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.
Created by the editors of T+L for Regent Seven Seas Cruises.
AmenitiesOpen / Closes
- Accessible by Public Transportation
Cuisine Type:: South American