Ambrosía

Ambrosía is a good alternative to a long tasting menu when you want inventive cooking in a relaxed setting. It is run by the Bazán family, with chef Carolina Bazán in the kitchen; she was named Latin America's Best Female Chef in 2019 by the Latin America's 50 Best Restaurants organisation, and the restaurant has itself featured on that list.

The restaurant describes its approach as a contemporary experience that brings together creativity, technique and seasonal produce. The menu changes constantly, and the team chooses its fruit and vegetables in person at La Vega market every week, so what you eat depends on the time of year, with the emphasis firmly on local flavours.

Drinks are taken seriously. The bar's recommendations include a pisco sour, a chardonnay sour, a chili margarita, a negroni sour, an espresso martini and a classic negroni. The wine list focuses on family-run estates, projects led by women, low-intervention producers and natural wines, which makes it a good place to discover smaller Chilean producers. Ask for suggestions if you are unfamiliar with them.

Lunch is served every day from 13:00 to 15:30, and dinner from Monday to Saturday between 18:30 and 22:30, with no dinner service on Sundays. Reservations are taken online through the Meitre booking platform linked from the website, and booking ahead is advisable, particularly for dinner and weekends. Lunch is also the only option on a Sunday. Because the menu changes so often, ask the staff which dishes use produce from that week's market visit. The restaurant also hosts private events and weddings with tailored menus and decoration.

Ambrosía is at Pamplona 78 in Vitacura, so a taxi or ride-hailing app is the easiest way to get there from the centre. It suits couples, food-focused travellers and small groups who want to taste current Chilean cooking without committing to a very long meal. Contact the restaurant on +56 2 2217 3075 or by email at [email protected]. The family's florist has worked with them for years, and the flowers in the dining room are chosen by manager Álvaro Bazán, small touches that show how personal the operation is.