Celebrating the ancestral cuisine of Chile’s native peoples, the Mapuche, Aymará and Rapa Nui, this restaurant offers an ideal introduction to the vast array of Chilean ingredients. Translating to “dream place” in Mapudungun, the language of the Mapuche, it is set inside a stylish brick townhouse with wood walls and an open courtyard. Here, the menu is an adventure with many ingredients unfamiliar to most palates. Some notable entrees include the calapurca, a highland stew cooked by adding a hot stone just before serving, or milcao, a chewy pancake eaten on the Chiloe archipelago. Between courses, sorbet cleansers are flavored with obscure plants like rica rica from the Atacama Desert. The presentation is beautiful and the food memorable.