“Chile’s world class wine industry has long been the main attraction for tourists, but the cuisine of the country is now beginning to put itself under the spotlight.” This is the beginning of the review written by The World´s 50 Best Restaurants, one of the main references of world cuisine, which was dedicated to Santiago placing the city within the five recommended food destinations in the world.
The Chilean capital whets the appetite of good food lovers with a culinary tale starring sea fruits, provided by more than 6 thousand kilometres of Chilean coast. However, Laura Price – author of the article -, stressed the eagerness of restaurants such as Borago for paying equal attention to the rest of the geographical diversity of the country. This establishment is not a random example since its chef, Rodolfo Guzmán, was recently recognized as best world chef by the American publication of hotels and tourism Andrew Harper Hideaway Report.
The Chilean was recognized by his dedication and the quality he has shown inside Borago’s kitchen, regarded by the same magazine as one of the world’s top 10, in addition to its role as promoter of local economies and direct dealing with suppliers. “This award fills us with joy. It makes us feel even more proud of our nation’s pantry and makes us dream of a Chilean gastronomic identity and that soon we will be one of the most important cuisines in the world. In addition, it makes us think of a new Chilean cuisine, more healthy, sustainable, and with better quality due to Chilean endemic ingredients”, said Guzman regarding the obtained distinction.
The notorious international take-off of Chilean cuisine had a boost last September, when Borago ended second in the list of the 50 best restaurants in Latin America – and no. 42 in the world category -,annually produced by The World’s 50 Best Restaurants Academy, constituted by nearly 1,000 members elected by their outstanding experience in international cuisine. On that occasion the list also included other three Santiago restaurants: Osaka (No. 25), Ambrosia (No. 32) and 99 (No. 46), as well as recognizing Rodolfo Guzmán with the Chefs Choice Award, a decision made by his peers.
The distinctions keep piling up and continue with what is planned as a very tempting cuisine outlook for Chile, in direct relation with the tourism industry.
This post is also available in Spanish