For those people who love going out to eat, they know that you don’t have to go to any place or the first one you see, but rather you are guided by comments, by reviews from gastronomy experts and of course by the service and the type of menu available. Therefore, if you want to go to a good restaurant, restaurant In Chile, you should know that there is one that was chosen as the best in the world, according to a ranking prepared by experts.
There is restaurants that stand out from others for the quality of the dishes, the good service and that leads them to become the most prestigious of all. In our country there is a gastronomic establishment that has been mentioned as the best in the world, according to a magazine and that you should know where it is located to visit it and enjoy the menu offered by this place chosen as the best of all.
The prestigious Time Magazine He developed a ranking about which were the best restaurants in the world and the one that occupies the first place is located in Chile. We are talking about ‘Yum Cha‘, which is characterized by being a trip to China and in the corridors you can enjoy all the flavors that the eastern country offers. On the other hand, the description of this place says: “A minimalist tea house combined with an adventurous 20-seat restaurant that seems like a strange combination of Santiago.”
He restaurant ‘Yum Cha‘, chosen as the best in the world, is located at 2772 La Herradura Street in the town of Providencia, in the Metropolitan Region. The opening hours for this prestigious restaurant are from Tuesday to Saturday from 6:30 p.m. to 9 p.m., making it an ideal place to enjoy a mid-afternoon snack rather than dinner.
To talk a little more about this restaurant, chosen as the best in the world, people can taste more than 10 dishes prepared by chef Nicolás Tapia and where teas from all over the world are used, especially from China and South Korea. On the other hand, the magazine in charge of making the ranking assured that it can be appreciated from a wine pairing.
