Here is my Borago Chile Review
Borago in Santiago, Chile, is rated as the 36th best restaurant in the world according to this website. On a recent work trip to Santiago, I had the pleasure of visiting this fine restaurant and it is an experience I will never forget. Luckily, I work with a like minded bunch of foodies who all enjoy new experiences. We had one free night in Santiago and decided that this was probably a once in a lifetime opportunity to visit this restaurant. A few email exchanges later and we were confirmed for a Tuesday evening. I did some reading up on Borago on Tripadvisor and other reviews left for this restaurant and it got me even more excited. Every review I read gave it great feedback and it certainly did live up the expectation and the hype.
One thing that struck me about restaurants in Chile and perhaps South America in general is that they tend to eat a lot later than back home in Ireland. Dinner service normally starts between 8 and 830PM and the restaurant only starts getting busy after about 9!
On arrival, we were greeted by many of their wonderful staff, all were really polite and made us feel really welcome. We were brought to our seats and our waiter came over and introduced himself. Unlike traditional restaurants, where you’re handed a menu and are given the choice to select what you’d like. Our waiter simply told us what the options were. There were two tasting options, one with 6 courses or the other with 16, yes sixteen courses! We decided we’d go all out and went for the 16 course option and the accompanying tasting wines. There were also tasting juices too if you preferred a non alcoholic option. If I get the chance to go again, I’d definitely try those.
So onto the dinner service. I tried to take pictures of each course and add a brief description underneath each, I may have missed a few details of what each was due to being in awe of the food. I’ll say again that all the staff were really helpful and nice! They made the experience really wonderful!
One thing I’ll mention is that it was so hard to try to explain this experience to anyone, you really have to go and try it for yourself to really get a feel for the imagination and creativity of the chef – Rodolfo Guzmán