Young chef Alvaro Romero has taken the reigns of this Santiago white table classic and has given it a fabulous makeover. While staying loyal to its bistro-type origins, he’s brought in a passion for farm-to-table and using highly refined techniques, finding that perfect intersection of traditional and innovation. For example, they still make the city’s best steak tartare—at your table with all the fixings, but try the grilled octopus with the unusual flavor combination of avocado, black olive, and beet. The trout comes directly from the clear rivers of Panguipulli, and the duck from the coast, in an exquisite rendition of a perfectly cooked magret on creamy almond puree with quince reduction. Everything is homemade, flavorful yet simple and unpretentious. The wine list is wonderful with many top wines at the exact same price as retail including favorites like Emiliana G and Neyen. Bravo to the chef. For any visiting foodie, it's well worth a visit. Try the seasonal tasting menu.