Boragó

Background: Boragó is ranked 26th in the world's top 50 and is the best restaurant in Chile. Chef Rodolfo Guzmán is known as a geobiologist in the culinary world. He goes to great lengths to find ingredients. From the Atacama Desert in the north of Chile to Patagonia in the south of Chile, from new ingredients that are unknown and undiscovered to ingredients that have been forgotten; from the coastal coastline to the Chilean mountains, he cooks all kinds of Chilean cuisine. In addition, he also advocates zero-kilometre cooking, and many dishes are produced from his own orchard, which is a 30-minute drive from Boragó. Environment: The restaurant is located in the Vitacura district of Santiago. The interior and exterior design style is extremely simple. While using a lot of wood, it is all straight lines and deep and light gray from the outside to the inside. After entering the main hall, you will see a wall of floor-to-ceiling windows. Outside the window is Cerro Manquehue, the highest mountain in Santiago. The restaurant is at the foot of the mountain. We sat down at 8pm. It was still daytime outside the window. The light shone into the hall, which was bright and comfortable. We ate all the way until the evening. The sun went down, and the sky changed from white to yellow, from yellow to blue, and finally to the dark night. I felt excited just by watching the mountain scenery change with the light and shadow through the floor-to-ceiling fan. Overall feeling: I can give full marks to the presentation of Boragó's dishes. I have eaten a lot of fine dining with good appearance, but the overall appearance here can still be ranked in the top three of all the restaurants I have eaten. The ingredients of the dishes are also full marks. The chef is famous for his going up mountains and down seas to find ingredients, such as rainwater in southern Chile, lamb from Patagonia, shellfish meat that cannot be translated into Chinese, etc. Many of the ingredients are the first time I have eaten. In terms of food cooking skills, the taste of each ingredient is perfectly preserved, especially the picoroco crudo. The taste and flavor of each ingredient jump on the tip of the tongue separately, but also compose a harmonious movement. The shortcomings are that the first taste is too strange. Several dishes are too salty or too sour. Some dishes do perfectly restore the taste of the ingredients, but the combination of several ingredients is very speechless. It's like overlapping various colors, and the final result is only black. The second point is that there are some problems with the combination of hot and cold, soft and hard dishes. There are few hot dishes in the whole meal. The dishes are sometimes hot and sometimes cold, and sometimes warm. The taste is sometimes soft and sometimes hard. The combination of various raw ingredients, weird ingredients, and strange tastes makes it very uncomfortable to eat. In the end, I really felt uncomfortable in my stomach. Even so, the overall score is still very high. If every dinner is a food tour, then the overall vibe of Borag& is still very good. There are many places that I may not like, but I still need to come and see; many restaurants may not suit my taste, but I also need to experience them. Borag& is such a restaurant.

Rodolfo Guzman, the young chef at Borago, has long done a great job of researching the vast national resources. The result is a wide variety of different herbs, roots, aromas and textures. Most are good, but others are just interesting. Most people will only visit it once during a trip to Chile, so it's better to offer some more delicious fish or meat rather than some earthy, brown, pure stuff that's supposed to be edible.