Rodolfo Guzmán aims to combine nature and cuisine at his Chilean restaurant Boragó. His techniques and ingredients are derived from what is in season, including  meat, fish and shellfish, foraged herbs, edible flowers and wild berries, sourced from the wilds of Patagonia to the heights of the Andes.

Having trained under Andoni Luis Aduriz at Mugaritz, Chilean native Rodolfo Guzmán returned to Santiago, to begin working on the concept of Boragó. Using traditional methods used throughout many generations, dishes are cooked on rocks and ingredients are smoked over local timber.

Combining exquisite flavours, traditional concepts and modern techniques and theatre, Guzmán's Boragó was voted #5 in San Pellegrino's Latin America's Best Restaurants.


FOUR Questions with Rodolfo

Describe your culinary philosophy in a phrase...

What the earth can give us in the moment.


What is your greatest inspiration? 

The Chilean environment


If you could take a plane ride to any​ restaurant​ in the world, just for one meal, where would you go?

Mugaritz, by Andoni Luis Aduriz.


What three things would you take to a desert island?  

My three girls


  • #5 | Boragó | Latin America's Best Restaurants, 2014



Av. Nueva Costanera 3467




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