Rodolfo Guzmán's Boragó champions foraged, native Chilean ingredients—from Atacama fruits to forest finds—transformed into innovative, ever-evolving tasting menus that are as visually striking as they are seasonal.
“The chef behind Santiago’s restaurant Boragó is on a mission to promote his country’s over-looked ingredients, such as the superacidic copao fruit, which grows in the Atacama desert. ”
– Afar Magazine
DK Eyewitness
"At the award-winning Boragó, food is as much about taste as it is about presentation."
Frommer's
"Obscure Chilean ingredients from the sea, the forests, and the mountains of this vast country go into chef Rodolfo Guzmán’s imaginative yet rustic cuisine." Full review
Fodor's
"With food foraged from every corner of Chile and prepared in innovative ways, Rodolfo Guzmán's restaurant Boragó seemed destined to be a hit before it even opened." Full review
The World's 50 Best Restaurants
42.0
"Given the emphasis on sustainability and seasonal dining, Guzmán’s repertoire is continually evolving." Full review
Condé Nast Traveler
"“They’ve been creating a database of Chilean ingredients for years. So when an Atacama Desert herb is at its peak, which may be only a few days per year, a foraging community collects it..." Full review
Condé Nast Traveler
"Also not to be missed is Boragó in the ritzy Vitacura area on the eastern end of the city. Here, Chile's most celebrated chef Rodolfo Guzman serves a seasonal tasting menu full of endemic..."
From sushi and ceviche to lomitos and empanadas, our 2017 Experts’ Choice winners for the top restaurants in Santiago feature a mouth-watering range of culinary choices. Read more
Experts' Choice Award 
DK Eyewitness
Frommer's
Fodor's
The World's 50 Best Restaurants
Condé Nast Traveler
