial activity (it has a reason bees put their offspring in there), you will lose on the funky aromas typical for aged meat/fish. So flavor takes a double "hit". It sounds cool, but better for preservation than for real aging/refining of an ingredient.