Collected by Rhys MacLean
Cerro Alegre, Valparaíso, Región de Valparaíso, Chile
One of the delights of Valparaíso is exploring the colorful hillsides that ramble down towards the sea. Take the century-old funicular elevators Ascensor Concepción (Turri) or El Peral near the main plaza, constructed between 1883 and 1911. Once...
Ricardo de Ferrari 692, Valparaíso, Región de Valparaíso, Chile
The poet Pablo Neruda redefined the city with hisOde to Valparaíso, calling it “the patched bow of a small courageous ship.” Today, visitors can tour his home, known as La Sebastiana. The building is now a museum with one of the city’s finest gift...
Molina 76, Valparaíso, Región de Valparaíso, Chile
Valparaíso, Chile’s main port city, rises from the water into steep hills laced with staircases and winding streets. Generations of poets, mariners, and adventurers have passed through. While the city has some of Chile’s best dining, the streets...
Esmeralda 1139, Valparaíso, Región de Valparaíso, Chile
Mingle with the locals at Mastodonte, a zany, safari- and Stone Age–themed restaurant near Plaza Aníbal Pinto. Order the chorrillana, a rib-filling plate of fries smothered in beef, cheese, onion, and fried egg. Esmeralda 1139, 56/(0) 32-225-1205....
Monte Alegre 149, Valparaíso, Región de Valparaíso, Chile
Built in the 1920s by a Croatian businessman, Palacio Astoreca underwent two years of refurbishment and restoration before opening its doors as a boutique hotel in 2012. The work was carried out to a meticulous degree, maintaining the original...
352 - Templeman, Valparaíso, Valparaiso, Región de Valparaíso, Chile
Pasta e Vino is often credited with starting Valparaíso's gastronomic revival nearly a decade ago. It started as a tiny restaurant with a group of tables off a colorful "pasaje," or side street in the port. Word spread, it took months to get a...
Cochrane 102, Valparaíso, Región de Valparaíso, Chile
Chile’s 4,000-milecoastline provides a bounty of seafood. At Los Porteños, trypastel de jaiba, crab served in a casserole with bread crumbs and cream.—Steven Bodzin 56/(0) 32-225-1915. This appeared in the November/December 2011 issue.
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