Restaurants in Chile
El Bulli alum Matías Polomo focuses on unsung regional ingredients such as Patagonian mushrooms.
Since 1984, porteños have come for the filling German specialties at this downtown institution. It starts dishing out pork and sauerkraut, potatoes with rollmops (herring-encased pickles), and goulash with noodles at 9 a.m.
The local favorite centers on a crackling bonfire. Try the lomo a lo pobre, a traditional Chilean dish of grilled beef served with crispy French fries, sautéed onions, and a pair of fried eggs.
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.