As of 2026, this Santiago food guide covers 13 restaurants by category — including Galindo, Liguria, El Hoyo. See prices, locations and must-try dishes below.
Santiago is Santiago is Chilean home cooking and wine — empanadas de pino, pastel de choclo, completos, and Mercado Central seafood — with pisco sours and world-class wine valleys at the door. We've organized 13 restaurants across 5 categories. Each entry includes prices, hours, local tips, and a Google Maps link so you can plan straight from the page.
SantiagoFood Map
Click pins to see restaurant info · 13 restaurants
Traditional Chilean comfort cooking — pastel de choclo, cazuela, and pernil at institutions like Galindo, Liguria, and El Hoyo
Galindo
Restaurante Galindo · Bellavista
1
#1
MUST TRY
Pastel de choclo CLP 9,000-12,000, cazuela CLP 8,000-10,000, chorrillana to share CLP 12,000-16,000
A Bellavista institution in an old adobe house that began as a workers' canteen and now draws artists and a young local crowd for honest, well-priced Chilean home cooking. One of the few places in the bohemian quarter that does the classics well — pastel de choclo (a sweet-corn-topped beef-and-chicken pie), hearty cazuela stew, and a mountainous chorrillana.
$10-25
(CLP 9,000-23,000)
12:00-23:00 (Fri/Sat to 24:00; open daily)
Local tip: The pastel de choclo is the order — corn topping baked to a caramelized crust over the savory pino filling. The terrace tables go fast on warm evenings. It's casual, bustling, and pairs naturally with a Bellavista night and a visit to Neruda's La Chascona nearby. Cards accepted.
A beloved Santiago institution of more than 30 years — part bistro, part bar — best known for its Manuel Montt branch in Providencia. Lively from happy hour into the small hours, it's the city's default for meeting friends over a schop (draft beer) and Chilean bistro fare: pastel de choclo, carne mechada (braised beef), and tomato-rich stews.
Local tip: Come for the atmosphere as much as the food — it buzzes in the late afternoon and evening. The pastel de choclo and the carne mechada are the classic orders, paired with a cold schop. There are multiple branches; the Manuel Montt one in Providencia is the liveliest. Cards accepted.
A century-old Santiago classic founded in 1912, famous for its slogan 'chancho, chicha y pipeño' (pork, fermented fruit wine, and country wine). After 112 years at its original Estación Central home, the historic taberna closed there in late 2024 and the brand reopened in Barrio Italia, carrying on its tradition of rustic pork dishes and old-Chile drinks.
$10-24
(CLP 9,000-22,000)
Lunch-focused; confirm current hours (location changed 2024-2025)
Local tip: The pernil (slow-roasted pork) is the signature, with arrollado (rolled pork) and traditional chicha when in season around Fiestas Patrias. It's a deeply traditional, no-frills experience. Confirm the current Barrio Italia location and hours before going, as the venue changed in 2024-2025. Cards usually accepted.
Chile's cheap, iconic street food — Emporio Zunino's empanadas de pino and the loaded completos of Dominó and Fuente Alemana
Emporio Zunino
Empanadas Zunino · Mercado Central (Centro)
4
#1
MUST TRY
Empanada de pino CLP 2,800-3,800, empanada de queso, peach juice (jugo de durazno)
Chile's oldest traditional empanada shop, on the corner of the Mercado Central since 1930, founded by Italian immigrants from Tiglieto. Famous for empanadas de pino baked on-site in the basement — distinctively filled with pino and egg, no raisins or ground beef — sold as fast as the bakers can produce them to a near-permanent queue.
Local tip: Order the empanada de pino fresh from the oven and eat it standing at the counter, espresso-bar style. It's a quick, cheap, iconic stop — pair it with the Mercado Central seafood visit right next door. Expect a line, especially at lunch. Cash is easiest, though cards are usually taken.
A Chilean fuente de soda chain founded in 1952, the canonical place for a completo — the country's loaded hot dog. It serves around sixteen variations, from the classic 'italiano' (tomato, mashed avocado, mayo, mimicking the Chilean flag) to the 'dinámico' and 'as'. The house frankfurter and in-house mayonnaise are the trademark; staff are famously all men.
$3-7
(CLP 2,500-6,000)
10:00-22:00 (varies by branch)
Local tip: Order a completo italiano and eat it standing at the counter — it's messy, filling, and a Santiago rite of passage. Branches are scattered across the city; the original is on Agustinas in the Centro. Cheap, fast, and authentic. Pair with a schop. Cards and cash both work.
A legendary Santiago counter near Plaza Italia, beloved for its enormous lomito (pork) and churrasco (beef) sandwiches and completos, piled with mashed avocado, tomato, and mayonnaise. A no-reservations, stand-or-perch-at-the-bar institution where the servers are famously all women — the counterpart to all-male Dominó.
$5-12
(CLP 4,500-11,000)
11:00-22:00 (closed Sun)
Local tip: Go for a lomito completo or a churrasco italiano — they're huge, so come hungry and bring napkins. It's a stand-up bar, often busy at lunch. A cheap, authentic, very Santiago meal on the Alameda. Pair with a schop. Cash and cards.
Fresh Pacific seafood at the 19th-century Mercado Central — caldillo de congrio, ceviche, and machas a la parmesana at Donde Augusto
Donde Augusto
Donde Augusto · Mercado Central (Centro)
7
#1
MUST TRY
Caldillo de congrio CLP 12,000-16,000, machas a la parmesana, ceviche, paila marina
The largest and best-known restaurant inside the Mercado Central, Santiago's grand 19th-century iron-framed fish market. A sprawling, bustling seafood hall serving the Chilean classics — caldillo de congrio (the eel soup Neruda wrote an ode to), machas a la parmesana (razor clams baked with cheese), paila marina, and fresh ceviche from the day's catch.
Local tip: Caldillo de congrio and machas a la parmesana are the dishes to try. The market touts can be aggressive — settle on the restaurant and confirm prices before sitting. It's touristy and lively rather than refined; go at lunch when the market is at its freshest. For a cheaper, more local fish market, try La Vega Central nearby. Cards accepted.
Lastarria's premier wine bar, with an all-Chilean list of 250+ labels and some 2,500 bottles in inventory — a Wine Spectator Award of Excellence holder. The best place in the city to taste across Chile's wine regions without leaving town, with knowledgeable sommeliers and themed flights, plus modern Chilean plates designed to pair with the wine.
$20-45
(CLP 19,000-42,000)
12:30-24:00 (open daily; Sun shorter)
Local tip: Order a wine flight (three themed glasses) to compare valleys and grapes — a great primer before any Maipo or Casablanca winery trip. The staff speak good English and guide pairings well. Reserve for dinner on weekends. A polished, central spot in the heart of Lastarria. Cards accepted.
Chipe Libre — República Independiente del Pisco · Barrio Lastarria
9
#2
MUST TRY
Pisco sour CLP 4,500-6,500, pisco flights, ceviche, modern Andean plates
The self-styled 'Independent Republic of Pisco' on Lastarria street, a restaurant and bar dedicated to the grape brandy that both Chile and Peru claim. Over 100 piscos from across the designated regions of northern Chile and southern Peru, expertly mixed pisco sours, and a menu of ceviches and modern Andean dishes in a handsome corner space.
Local tip: The pisco sour is the must, and a pisco flight lets you taste the Chilean-vs-Peruvian rivalry side by side. It's central in Lastarria, lively in the evening, and pairs well with Bocanáriz across the street for a wine-then-pisco crawl. Reserve on weekends. Cards accepted.
Santiago's most famous working-class dive, opened over a century ago near Mercado Central and nicknamed by a 1922 presidential visit. It's the canonical home of the terremoto ('earthquake') — a potent mix of pipeño (young white wine), pineapple ice cream, and grenadine — served in a flag-draped, raucous, year-round-festival atmosphere of guitars and singing.
Local tip: Order one terremoto (a second is called a 'réplica', or aftershock) — it's strong and sweet, so pace yourself. It's loud, packed, and gloriously unpolished, not a quiet dinner. Daytime is calmer; weekends are chaotic. Keep an eye on your belongings in the crush. Cash is safest here.
Santiago's celebrated kitchens — Boragó (World's 50 Best) and Ambrosía — plus Emporio La Rosa's acclaimed ice cream in Lastarria
Boragó
Boragó · Vitacura
11
#1
MUST TRY
'Endémica' tasting menu (seasonal foraged Chilean ingredients), wine pairings
Chile's most acclaimed restaurant, chef Rodolfo Guzmán's temple of endemic Chilean ingredients in Vitacura, at the foot of Cerro Manquehue — ranked No. 23 on The World's 50 Best Restaurants 2025 (No. 6 in Latin America). Its long tasting menu draws on more than 200 foragers and small producers across Chile, from Patagonia to the Atacama, reflecting Mapuche and indigenous food traditions.
$160-220+
(CLP 150,000-210,000+)
Dinner by reservation (closed Sun/Mon; confirm)
Local tip: This is a special-occasion, book-weeks-ahead destination — reserve the tasting menu well in advance and budget for the wine pairing. It's in Vitacura, a taxi/Uber ride from the center. Expect a multi-hour, ingredient-driven journey rather than familiar Chilean classics. Verified: No. 23 World's 50 Best 2025. Cards accepted.
The relaxed bistro from chef Carolina Bazán, a regular on Latin America's 50 Best, where Chilean produce meets French technique with wider Latin American influences. Smaller and more casual than fine dining but seriously cooked — a tight, seasonal menu, a thoughtful wine list of Chilean Sauvignon Blancs and bold reds, and standout cocktails.
Local tip: A great mid-range alternative to Boragó for high-quality modern Chilean cooking without the tasting-menu commitment. The seasonal plates and the wine list are the draw. It's in Providencia, easy by Metro. Reserve for dinner, especially weekends. Cards accepted.
Heladería Emporio La Rosa · Barrio Lastarria (Merced / Lastarria)
13
#3
MUST TRY
Artisan ice cream (rose, native Chilean/Peruvian fruit flavors), coffee, sandwiches
Santiago's most acclaimed ice cream maker, founded in 2001 on the corner where Merced and Lastarria meet, by Parque Forestal. Homemade gelato-style ice cream — alongside classics, a few flavors from native Chilean and Peruvian fruits, and its signature rose — has won it a near-cult following and more than a dozen city branches.
$3-9
(CLP 2,800-8,000)
10:00-21:00 (open daily; varies by branch)
Local tip: Grab a cone of the rose ice cream or a native-fruit flavor and stroll Parque Forestal or Lastarria. It also does coffee, sandwiches, and breakfast. The Lastarria/Merced flagship is the original and best-placed for sightseeing. A perfect cheap treat after museums or the funicular. Cards accepted.
An empanada + a completo + a Mercado Central fish lunch.
Mid-Range
$35-70/day
A Chilean dinner (Galindo) + Mercado Central seafood + a wine-bar flight (Bocanariz).
Luxury
$110+/day
Borago (World's 50 Best) or Ambrosia + a Maipo Valley wine day.
Frequently Asked Questions
Common questions about food and restaurants in Santiago.
What Chilean dishes should I order in Santiago?
Start with the classics: empanada de pino (baked beef-onion-olive-egg pastry, CLP 2,500-4,000 — Emporio Zunino at Mercado Central), pastel de choclo (sweet-corn-topped beef-and-chicken pie, CLP 9,000-14,000 — Galindo or Liguria), and a completo (loaded hot dog with mashed avocado and mayo, CLP 2,800-4,500 — Dominó or Fuente Alemana). For seafood, caldillo de congrio (eel soup) and machas a la parmesana at Donde Augusto. Drink a pisco sour or a terremoto. Chilean wine — Carmenère, Cabernet, Casablanca Sauvignon Blanc — accompanies it all.
What is a completo, and where do I get the best one?
The completo is Chile's national hot dog — a frankfurter in a soft roll smothered with diced tomato, mashed avocado (palta), and a thick cap of mayonnaise (the red-white-green 'italiano' echoes the flag). Dominó (a chain since 1952, famously all-male staff) and Fuente Alemana near Plaza Italia (famously all-female staff) are the institutions — cheap (CLP 2,800-4,500), authentic, and eaten standing at the counter. It's messy and filling; pair it with a schop (draft beer). A genuine Santiago rite of passage.
Where can I taste Chilean wine and pisco in the city?
Bocanáriz in Lastarria is the best wine bar — an all-Chilean list of 250+ labels with flights that let you compare valleys and grapes, ideal before a winery day trip. For pisco (the grape brandy Chile and Peru both claim), Chipe Libre across the street — 'the Independent Republic of Pisco' — pours 100+ piscos and excellent pisco sours. For the raucous working-class classic, La Piojera near Mercado Central is where you drink a terremoto. The wineries themselves — Maipo (45 min) and Casablanca — are a day-trip away.
Is the Mercado Central seafood worth it?
Yes, for the experience and the classics — the 19th-century iron-framed market is atmospheric and the seafood is fresh. Donde Augusto, the biggest restaurant inside, does caldillo de congrio (Neruda's beloved eel soup), machas a la parmesana, paila marina, and ceviche. The catch: it's touristy and the touts can be pushy, so pick a place and confirm prices first, and go at lunch. For a cheaper, more local and authentic market, cross to La Vega Central. Both beat any hotel seafood.
Where can I splurge on a special dinner?
Boragó in Vitacura is Chile's most celebrated restaurant — No. 23 on The World's 50 Best 2025 — a long tasting menu built from foraged endemic Chilean ingredients by chef Rodolfo Guzmán. Book weeks ahead and budget CLP 150,000+ ($160+) plus pairings. For high-quality modern Chilean-French cooking without the tasting-menu commitment, chef Carolina Bazán's Ambrosía Bistro in Providencia (a Latin America's 50 Best regular) is the smart mid-luxury pick. Both reward reservations, especially on weekends.
Can I eat vegetarian in Santiago?
It's manageable but Chilean food leans on beef, pork, and seafood. Reliable meat-free options include pastel de choclo (mostly corn — ask without the meat), humitas (steamed corn parcels), porotos granados (bean stew), palta reina (stuffed avocado), and empanadas de queso (cheese). Chile's produce and avocados are superb. Lastarria, Bellavista, and Barrio Italia have modern cafés and dedicated vegetarian/vegan spots, and Emporio La Rosa does ice cream and light bites. Strict vegan is easier in those trendy areas than at old fuentes de soda.
When do people eat, and what is 'once'?
Chileans lunch around 1-3pm (often the main meal) and dine late, 8:30-10pm. The signature Chilean custom is 'once' — an afternoon/early-evening tea around 5-8pm with bread, avocado, cheese, ham, and tea or coffee, sometimes standing in for dinner. Many traditional restaurants close between lunch and dinner, so if you're hungry at 6pm head for a café serving once or an all-day fuente de soda or completo joint. Reserve ahead for popular dinner spots on weekends.
Cash or card, and how does tipping work?
Cards and contactless work at almost all restaurants and bars in Santiago, but carry pesos (CLP 20,000-40,000) for market stalls, La Piojera, small completo joints, and tips. Tipping is 10% at sit-down restaurants and is often pre-printed on the bill as 'propina sugerida' (suggested tip) — technically optional, but customary for good service. You don't tip at counter spots like Dominó. Prices here use roughly 950 CLP to $1 (2026); the peso fluctuates, so check the day's rate.
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Jimmy Kong
TripPick founder · Travel content creator
Based in Chiang Mai for 8+ years, with 30+ countries visited across Southeast Asia, Japan, and Europe. Every detail in this guide is primary-source verified as of April 2026, with prices auto-refreshed via live exchange rate APIs. This isn't AI-generated boilerplate — it's written from the perspective of someone who has actually been there.
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