The 25 Best Places to Eat in Chile

Rodolfo Guzmán works with over 200 foragers and small producers across Chile, so the tasting menu here reads less like a wine list and more like a field guide. Boragó is a fine-dining destination in Vitacura, Santiago, built around native Chilean ingredients, Mapuche foodways, and a research obsession that extends to an on-site food science center. It holds a spot on the World's 50 Best Restaurants and the Latin America's 50 Best Icon Award 2025.

A tank of live shellfish at the center of the dining room is both the menu and the mission. This Santiago seafood restaurant in Vitacura began as a beachside kitchen in a small fishing village north of Valparaíso, and the coast still runs the show: sun-bleached tones, nautical touches, and a looping projection of northern beaches. Chile's marine bounty, oysters, razor clams, king crab, arrives timed to the season. It holds a spot on Latin America's 50 Best Restaurants list.

A tasting menu restaurant in a quiet Providencia house where each course arrives paired with a different tea, from Chinese oolong to Taiwanese red. Chef Nicolás Tapia built the whole project around the Cantonese ritual of drinking tea, and the room, fewer than 20 seats, takes the premise seriously without taking itself too seriously. Pescatarian, calm, and ranked 28th on Latin America's 50 Best Restaurants list. Reservations are not optional.

A fifteen-seat tasting menu restaurant inside the Magnolia Hotel in Bellas Artes, Demo Magnolia treats Santiago itself as the ingredient list, tracing the city from La Vega's produce markets to its deep Asian culinary roots. The chef came up through Boragó and Quintonil, and the cooking shows it. It holds a spot on Latin America's 50 Best list. Savoury ice creams and seaweed cheesecake tart close things out, which feels about right for a place named after democratisation.

Nikkei cuisine, the Japanese-Peruvian tradition that runs through Lima's Maido, lands inside the W Santiago as a Chilean chapter. Mitsuharu Tsumura's restaurant filters his philosophy through local seafood and ingredients, with counter seats facing chefs who torch and dress each course in plain view. Ranked among Latin America's 50 Best, it has the calm confidence of a place that has decided exactly what it is and simply gets on with it.

The red and blue facade on a Ñuñoa side street sets the tone before you're even through the door. This casual Chilean restaurant takes its name from the old pulpería tradition, corner stores that threw out a few tables and fed the neighborhood, and the spirit holds. The kitchen leans hard on local, ethically sourced ingredients, served without any fuss and with the kind of warmth that makes Santiago's reputation for hospitality feel well earned.

Candy-striped ceiling canopies and a festoon-lit entrance announce this circus-themed restaurant in Vitacura before you've even sat down. The name means "madness," and the room commits to that fully, which makes it funnier that the kitchen keeps pace with the spectacle. Chef Benjamin Nast, who runs several Santiago spots, has a spot on Latin America's 50 Best Restaurants list here. The tent comes with teeth.

A Japanese restaurant sitting atop a Santiago shopping mall sounds like a punchline, but Fukasawa plays it completely straight. The kitchen, run by a Chilean chef and his twin sons, draws on serious Japanese training and pairs that discipline with local Chilean ingredients. The room is polished and considered, the kind of place where the restraint on the plate matches the restraint in the décor. Latin America's 50 Best lists it among its Discovery picks.

A counter seat facing the open kitchen is the right move at this tasting-menu restaurant in Vitacura, where simple menu names ("razor clams", "grilled octopus") do nothing to prepare you for what actually arrives on the plate. The room has a pleasantly mismatched energy, industrial-cool with serious cooking underneath. Save room for dessert, where the pastry program quietly steals the meal.

A converted house in Vitacura carved into several dining rooms, Ambrosia is a family-run restaurant where Chilean and French cooking fold into each other with the ease of something practiced over many years. Carolina Bazán runs the kitchen; her partner runs the wine. The à la carte menu lands somewhere between classy and deeply comfortable, which is a harder target to hit than it sounds.

The dining room was designed around a resident oak tree, which sets the tone for this sustainability-minded restaurant in Vitacura. The chef trained in France before coming home to Chile, and the South American cooking reflects that: precise technique, local producers, no fuss. Two terraces slow the afternoon down nicely. The 50 Best named it a Discovery pick.

Nikkei cuisine, the Peruvian-Japanese fusion that sounds like a food-trend pitch but has actual roots, is what this polished Santiago restaurant has built its reputation on. The kitchen works Chilean fish and seafood into ceviches and creative sushi, and the wok handles smoked pork belly alongside tacu tacu. The room in Vitacura reads sleek and grown-up, so dress accordingly. A Discovery selection from Latin America's 50 Best.

A wood-fired oven hand-built by Neapolitan craftsmen sits at the center of this casual Neapolitan pizza spot in the leafy Santiago neighborhood of Vitacura. The dough follows the old school: light, fragrant, and properly blistered. Tables spill onto a terrace where the after-work and family crowds overlap without incident. It ranked 13th on 50 Top Pizza Latin America, which for a pizzeria in Chile is a statement the crust makes without any help.

A wood-fired Neapolitan pizza spot in Las Condes where the dough ferments long and bakes at temperatures that would embarrass most ovens. The chef behind it is a young pizzaiola who trained seriously in Italian technique, and the menu runs from a reworked Margherita to a pie finished with Chilean truffle cream, a local flourish that somehow doesn't feel out of place. Ranked in the 50 Top Pizza Latin America list, if that's your kind of compass.

A Neapolitan-style pizza spot on a quiet Providencia street where the dough does most of the talking: light, well-leavened, and closer to Naples than most things at this latitude. Seating spills outside, the drinks list is short, and the fried starters arrive crisp without the usual oil hangover. It ranked on 50 Top Pizza Latin America, which tells you the regulars are not just the neighborhood being loyal.

A pizzeria in the well-heeled Lo Barnechea neighborhood that takes Neapolitan-style pizza seriously enough to import Italian DOP ingredients and process some things, like the cooked ham, in-house. The dough has real chew to it, and the wine list leans into both Chilean and Italian labels with some care. Appetizers are there but inconsistent. It landed on the 50 Top Pizza Latin America list, which tells you where the neighborhood's priorities lie.

Thin, crispy pizzas served mostly outdoors from a stripped-back menu of around ten options, nearly all built on a San Marzano red base. This is a no-frills neighborhood pizzeria in Ñuñoa where the kitchen puts everything into the pies and the staff keeps things moving. Finish with a tiramisu or, if you're feeling indulgent, a pizza dressed in Nutella. It placed on the 50 Top Pizza Latin America list, which tracks.

The Alonso de Córdova branch of this small Santiago pizzeria group sits on one of Vitacura's most polished streets, which tells you something about where it has landed. It's a sit-down pizza spot with pasta and salads alongside, popular from lunch onward with the offices-and-boutiques crowd nearby. The dough is the argument here, light and easy, and the kitchen leans on imported Italian ingredients. 50 Top Pizza Latin America ranks it among the region's top thirty.

Wood-fired dough stretched in the Neapolitan style fills this rustic pizzeria in Viña del Mar with a smell that corners you at the door. The chef turns out pizzas and focaccias alongside house ravioli and solid meat plates, so it reads more like a proper Italian trattoria than a slice shop. Colorful accents and rough wood keep things relaxed, and the drinks list runs from Latin cocktails to a decent selection of wines.

A Neapolitan-style pizza spot in the Pueblito Gastronomico where the chef also runs packed classes teaching adults and kids how to work the dough properly. The kitchen is built around a serious commitment to Italian tradition: the flour, tomatoes, and cured meats are chosen like they matter, and the crust carries that particular scent you get near the wood-fired ovens of Naples. Pizza here is somebody's life's work, and it shows.