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The bread alone causes a small scene: guests are openly encouraged to ask for seconds, and the room obliges in unison. This fine dining restaurant inside the Mondrian Duxton pairs Chilean soul with Japanese technique, the work of a chef whose resume runs through El Bulli and Mugaritz. It holds a Michelin star. Flavors are surprising without being smug, and the kitchen's curiosity reads as genuine hospitality rather than theater.
The awards strongest first
- Michelin Guide 1 Star
- The 50 The 50 Discovery
One number, weighted & current 86
How we scoreThe dishes from the writeups
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Rainbow ceviche
“At Araya, he crafts Chilean flavours with Japanese finesse, in dishes like rainbow ceviche with Hokkaido scallops, or pigeon croquette with umeboshi chutney and fermented Ecuadorian cacao.”
The 50 -
Pigeon croquette
“At Araya, he crafts Chilean flavours with Japanese finesse, in dishes like rainbow ceviche with Hokkaido scallops, or pigeon croquette with umeboshi chutney and fermented Ecuadorian cacao.”
The 50 -
Breads
“His co-founder and partner, chef Fernanda Guerrero, is in charge of the outstanding breads.”
The 50
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- ANTO Neapolitan Pizzeria Eat · 71
- Live Twice Japanese Cocktail Bar Drink · 73
- Humpback Drink · 73
- Bistro Gaston French Eat · 69
- Esquina Spanish Eat · 69
- Sago House Cocktail Bar Drink · 81
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