Best restaurants and what to eat
Chile
Santiago is Chile’s political and culinary heart, where the country’s central valley produce, Andean influences, and urban creativity meet. The city is known for classic market fare, hearty home-style dishes, excellent bakeries, and a strong tradition of wines and pisco-based drinks from the surrounding central zone.
A bright, piquant Chilean chili used to lift sauces, stews, and street foods with a fresh heat and grassy aroma. In Santiago it appears everywhere from pebre to empanada fillings, adding the region’s signature spark.
Chile’s prized large-kernel corn, sweet and milky when young, then richer and starchier as it matures. In central Chile it is essential for humitas, pastel de choclo, and everyday market cooking.
Fresh cranberry beans or other shell beans sold and cooked at their seasonal peak, valued for a creamy, earthy flavor. In Santiago they are a beloved marker of summer table cooking, often paired with corn and squash.
Central Chile’s squash, tender and sweet, with a velvety texture when roasted or simmered. It gives body and gentle sweetness to soups, stews, and corn-based dishes across Santiago kitchens.
A celebrated Chilean avocado type associated with the central region, creamy and buttery with a clean, nutty finish. In Santiago it is a daily luxury for sandwiches, salads, and simple salt-and-lemon preparations.
Central Valley peaches are fragrant, juicy, and highly aromatic, a hallmark of Santiago’s summer fruit culture. They are eaten fresh, preserved, or turned into desserts and cool drinks.
Chile’s signature grape spirit, distilled from local wine grapes and known for its clean, aromatic profile. In Santiago it is the backbone of the city’s cocktail culture, especially when served in a chilled pisco sour.
Chile’s iconic cocktail of pisco, lemon juice, sugar, and egg white, silky and bright with a refreshing citrus snap. In Santiago it is served as a polished aperitif and a symbol of the central region’s bar culture.
A beloved summer cooler made with dried peaches, barley, and spiced syrup, sweet, fragrant, and wonderfully nostalgic. In Santiago it is sold from carts and markets as one of the city’s most iconic street drinks.
A creamy fruit juice made from chirimoya, prized for its tropical perfume and custard-like sweetness. In Santiago it is a fresh, luxurious drink when the fruit is in season.
A soft, perfumed peach juice made from the abundant fruit of the central valley. In Santiago it is a familiar homemade refreshment, served chilled and often lightly sweetened.
A fragrant quince drink with floral acidity and a rounded, honeyed finish. In Santiago it is often served cold in summer, echoing the fruit-forward tastes of central Chile.
A classic summer bean stew of fresh beans, corn, squash, and basil, with a creamy texture and a sweet-savory balance. In Santiago it is a beloved home-cooked dish that showcases central Chile’s seasonal produce.
A hearty Chilean soup-stew with meat, potatoes, corn, pumpkin, and vegetables, clear yet deeply flavorful. Santiago versions are comforting and generous, often served as a complete meal in one bowl.
A rustic mashed stew of beef jerky or beef, potatoes, squash, corn, and other vegetables, thick, savory, and satisfying. In Santiago it is an emblem of economical home cooking that still feels rich and soulful.
Chile’s celebrated corn-topped casserole with a savory filling of minced meat, chicken, onions, olives, and hard-boiled eggs. In Santiago it is prized for its caramelized corn crust and its balance of sweetness and spice.
A flaky baked pastry filled with seasoned beef, onion, olive, egg, and often a raisin for contrast. In Santiago it is essential patriotic fare, especially during September celebrations.
Steamed fresh-corn parcels with onion, basil, and seasonings, offering a soft, lush texture and the sweetness of peak-season corn. Santiago humitas are often served with tomato salad and are especially popular in summer.
Choose how to explore restaurants at this destination.