Rodolfo Guzman opened his restaurant Borago in Santiago in 2006. In 2019, he moved to Vitacura, an upscale suburb, at the foot of the city’s highest mountain, Cerro Manquehue. 54 customers per service in a large, minimalist ‘volume’, the headquarters of Guzman’s Food Research Center, CIB is located on the 1st floor, which explores the untapped possibilities of Chilean ingredients. Come and discover the terroir and products of Chile through the “Endemica” menu, sublime !
Rodolfo Guzman ouvre en 2006 à Santiago, son restaurant: Borago. En 2019, il s’installe à Vitacura, une banlieue chic, au pied de la plus haute montagne de la ville, Cerro Manquehue. 54 clients par service dans un grand ‘volume’ minimaliste, le siège du centre de recherche alimentaire de Guzman, le CIB est situé au 1er étage, qui explore les possibilités inexploitées des ingrédients chiliens. Venez découvrir le terroir et les produits du Chili au travers du menu »Endémica », sublime !
… »Eat, In our desire to reflect what the soil gives us, we have brought the best products from a rather unusual corner of the planet, which we consider invaluable. Our tasting menus collect and combine the best endemic products of the Chilean territory, in permanent evolution throughout the year. Much of the food is cut from undisturbed soils by foraging communities and small producers throughout Chile. Water, The water served in Borago comes from Patagonian rain, with a high degree of purity. Milk, The milk used, especially in ice cream, is milked by us and comes from natural breeding. Wines, We do not have a wine list. In exchange we seek to add the effort of family projects full of passion. We have a wine pool. These represent very specific conditions in the Chilean territory, occasionally with astonishing results. Vegetables, 30 minutes from Borago, we grow vegetables our way, with maximum use and always in the most natural way. Harvest, We understand the restaurant as a support; One day we will be able to cut a wild fruit that grows three weeks a year at 3,500 meters above sea level and the next, unique mushrooms from a forest. Sea, We work without intermediaries, but directly with fishermen. Collectors and small Producers, There are more than 200 throughout the country. They have the same role as the rest of the team. Unfortunately they are not visible in our dining room, but without them we could not provide even 10% of the food we offer. »…
Welcome to the incredible world and taste journey of a lover-passionate of his land and terroir, Chile.
Menu Endemica: Loco ans sea extracts salad seasoned with sea stars pairing with Ribera Pellin, Orsorno 2017; Black edge oyster and beach malva green sauce
Representation of the bee, made from potatoes treated like a Camembert cheese fermented for several weeks, garnished inside with a Chilean truffle cream and a semi-cold cheese. Bee made of Chilean alfalfa and truffle pairing with Casa Marin, Pinot noir, Lo Abarca 2016 or Amazake champenoise de flor de sauco and wild yeasts
Spring poppies, picha picha, Chilean morell and nalca; Scallop crudo and sea weeds extract pairing with Arcillas, Laberinto, Riesling, Maule, 2020 or Carrot and orange blossoms
Copihue, seafood garden, cherry and pink tomato; Milcao cooked »al rescoldo » and pajarito butter pairing with Tipaume, red blend, Cachapoal 2013 or Vermouth of forest; also Kollof roots broth, seaweeds and rock plants & Sea carrot custard cream pairing with Peach al rescoldo and kefir Whey
Lobster from Juan Fernandez Island coked on a seaweed bladder pairing with Duquesa D’A, Aristos, Grand chardonnay, Alto Cachapoal 2016; Native spring aromas salad »Van Gogh » pairing with Domus Aurea, Quebrada de Macul, Cabernet sauvignon, Maipo 2008 or Fig and Algaes
Seaweed lemon pie, caramelized luche and piure pairing with Cherry Kombucha, rose of the year and wild pink pepper; Loyo, seaweed and maqui wild fruit pairing with Lien, Maquis, Mezcla tinta, Colchagua 2006; Cold glacier.
… »Our cuisine is so different in a way, it is not based on techniques but rather on the possibilities of the land, which is different. »… R.G.
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Borago Restaurant
Chef Rodolfo Guzman
Av. Costanera Sur 5970
7640804 Vitacura Santiago Chili
Tel.: +56 2 2953 8893
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