Although the surroundings may be somewhat nondescript, Santiagüinos come here in droves for fresh seafood. What’s on the menu? Black-lipped oysters from the chilly southern waters are always fresh and sucked quickly. On any given day, they could have merluza austral (southern hake), sole, fresh tuna, conger eel, corvina (a type of sea bass), reineta (a type of flounder), fresh crab claws, prawns from the Limarí River and lobster from Juan Fernandez … to start. The sauces are simple to enhance the flavor. This is the perfect spot to savor what the Humboldt Current brings to Chile.