From Across the Kitchen Table: Borago, Santiago, Chile

This is the type of restaurant worth travelling around the world for. It was our most memorable dining experience during our trip to South America. Despite our horrible taxi experience and the insane traffic jam which made us very late for our reservation, the restaurant staff was very accommodating and told us not to worry about it as this is a norm in Santiago.
If you are looking to experience dining in a different way, are into exotic ingredients and fancy flavours and textures that are unique then you are in the right place. It was a spectacular culinary journey, my taste buds were taken to places it has never been before. The whole Borago experience was just "wow" and worthy of being on the World's 50 Best Restaurants list.

*Note: Borago has recently moved to a new location about 4 km from its previous address.

Pulmay Frio ((caldo de curanto)
Bull horns with cold seafood stew.

Chilenito de jaiba paco
A traditional Chilean crisp cracker filled with jaiba paco, a local crab and topped with edible leaf

Ulte, caracol trumulco y caldo de algas chilenas.
Ulte, trumulco snail and Chilean algae broth.

Copihue y murtillas.
Copihue is the national flower of Chile also known as Chilean bellflower. It is stuffed with murtillas also known as Chilean guavas or strawberry myrtle, a wild berry that grows in the southern part of Chile.

Mantquilla y marraqueta recien horeada.

Chupe de hongos de Quintay wrapped in a scented cloth.

Chupe (or stew) of wild mushrooms from Quintay, a town in the province of Valparaiso west of Santiago.

Hojas marchitas en miso de murra y changles.
Burst of red leaves and mushrooms.

Jibia, raices picantes y kolof.
Jibia is a giant squid also known as Humboldt squid found in the Pacific ocean.
Garnished with lemon zest and horseradish.

Verduras de rocas de Punta de Tralca organizadas por capas.
Rock vegetables from Punta de Tralca organised by layers.

Pastel de erizos y caldo de raices de kolof.
Boragó's version of "pulmay" which is a traditional stew cooked with hot stones (or curanto). A very exotic dish this one. The warm, dark cochayuyo (native Chilean seaweed) infused broth was poured into a stone bowl. It has quite a strong and intense flavour.

Hot stone soup.

Pescado al rescoldo y ortigas de invierno.
Grilled fish served with nettle greens.

Kombucha como carne
Beef tartare

Cordero patagonico cocido a la inversa y mil hojas con manzanas silvestres de la Patagonia.
Lamb from Patagonia, cooked in reverse with wild mini apples from Patagonia.

manzanas silvestres de la Patagonia
Cute pea-sized wild apples of Patagonia.

Tres Leches y brocheta de flores

Tres Leches and Skewer of Flower. Borago's version of Tres Leches, a sweet dessert typically using three different kinds of milk- condensed milk, evaporated milk and cream. This dish used three types of milks- goat, cow and donkey.