An indescribable, highly original cuisine from Chile that inspires new discoveries… You may admire its nature, history, endemic products and ancient techniques. Rodolfo Guzmán is introducing his lands to the world for the first time with his gastronomic culture, which he blends with science. He proves how adept he is in this business with the awards he has received one after another.
Rodolfo Guzmán’s dishes are more than just a delicious and elegant plate. It carries the traces of a series of scientific researches on the endemic products offered by the geography, the local culture of these lands, and the relationship between food and human health. This investigative spirit of Rodolfo Guzmán is based on his Chemical Engineering education and his work with neurologists, psychologists and nutritionists. Guzmán sows the first seeds of a legacy that will be passed on for generations with observing the relationship between food and human behavior and taking action to explore the impact of our diet on our healthy lives.
Rodolfo Guzmán, who was part of Andoni Luis Aduriz’s team in Mugaritz, Spain, early in his career, created his own brand Boragó in 2006, following his scientific curiosity that accompanied his passion for food. Located at the foot of Santiago’s highest mountain named Cerro Manquehue, this place carries traces of ancient Mapuche culture in this breathtaking atmosphere. Although Guzmán fully transfers his experiences to Boragó, he admits that the restaurant’s true identity took place in 2016. “In the beginning, we knew nothing, but after a long learning process of 10 years, we finally shaped the way we cook, what we are, where we come from and our environment. That’s why we feel like we started cooking for the first time in 2016; before that, it was about a deepening learning process. Boragó is not a concept, but a continuation of the Mapuche culture…”
Everything Chilean is on Boragó’s menu
Rodolfo Guzmán and his team are dedicated themselves to documenting the uses and properties of all endemic crops in Chile. Guzmán collaborates with more than 200 producers along the Pacific coastline to source the restaurant’s endemic products. The food research center he created allows the exploration of new possibilities for Chilean ingredients with C.I.B.
Boragó’s extensive menu proves its commitment to sustainability at every level. Necessary materials for the kitchen are grown on the farm, which is 30 minutes away from the restaurant. Rather than importing coffee that is not native to Chile, Boragó serves espresso made with the fermented seeds of Epino trees. Boragó’s contributions to sustainability are appreciated all over the world. Boragó, which was first awarded the “Sustainable Restaurant Award” by The World’s 50 Best Restaurants in 2018, won the Flor de Caña Sustainability Award in 2021. Rodolfo Guzmán, made Boragó the 6th best restaurant in Latin America on The World’s 50 Best Restaurants list, which is the 39th best restaurant in same list. Also he brings the richness of his birthplace to the world and is a source of inspiration for all cultures.