Chile continues to consolidate itself as a top-level gastronomic destination in Latin America. The renowned organization Latin America’s 50 Best Restaurants has published its list of the best restaurants classified between positions 51 and 100, highlighting seven establishments in Santiago among the most outstanding in the region. This ranking, based on the voting of 300 gastronomy experts, is a testament to Chile’s growing culinary prestige.
Restaurants in Santiago that shine in the Ranking
In the 2024 edition, Santiago has managed to position seven restaurants on the extended list, surpassing its performance last year. Yum Cha (No.54), Pulpería Santa Elvira (No.57), La Calma by Fredes (No.62), Demencia (No.66) and Olam (No.78) are names that repeat their presence in this prestigious classification . Added to these are Casa Las Cujas (No.72) and Karai by Mitsuharu (No.98), two new entries that reinforce Santiago’s status as a culinary epicenter in the region.
The 51-100 list not only recognizes excellence in Santiago, but also celebrates the culinary diversity of Latin America. This year, Buenos Aires and Bogotá are other notable destinations, with several restaurants that debut or maintain their position in the ranking. According to William Drew, content director of Latin America’s 50 Best Restaurants, the expanded list seeks to highlight a greater number of exceptional gastronomic destinations in the region.
Each restaurant Chilean that appears on the list offers a unique proposal that combines tradition and innovation. From the reinterpretation of classic Chilean dishes to fusions with international influences, these establishments have conquered the palates of critics and diners alike. The inclusion of two new restaurants in 2024 reflects the constant evolution and creativity in the country’s culinary scene.
The process of selecting the best restaurants It is audited by Deloitte, which guarantees the transparency and authenticity of the ranking. Latin America’s 50 Best Restaurants Academy voters, who include journalists, food critics and chefs, base their decisions on culinary experiences from the last 18 months, ensuring fair and up-to-date recognition.
