The gastronomic panorama in Chile is about to be enriched with a new proposal that promises to be a milestone for the vegetarians of the country. Marcelo Cicali, owner of the renowned Bar Liguria, has announced the upcoming opening of “Veguria”, a vegetarian restaurant that will occupy the space where his traditional establishment in Pedro de Valdivia used to operate. This new project was born as a response to changes in consumer habits and the growing demand for vegetarian options in Chilean cuisine.
Cicali, who has run Bar Liguria for 34 years, reflected on how, over time, his business has maintained a meat-centric offering, an approach he is now reconsidering. Despite being a meat lover, Cicali acknowledged that the restaurants In South America, too much emphasis has been placed on meat dishes, leaving vegetarian alternatives to one side. This questioning led him to personally experience a meat-free diet, which allowed him to understand the difficulties vegetarians face when trying to find suitable options in traditional restaurants.
One of the key motivations for opening Veguria was the influence of Maria Cabezas, a chef who returned to Chile from France as a vegetarian. Together, they began to explore how the shift towards a vegetarian offering could be implemented at Liguria. However, resistance from the team and difficulties in adapting the Liguria concept led Cicali to make the decision to create a new restaurant, dedicated exclusively to vegetarian dishes and Vegans.
“Veguria” will not only offer a culinary experience Vegan Not only will the restaurant be completely different, but it will also be more affordable. Cicali said that dishes at Veguria will be about 20% cheaper than at his previous restaurant. In addition, the new location will have a uniform pricing structure, where all starter options will cost the same, and there will be only two fixed prices for wines, making it easier for diners to choose.
The design and offering of “Veguria” will be innovative and creative, with a focus on materiality, interior design and a physical menu that will reflect its unique identity. Cicali has emphasized that the absence of meat on the menu of the restaurant will be a sign of the restaurant’s unique identity. restaurant will allow for greater creativity in the kitchen, something he says has been lost in Chilean gastronomy due to the preeminence of meat dishes. In his opinion, Chile used to have a diet richer in vegetables, and “Veguria” seeks to recover and reinvent that tradition.
