Restaurants in Chile
Chilean chef Manuel Subercaseaux turns out a short but spectacular menu, showcasing local ingredients like palometa (a tuna-like whitefish) and physalis (a tart yellow berry), in a 19th-century residence converted into a culinary hideaway.
For dinner, head to the nearby Asador del Valle, a rustic restaurant where three chef brothers roast Patagonia lamb whole on the spit.
Make a reservation at the restaurant in the genteel new boutique Hotel Casa Higueras, once a palatial house at the end of a quiet street. The setting is chic, with a sun-drenched terrace, and the menu (fig-stuffed lamb with garbanzo purée) mixes Mediterranean flavors and Latin ingredients.
Great pizzas, pasta, and fresh salads (a rarity in Patagonia).