The 38 Must-Visit Restaurants in Santiago

Chefs José Luis Calfucura and Iván Zambra proudly represent the Mapuche and Tongoy cultures at Amaia in Maipú, where a serene white dining area meets a rustic patio. On the Tongoy menu, savor the tártaro de jaiba (crab with lemon dressing), while Mapuche offerings include charwua poñy (grilled fish with potatoes) and ensaladilla (a salad of tomato, onion, and cilantro with olive oil). Don't miss the picoteo Mapuche featuring katutos (broken wheat), muñoquin (legume bread), beans, and fries, or the peucayal charwita, a fish fried in creamy puffed wheat served with ceviche. Calfucura’s Chaltu, a Mapuche seafood Mytoury, is located on the second floor of the same strip mall.

For more than a hundred years, the Anaya family has operated this vibrant restaurant, where patrons join in singing Chilean folk songs while enjoying regional specialties amidst walls adorned with a captivating collection of folklore, vintage photos, and nostalgic trinkets. There’s no set menu — instead, expect around a dozen dishes that change daily; you might taste porotos con rienda (a bean, pasta, and chorizo stew), costillar (pork ribs with potatoes and salad), or cazuela de chancho y chuchoca (a comforting pork, potato, and cornmeal stew). Gather at communal tables and raise a toast with a lorito (three-quarter pitcher) of chicha dulce (fermented grape drink) from Pupuya.

Starting from humble beginnings serving food and drinks to workers at Santiago’s central station in the early 20th century, the family-owned El Hoyo has transformed over generations into one of the city’s most cherished Mytouries. Locals flock to El Hoyo for a taste of hearty, pork-inspired comfort, whether it’s the renowned arrollado (pork loin marinated in garlic and spices, wrapped in pork skin) or the irresistibly tender pernil (pork hock). Take a seat and enjoy a terremoto while you wait; El Hoyo is among the restaurants credited with popularizing this iconic cocktail.

A notable trend in Santiago is the rise of tenedor libres, buffets that showcase a diverse array of cuisines, including Peruvian, Italian, Korean, and expertly grilled meats from neighboring Argentina. The latest offering from restaurateur Ricardo Reyes de la Fuente features an all-you-can-eat selection of bife ancho (rib-eye roast), asado de tira (short ribs), vacio (flank steak), Argentine sausages, and more for under $25. Choose your meat and complement your plate with salads, chimichurri, rice, pasta, and fries at this family-friendly favorite in Barrio Yungay.

When locals crave authentic Chilean cuisine prepared with care, they flock to Ana María, a beloved picada serving dishes reminiscent of home-cooked meals made by Chilean grandparents. From the cheerful yellow decor to photos of Ana María with distinguished guests and various memorabilia adorning the walls, the ambiance is delightfully kitschy. Thankfully, this charm enhances the enjoyment of your meal, which might include pickled rabbit, plateada al horno (oven-baked brisket), stewed quail, or delicate Chilean sea urchin.

Take a breather inside the historic Palacio Pereira, a 19th-century neoclassical mansion, where actress Dominique Beaumont and art historian Amira Osorio have teamed up to offer organic coffee. The café sources premium beans from small producers in Peru, Colombia, Brazil, and Honduras, serving up espressos, macchiatos, cortados, and various brew methods. Enjoy your drink alongside medialunas and alfajores, or savor a La Huérfana sandwich, a vegan twist on a chacarero filled with creamy mushrooms, green beans, and tomatoes on a ciabatta roll.

While there are many confiterías around Santiago serving coffee, tea, pastries, and sandwiches, locals flock to Confitería Torres, the city's oldest restaurant, established in 1867. With its white tablecloths, mahogany walls, lace curtains, and elegantly dressed waiters, Confitería Torres evokes a sense of old-world charm. Stop by for a simple lunch of traditional Chilean dishes or one of the finest afternoon teas in the city, and don’t forget to admire the photos of famous patrons lining the walls—many of whom are former presidents. One of them, Barros Luco, even inspired a steak and cheese sandwich named after him; be sure to order the Presidente Barros to taste this legacy.

From the elderly gentlemen playing traditional Chilean drinking tunes on the accordion to walls adorned with faded murals, signatures of day-drinkers, and tipsy messages, La Piojera offers a unique experience. This vibrant bar is known as the city’s original dive, famed for a single drink: the terremoto. Translated as 'the earthquake,' this festive cocktail combines pineapple ice cream, sweet white wine, and fernet, akin to a Chilean piña colada—and too many terremotos can definitely lead to a hangover. Balance the sweet drink with a serving of chorrillana (fries topped with eggs, steak, and cheese), and you’ll stand a better chance against the aftereffects.

Often hailed as the home of the completo Italiano, or Chilean hot dog, this diner in Plaza de Armas was established in 1935 by Eduardo Bahamondes Muñoz, who introduced the hot dog to Chile from the United States. Served in a long, house-made bun, a Viennese sausage is topped with the colors of the Italian flag—chopped tomatoes, creamy avocado, and the restaurant's special potato mayonnaise. The display case also showcases other delicious options, including pizza churrasco completa: a pizza topped with tomatoes and green olives, steak, creamy avocado, and, of course, mayonnaise.

This delightfully quirky restaurant and bar, adorned with a portrait of the patron saint of misfits, Sarita Colonia, is all about creatively reinventing Chilean flavors. The menu features a fusion of influences from Peru, Asia, and America, with dishes like mac and jaiba, a twist on the traditional Chilean crab pie, and a fresh scallop interpretation of oysters Rockefeller, making dining at Sarita Colonia an exciting and delightful experience.

Barrio Franklin's historic bakery has been crafting artisanal pan marraqueta, hallullas, and pan lengua using a traditional clay oven that owner Cecilia Morales fires up daily at 4:30 a.m. Arrive early to secure a seat and enjoy a freshly baked, crusty marraqueta (a set of rolls perfect for breakfast or sandwiches) alongside a plate of eggs and ham. Don't miss out on the Berliner doughnuts filled with pastry cream or dulce de leche, or the savory sopaipillas served with pebre (a mix of chopped aji pepper, onion, and tomato).

In Santiago, the rivalry over who serves the finest pisco sour is intense, but most agree that Chipe Libre in Lastarria is the best spot to taste this beloved South American brandy. With the largest collection of pisco in the country, the thoughtfully curated north-to-south tasting flight allows you to appreciate the nuances and regional varieties of Chile's favorite spirit. Enjoy your drinks in the outdoor garden while savoring octopus and tuna ceviche for the complete Chipe Libre experience.

The trendsetting crowd gathers at Santiago’s first wine bar, nestled in the vibrant Lastarria neighborhood. This chic venue boasts an impressive selection of 400 Chilean wines, with over 40 available by the glass. The inventive small plates menu is categorized by tasting notes like iodized, citrus, and herbaceous, perfectly complementing the wines. Don’t miss the group’s second location, La Mision, where you can explore a remarkable collection showcasing Latin America’s diverse grape varieties and winemaking techniques from Uruguay, Peru, Bolivia, and more.

The history of sanguchería is rich in Santiago, and a new generation of chefs is redefining the classics with innovative flair. One standout is José Ramon 277 in the vibrant Lastarria district. This laid-back sanguchería attracts a youthful crowd who enjoy sipping pints from 12 taps of Chilean craft beers while sharing pichanga (diced pork snout paired with pickled cauliflower, carrots, and olives) as they wait for their orders. The restaurant’s lengua sandwich is a local favorite, but the plateada (brisket) deserves equal praise. The mechada (slow-cooked beef) sandwich might appear ordinary, yet the delightful twist of sweet corn pastel de choclo, combined with olives, caramelized onions, and a fried egg, sets it apart.

Amid the many enticing picadas (affordable traditional Mytouries) at the Persa Bio Bio flea market, one sandwich stands out: Jaime Rubilar Flores’s delicious lomito. Generous portions of juicy, thinly sliced pork loin are grilled on a flattop and served on a pan marraqueta roll. But that’s just the start. You can slather it with seasoned mayonnaise and tomato, or upgrade to a chacarero by adding a handful of green beans. For a richer experience, try the lomito Italiano, topped with fresh tomato slices and creamy palta (avocado). In Chile, mayonnaise is an essential ingredient, not just an optional add-on.

Within a century-old residence adorned with a vibrant collage of general store items, pastels, floral motifs, and whimsical decor, chef Javier Avilés Lira infuses a contemporary twist into this cherished establishment. The pulpería passionately celebrates seasonal ingredients, presenting four starters, four main courses, and two desserts. Dishes explode with the bold flavors of the Chilean coast, such as a clam and cuttlefish cream enhanced with chive and aji merquén oils, or a mix of clams and Chilean abalone elegantly displayed under a rich green layer of pureed avocado, crispy sea beans, and pickled cucumbers. Conclude your meal with a unique mushroom ice cream drizzled with fermented honey served over mote suflado, a light and airy version of traditional Chilean husked wheat.

La chorrillana, Chile's take on loaded fries, is believed to have originated in Valparaíso during the 1970s as a hearty and economical bar snack. In this charming brick pub, guests can select from 11 varieties of chorrillanas, including the classic Bellavista, which features fries topped with carne mechada (shredded beef), onions, cheddar cheese sauce, and crispy bacon. There are also two vegetarian options and the Santo Domingo, which is layered with seafood. These indulgent dishes make for the perfect accompaniment to another round of schops (draft beers), Chilean wines, or chicha (fermented grape drink).

This Barrio Franklin staple has delighted Santiaguinos for over 60 years with its assortment of parrilladas (mixed grilled dishes). A gleaming stainless steel brasier showcases the parrillada tradicional: a generous platter featuring costillas de cerdo (pork ribs), bife de lomo (tenderloin), pork chops, longanizas, prietas (blood sausages), ubre (udder), potito (intestines), and chunchules (chitterlings). The prime cuts are served with crispy potatoes, salad, fresh bread, and pebre, a dressing of chopped aji pepper, onion, and tomato that adds a zesty touch.

Peumayen offers a taste of the ancestral cuisines of the Mapuche and Aymara Indigenous peoples of Chile, featuring ingredients and cooking methods that many Chileans may not recognize today. Set amidst traditional woven tapestries and Native religious artifacts, diners can enjoy unique dishes such as horse meat cooked on hot stones, crispy fried seaweed, araucaria araucana (the nuts from the monkey puzzle tree), and alpaca.

Experience the tastes of Isla Grande de Chiloé at the delightful Mytoury run by Juan Cataldo and Sandra Chávez, nestled in a family-friendly tavern in Barrio Italia. Previously in Barrio Yungay, the couple gained fame for their signature dish: pulmay, a Chiloé-style soup filled with pork ribs, longaniza, potatoes, chicken, clams, and two varieties of Chilean mussels. Their daily chalkboard menu features southern delights such as caldillo de mariscos (shellfish soup), a creamy pastel de jaiba (crab pie), and crispy empanadas de cochayuyo (stewed Chilean seaweed).

With its vibrant exterior, red-and-white checkered tablecloths, and walls adorned with an array of paintings, Bar Liguria exudes a charming atmosphere perfect for enjoying traditional Chilean comfort food infused with bohemian flair. Start your meal with sopaipillas—classic deep-fried breads made with pumpkin—paired with fresh pebre, a traditional Chilean salsa. Then indulge in hearty dishes like ossobuco simmered in black beer or pastel de choclo chilote, a delectable sweet corn and beef pie.

Since 2004, this cozy seafood haven in Providencia has been a favorite for seafood enthusiasts seeking paila marina (a light seafood stew), fresh oysters, sea urchin, and pastel de centolla (Chilean king crab pie), all perfectly paired with Chilean wines and chilled Austral beer. The snug dining area resembles a submarine cafeteria, complete with white tiled floors and a blue ocean-inspired ceiling. Be sure to try the made-to-order deep-fried empanadas, which can be stuffed with shrimp and cheese, crab, oyster, or locos (Chilean abalone).

Promoted as a new wave of Chilean cuisine, chef Manuel Balmaceda’s innovative bistro emerged in the Providencia neighborhood in 2022, adding to the exciting dining scene. A stunning dish features raw chochas (shellfish) and erizo (sea urchin), beautifully contrasted with cilantro granita, aji verde, and sea beans in a gentle citrus sauce. The chopped Chilean abalone, adorned with spicy radish and abalone mayonnaise, shines on exquisite ceramic plates accompanied by finely diced asparagus, avocado, and chives. Another eye-catching offering is the cured, cold-smoked albacore tuna belly, artfully arranged around a creamy seaweed, dill, and roasted aji verde beurre blanc, complemented by tapioca chips. The concise menu is perfectly paired with the finest Chilean wines.

In a partnership both personal and professional, chef Carolina Bazán and sommelier Rosario Onetto designed Ambrosia with an open kitchen at its heart, attracting budget-conscious locals with its minimalist ambiance, rotating menu that encourages spontaneity, and selection of Chilean natural wines. Their bold yet accessible approach to haute cuisine is evident in dishes like langoustines sautéed in bisque and fish tartare enhanced with potent sea squirts and topped with leche de tigre granita. The menu may also showcase pasta vongole, a katsu sandwich, or Chilean abalone with its own stock reduction and pesto. At this fine dining spot, anything is possible at a reasonable price.

Chef Nicolás Tapia honed his skills in some of the world’s premier kitchens—such as Quintonil in Mexico City, Lasai in Rio de Janeiro, and Taubenkobel in Austria—before launching his own restaurant, which has quickly become the most coveted reservation in Santiago. With just 20 seats spread across five tables, Tapia presents tea-infused cuisine: a 10-course menu rich in Asian flavors complemented by unique teas from around the globe. Dishes might feature barbecued medusa fish marinated in sake-spiked ponzu, local catch fried rice, or wok-fried caracol trumulco (Chilean sea snail) tossed with broad beans, mint, and pomelo. In a country where tea holds almost sacred status, Tapia’s menu may be the epitome of Chilean culinary experience.

Finding a restaurant open on a Sunday in Santiago can be a challenge due to a law mandating that workers receive at least two Sundays off each month. However, Baco stands out as a beloved choice among local chefs, celebrated for its expertly prepared French cuisine using fresh market ingredients. The restaurant also boasts an impressive array of Chilean wines available by the glass, catering to both small producers and renowned labels.

Chef Sergio Barroso, a former student of El Bulli and Santiago’s Restaurante 040, has launched his modern seafood restaurant within the 45 by Director hotel. The stylish dining area features flared columns and vibrant lime green chairs. As the first Leed-certified zero-waste restaurant in Latin America, Olam presents dishes like llauna de chipirones (squid rice) adorned with black garlic, while the fideuà, made with rock lobster from the Juan Fernández Islands, reflects Barroso’s Spanish heritage. Don’t miss the confit artichokes filled with wagyu osso buco and the refreshing tomato-ginger gazpacho accompanied by cured great pompano strips.

When Boragó opened its doors in 2006, fine dining in Chile was predominantly focused on European fare. However, after honing his skills at the two-Michelin-starred Mugaritz in Spain, chef Rodolfo Guzmán returned to Santiago to create a high-end restaurant centered around Chilean cuisine. Diners at Boragó can enjoy a tasting menu featuring exquisitely minimalist dishes, such as fresh, sweet shrimp paired with foraged maqui berries and tender lamb prepared in the traditional Patagonian al asador style. Boragó consistently ranks among Latin America’s 50 Best Restaurants.

The most thrilling contemporary Chilean seafood spot is now led by chef Ignacio Ovalle, who previously worked at Origen Bistro and Ópera. Here, fresh fish and shellfish are served on crisp white tablecloths. Indulgent offerings include poached Patagonian king crab drizzled with olive oil, sprinkled with sea beans and lemon peel, as well as grilled pink cusk eel bathed in garlic butter. However, the highlight is the namesake La Calma, a lavish seafood platter that invites diners to explore the depths of Chilean waters, featuring oysters, a variety of clams, an assortment of sea snails like limpets, local fish, scallops, and sea urchin.

Recognized as the leading figure in Nikkei cuisine, Mitsuharu Tsumura, known for Lima’s Maido (frequently listed among the top 10 in the World’s 50 Best Restaurants), has established the sophisticated Karai in Santiago. Nestled within the stylish W hotel, this contemporary dining spot offers a blend of traditional dishes that earned Tsumura his acclaim. Don’t miss Maido’s grilled octopus drizzled with spicy anticucho sauce and vibrant ceviche, alongside Karai’s innovative dishes like crispy fish chicharrón served in a spicy aji amarillo stew, a modern twist on a Peruvian favorite.

The Santiago branch of the prestigious Osaka restaurants, known for their upscale Japanese Peruvian Nikkei cuisine, is among the finest places to experience this culinary fusion outside of northern Chile. With access to the remarkable seafood from Chile's extensive 2,600-mile coastline and a highly skilled kitchen team, securing a reservation at Osaka is a challenge in the city.

One of the best spots for empanadas in the city is a charming olive-green shed situated outside a home in Villa Macul. Since its debut in September 2020, Donde La Nonita has been serving an impressive selection of over 20 unique trapezoidal empanadas, beautifully blistered and generously stuffed with delightful fillings. Begin with an empanada de pino, a succulent mix of ground beef, hard-boiled eggs, onions, and olives that matches the shed's paint. Then, explore flavors like mariscos (mixed seafood), pollo crema (chicken in cream and cheese), jaiba queso (crab and cheese), or the standout La Nonita, featuring pork loin, cheese, and caramelized onions.

Step into chef Benjamin Nast’s avant-garde Chilean restaurant, set beneath a vibrant circus-style tent where culinary “madness” meets captivating performances by fire breathers, aerialists, and magicians. Begin your meal with a platter of local oysters infused with Thai, Mexican, and Japanese flavors, complemented by one of Fabian Reyes’s stunning cocktails, like the Demasiao’—a refreshing mix of Chambord, ginger syrup, ginger beer, and pomelo juice. The small plates menu features delights such as fish tiradito in ponzu, Tacos Dementes (Nobu-inspired tacos filled with citrus-cured Chilean rockfish and avocado cream in a crispy tortilla), and arroz de langostinos (grilled langoustines atop a bed of red rice with caramelized socarrat). It's also an excellent choice for a burger paired with a glass of Casas del Bosque pinot noir.

Once a gathering spot for Chilean artists and intellectuals to engage in lively discussions, Las Lanzas has evolved into a beloved institution in Plaza Ñuñoa. This Mytoury serves up simple fuente de soda (Chilean diner) fare, making it an ideal place to savor a cold Quimbra and a mechada (slow-cooked beef) sandwich or a fried hake sánguche, all at wallet-friendly prices.

In a bar bathed in Campari red, renowned bartenders Matías Peredo, Fernando Costa, Matías Supan, and Rodrigo Otaiza serve the famed seven Negronis, which are merely an introduction to their creative cocktail menu that showcases South American flavors. They also offer Italian-inspired dishes with a Chilean twist, including risotto croquettes, carpaccios, and tortellini filled with carne mechada (Chilean pot roast). Classic cocktails like the Florentine, mezcal margaritas, Speyside highballs, and Blue Hawaiians are crafted with an elegance that secures this bar's status as one of Santiago's finest.

La Picantería, brought to you by renowned chef Héctor Solís, focuses on fresh fish sourced from the coasts of Chile, Peru, and Japan, while also featuring a range of Santiago-specific dishes alongside classic Peruvian fare. Guests can select from an impressive display of fresh seafood kept on ice in the center of the restaurant, and then choose their preferred preparation from the chalkboard menu. For the ultimate experience, order a whole fish prepared in various ways, such as the exquisite ceviche made from the belly and the crispy fried head smothered in a delicious garlic sauce. Don't forget to pair it with a large pisco sour for one of the finest seafood experiences in the city.

Playing a pivotal role in Santiago's emergence as a culinary hotspot, 99 is the heart of the bistronomy movement and a favorite among local chefs. This technique-driven, minimalist bistro emphasizes foraged and thoughtfully sourced Chilean ingredients in a relaxed atmosphere. Led by Kurt Schmidt (a veteran of Noma and Boragó), the dinner experience features a rotating six or nine-course menu, often showcasing the signature Mushroom Textures.

Upon returning to Santiago after her tenure at Gregory Marchand’s renowned Paris bistro Frenchie, chef Carolina Bazán crafted one of the finest French-inspired menus in the city. The inviting, modern space—adorned with plants, books, and eclectic decor—provides a charming setting for Bazán’s market-fresh takes on French cuisine, featuring dishes like pappardelle with lamb ragu and tender duck confit accompanied by sweet potato puree. For a delightful experience, request a table in the verdant courtyard beneath twinkling bistro lights.