Chef Rodolpho Guzman, considered a maestro of Chilean cuisine, thrills with all kinds of native produce served on every specimen of rock in the country. One stone plate must weigh 4 kilos, but the excellence of the cooking will leave you stone cold blown away. An enormous mollusk with a tiny consommé inside was a lovely preview of the procession of taste treats to come. Drawing heavily from nature, Borago’s two tasting menus offer a groundbreaking dining experience for those seeking creative, attentive cooking that stays true to its Chilean roots. No wonder it continues to move up, ranking No. 36 on the World’s 50 Best Restaurants list.