DeMo Magnolia

DeMo Magnolia is a small, ambitious restaurant on the ground floor of Hotel Magnolia in the historic centre. It is the work of chef Pedro Chavarría, who first made his name with the original DeMo in Barrio Franklin, known for a market-driven menu that changed often. The Magnolia restaurant opened in October 2024 and entered Latin America's 50 Best Restaurants at number 31 in 2025.

The cooking is contemporary Chilean, built on seasonal local produce and presented in a precise, minimalist style. Its starting point is downtown Santiago itself: the Mercado Central, La Vega, the Patronato district and the Plaza de Armas all feed into the menu, reworked through technique, temperature and texture. Seafood appears only when it is in season and responsibly sourced, in line with Chile's closed fishing seasons. There is a single tasting menu of nine courses, with a curated wine pairing that follows the sequence of dishes.

The dining room seats just 15 guests around an open kitchen, which gives the evening an intimate, almost chef's-table feel, and it is quieter than the original DeMo in Barrio Franklin. With so few seats, booking ahead is essential; reservations are made online. The restaurant serves dinner from Tuesday to Saturday and does not open for lunch, so plan accordingly. Tell the restaurant about any allergies when you book, as a single menu for a small room is prepared to a set plan.

The setting adds to the experience. Hotel Magnolia occupies a restored heritage building that has stood on Huérfanos since 1929, a short walk from Cerro Santa Lucía, Barrio Lastarria and the Museo Nacional de Bellas Artes. The hotel offers a package combining a stay with the tasting menu, and its seventh-floor rooftop bar, Terraza Magnolia, is a natural place for a drink before or after dinner.

DeMo Magnolia suits food-focused travellers, couples and anyone who wants a serious meal without leaving the centre for Vitacura or Las Condes. Allow two to three hours for the full sequence and pairing. It is also a good way to understand how the city's markets, which you can visit by day, translate into modern Chilean cooking.