Restaurants in Chile

Located in what was once San Pedro de Atacama's first schoolhouse, the restaurant offers contemporary twists on Altiplanic staples: filet of novillo (young bull) with new potatoes topped with wild mushrooms and chanar-berry sauce.

There's no pretension (and only 20 seats); the ambitious Peruvian- Chilean cuisine includes seafood empanaditas, pastel de jaiba (crab potpie), and an unforgettably tangy ceviche served with giant roasted corn kernels. Each course is punctuated with a complimentary seafood broth.

El Bulli alum Matías Polomo focuses on unsung regional ingredients such as Patagonian mushrooms.