Santa Lucía Hill

Ado WORLD TOUR 2025 "Hibana" - Santiago

Plaza de Armas

San Cristóbal Hill

Background: Borag&oacute; is ranked 26th in the world&#39;s top 50 and is the best restaurant in Chile. Chef Rodolfo Guzm&aacute;n is known as a geobiologist in the culinary world. He goes to great lengths to find ingredients. From the Atacama Desert in the north of Chile to Patagonia in the south of Chile, from new ingredients that are unknown and undiscovered to ingredients that have been forgotten; from the coastal coastline to the Chilean mountains, he cooks all kinds of Chilean cuisine. In addition, he also advocates zero-kilometre cooking, and many dishes are produced from his own orchard, which is a 30-minute drive from Borag&oacute;.

Environment: The restaurant is located in the Vitacura district of Santiago. The interior and exterior design style is extremely simple. While using a lot of wood, it is all straight lines and deep and light gray from the outside to the inside. After entering the main hall, you will see a wall of floor-to-ceiling windows. Outside the window is Cerro Manquehue, the highest mountain in Santiago. The restaurant is at the foot of the mountain. We sat down at 8pm. It was still daytime outside the window. The light shone into the hall, which was bright and comfortable. We ate all the way until the evening. The sun went down, and the sky changed from white to yellow, from yellow to blue, and finally to the dark night. I felt excited just by watching the mountain scenery change with the light and shadow through the floor-to-ceiling fan.

Overall feeling:

I can give full marks to the presentation of Borag&oacute;&#39;s dishes. I have eaten a lot of fine dining with good appearance, but the overall appearance here can still be ranked in the top three of all the restaurants I have eaten. The ingredients of the dishes are also full marks. The chef is famous for his going up mountains and down seas to find ingredients, such as rainwater in southern Chile, lamb from Patagonia, shellfish meat that cannot be translated into Chinese, etc. Many of the ingredients are the first time I have eaten. In terms of food cooking skills, the taste of each ingredient is perfectly preserved, especially the picoroco crudo. The taste and flavor of each ingredient jump on the tip of the tongue separately, but also compose a harmonious movement.

The shortcomings are that the first taste is too strange. Several dishes are too salty or too sour. Some dishes do perfectly restore the taste of the ingredients, but the combination of several ingredients is very speechless. It&#39;s like overlapping various colors, and the final result is only black. The second point is that there are some problems with the combination of hot and cold, soft and hard dishes. There are few hot dishes in the whole meal. The dishes are sometimes hot and sometimes cold, and sometimes warm. The taste is sometimes soft and sometimes hard. The combination of various raw ingredients, weird ingredients, and strange tastes makes it very uncomfortable to eat. In the end, I really felt uncomfortable in my stomach.

Even so, the overall score is still very high. If every dinner is a food tour, then the overall vibe of Borag&amp; is still very good. There are many places that I may not like, but I still need to come and see; many restaurants may not suit my taste, but I also need to experience them. Borag&amp; is such a restaurant.

Zanzibar

Background: Borag&oacute; is ranked 26th in the world&#39;s top 50, the best restaurant in Chile. Chef Rodolfo Guzm&aacute;n is known as a geobiologist in the cuisine world, and it is a mountain to go to the sea to find ingredients. From the Atacama desert in the north of Chile to Patagonia in the south of Chile, from new ingredients that are rarely known to be discovered to forgotten ingredients, from coastal coastlines to Chile&rsquo;s alpine mountains, to Chile&rsquo;s cuisines. In addition, he also praised many dishes from his own orchard, which is 30 minutes drive from Borag&oacute;. Environment: The restaurant is located in the Vitacura district of San Diego. The interior and exterior design is extremely simple, using a lot of wood, and from the outside to the inside is straight line and deep gray. After entering the main hall, the floor-to-ceiling glass window of a wall entered the window, and the window was the tallest mountain in San Diego. The restaurant was at the foot of the mountain. We took our seat from 8 pm, and the window was still in the daytime. The light entered the hall, bright and comfortable; All the way to the evening, the sun went down, the sky from white to yellow to blue, and finally turned into dark late at night. A meal just through the landing to see the mountain scenery with the changes of light and shadow, I feel very excited. Overall feeling: I can give full marks to Borag&oacute; dishes, and I have eaten a lot of fine dining, but the overall taste here can still ranked in the top three of all the restaurants I have eaten. The ingredients of the dishes are also full marks, the chef is famous for his up and down the mountain to find ingredients, such as rain in southern Chile, lamb in patagonia, shell meat that can&#39;t be translated in Chinese, etc., many ingredients in it are my first time to eat. In terms of food cooking skills, the perfect preservation of the taste of each ingredient, especially the picoroco crudo, the taste and taste of each ingredient jump on the tip of the tongue, but also produce a harmonious movement. In the lack of places, the first taste is too strange, several dishes are too salty or too sour, some dishes are indeed perfect to restore the taste of the ingredients, but several ingredients are paired together, the taste is very speechless. It is like combining various colors, and finally only the feeling of black. Second, there are some problems with the hot and cold dishes. There are not many hot dishes in the whole meal. The dishes are hot and cold. The taste will be soft and hard. All kinds of raw ingredients, weird ingredients, and strange taste are combined together. It is very uncomfortable to eat. In the end, I really felt bad. Even so, the overall rating is still very high. If every dinner is a gourmet tour, the overall vibe of Borag&oacute; is still very good. I don&#39;t necessarily like it in many places, but I still need to see it; Many restaurants don&#39;t necessarily match their taste, but they also need to experience it. Borag&oacute; is such a restaurant.

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