Voted as one of the best restaurants in Latin America, Santiago Chile's Boragó is not just offering their customers an amazing taste of great food but also an impressive dining experience while sharing a glimpse of Chile's beauty.

Boragó located at the heart of Chile in Nueva Costanera, Vitacura, Santiago, is "much more than a restaurant." It is like a book with pages that speaks a lot about Chile's wonderful and colorful culture. Every dish presented by Chef Rodolfo Guzmán is the pages that will teach every customer so much about Chile's vision, culture, history and products. The restaurant stands as an example to other businesses by using local produce which the Boragó team is cooking and presenting in a special and innovative level.

Guzmán's inspiration for Boragó came mostly from the natives, how they prepare their food and use products which are gathered only from nature. That is because of his great love and dedication for Chilean culture. He became persistent to use only Chilean ingredients for his restaurant to produce extraordinary flavors to create one memorable dining experience.

Techniques and recipes used in his restaurant are also greatly influenced by Pehuenches, Mapuches and how the locals cook over the years. By using these ideas, he created his dishes into something unique yet experimental and magnificent which can only be found in Boragó and nowhere else.

Boragó team with Guzmán oftentimes makes various trips all throughout Chile to look for the most amazing ingredients freshly available in nature. They travel across the wide diversity from Atacama Desert to Patagonia to explore the lush valleys, Andean Mountain Range and beautiful Pacific coastline. The foraging adventure is where he gets endless motivation of how he will incorporate the beauty of nature and ecosystems to his dishes.

Aside from the food, there is also a touch of Chile's culture in the accents used to beautify the restaurant's ambience too, according to the website, Matching Food and Wine. "A nectar-centred quail's egg, slotted into a dehydrated mushroom nest, balancing gingerly on top of the fine branches of a stripped bonsai, painted a picture of a bird's nest out in the desert. A lemony ice cream and wisps of plant-based cotton candy made up the camanchaca (thick fog) and rica rica (a Chilean bush plant) from the Atacama."

Since it opened to the market in 2006, the restaurant still doesn't have plans to open other branch yet. According to The World's 50 Best, Boragó is focused on "Conectáz project, researching and documenting Chile's under-used natural larder."