Funky Pairings

We write to taste life twice

Freak Out

Freak Out

Some crazy lads (or snobs) invented the carpaccio and ceviche de locos or abalone. Crazy! I prefer locos just as God brought them into the world, beaten or soften -it's the same thing- and boiled in water with Cahuil sea salt. Serve at room temperature with homemade...

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Mango Salmon

Mango Salmon

Try to find a salmon without hormones. Mission Impossible? We have no choice but to dress up as Ethan Hunt and hunt him with our bare hands in the Patagonian rivers. Seal your fillets on the grill, leaving their skin crispy, and serve them with a bittersweet pebre of...

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Tiradito Oriental

Tiradito Oriental

A Rapa Nui yellowfin tuna steak, finely sliced ​​and tossed, gently, of course, on an oval white plate, with a storm of soy sauce and black sesame seeds. The red meat of the fish, plus the profuse oriental accents, need more than just white wine. The weight, texture...

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Hot fierritos

Hot fierritos

The term anticuchos (Chilean name for skewers) comes from the ancient Quechua anti (Andes) and kuchu (cut), and is nothing other than those pieces of the best meat that are skewered on straws or fierritos. With mushrooms, peppers of different colors and figures of...

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