It was the end of spring in the South-South but there were still plenty of flowers and leaves to eat at Boragó in Santiago do Chile.
The ones they pick and the ones they make up.
Plus the rock plants and the seafood and seaweed that Rodolfo’s geniality turns into the most imaginative and delicious dishes, to our surprise and delight. He knows that to do differently you have to go the extra mile. Search more, experiment more, create more.
This is a reassuringly original place, out of the way and out of the norm.
2023 was a year of many noteworthy meals, to which I may refer later, but the two I had at @boragoscl with @rgborago (in March and December) were certainly among the very best ones. First dish: Native Spring aromas salad “A la Van Gogh”. Second: Spring poppies, picha picha, Chilean Morell and nalca. The is Kollof seaweed.