We travel the coast, the valleys and the cold forests, and we cook only what is endemic to this ground, latitude by latitude.
A territory is a pantry.
We read the country the way a cartographer would, region by region.
A territory is a pantry. We map the endemic, we cook the wild, and we let the geography speak before we do.
Boragó reads the country as a kitchen drawn on a map. From the dry north at eighteen degrees south to the wind of Cape Horn near fifty six, our cooks travel the coast, the valleys and the cold forests to gather what only grows here. Nothing arrives without a place attached to it. Every plate carries a region, a season and the name of the person who foraged it.
Follow the route as it draws down the country.
Every evening retraces this line. The kitchen begins in the dry north and descends through the valleys, the central coast and the southern forests to the wind of Patagonia. Scroll, and the route is drawn.
Copao cactus fruit, chañar honey and greens from the high saltpans.
Sun dried pajarete, muscat and the dry herbs of the mountain valleys.
Picoroco, cochayuyo and razor clams lifted from the cold current.
Piñón roasted in ash, merkén and the wild boldo of the forest.
Nalca, red luga seaweed and native potato from the island wetlands.
Calafate berry and open fire lamb under the southern wind.
Seven species that belong to this ground and nowhere else.
Piñón
Monkey puzzle nut gathered in autumn from the high araucaria forests.
Nalca
Wild rhubarb stalk cut green from the wetlands of the southern islands.
Cochayuyo
Bull kelp pulled from the rocks of the central Pacific coast.
Merkén
Smoked and milled wild chilli, the long held seasoning of the Mapuche kitchen.
Maqui
Deep violet berry foraged from the temperate rainforest after the rains.
Picoroco
Giant barnacle opened at the table for its clear and briny broth.
Calafate
Dark berry of the far south, at its sweetest after the first frost.
From the territory to the table.
How the map grew, year by year.
Boragó opens in Santiago with a menu mapped to a single season of the central valley.
The foraging network reaches the far north and the deep south, from Atacama to Magallanes.
The latitude cellar is built to age coastal garums and forest ferments by region.
Sixteen courses now travel the full length of the country across one evening.
A menu that reads like a map of a whole country, latitude by latitude.
A seat is held at the start of the route, when you are ready to travel it.