INSIDE the MOST EXCLUSIVE Restaurant in Chile ( #29 BEST Restaurant in the World)

[Music] well that's it for my time here in Bruno ziris kind of sad to leave a lot of amazing meat memories were made here again such a beautiful city so I'm flying back to the US via Santiago Chile but I extended my stay over so I'm going to have over 24 hours there so let's go back to Chile [Music] [Music] found a Burger King by my terminal what I love about South American countries is that even at 8:00 in the morning you can get a burger and this is their burger with ham and cheese Oh I thought I had eggs too no eggs huh I thought I got an egg burger they actually put scrambled eggs inside your burger so if you want breakfast and you want a burger you could have both what I am really excited for a big bucket of churs nobody orders fries this early in the morning so fresh bash beef is awesome I'm really going to miss the beef in this country that's try this I saw them freshly make this oh yeah they are Hy and hot fresh out of the fryer I mean not the best churs in the world I say on part with Disney nice and hot this stuff is awesome all right got to hurry up and eat boarding soon see you in chill [Music] wow that's a really beautiful view of the city and the Indies mountains so like I said only about a day a little over a day that I'm here in Santiago I have a reservation at a restaurant I really want to eat at tonight now let's go grab my lunch [Music] so this place I wanted to go to they have actually two stores one is a takeout place which I mistakenly went into and this is their restaurant for dining wow okay this is a busy place this place is absolutely packed and last time I got the lito which is the pork this time I'm getting the trasco which is the thinly sliced beef I think most people here are getting that it smells phenomenal oh man [Music] and I got the completo which has everything out here gorgeous toasted bread there's some uh looks like onions and tomatoes a some chees loads of sour Crut and then just a mountain of sliced beef also a mountain of mayonnaise too look at that that's a lot of mayonnaise on this look at the size of this sandwich oh man I'm so happy I get to eat this again and of course got to tackle this thing with Ma and Fork there's no way you can lift this thing without 80% of the ingredients falling off all right this bun is so toasty is absolutely falling apart as soon as I stab into it this is so amazing now I'm not sure which one I like more the pork with the beef this is some tender thinly sliced beef I should really like the SAU crab it's not overly sour perfect ingredient to offset the richness of the beef the onions and tomato sauce bring some little tanginess little sweet and of course this thing just loaded with mayo oh so amazing I think the sandwiches on this trip both here and Uruguay some of my favorite things to eat on this trip there's so much beef in here all beautifully tender and juicy now looking around I I should have got cheese everyone else got cheese in their sandwich yeah I definitely would have regretted now eating this incredible so I found this place on the way back to the hotel this is uh one of the food items look really good I don't know exactly what it is it looks like it involves a lot of seafood and fire I have not had a lot of seafood for the past week so this thing looks incredible I hope it looks as good as the [Music] pictures wow and here it is on a sizling play that they actually light on fire this is a ginormous amount of surf and turf so there is steak I think sirloin there's salmon shrimp a ginormous octopus squid there's vegetables on the bottom onions carrots tomatoes cauliflower oh salmon is tender very very juicy maybe I just haven't had fish in a while this tastes so good nice some fatty too I love the seafood in this country there some chili sauce they gave me good amount of heat that was a delicious shrimp ginormous beautifully cooked yeah I feel like my body has definitely craved Seafood squid is delicious check this out I got a ton of octopus here okay this thing feels pretty tender that's so [Music] tender but vegetables good this thing is loaded with garlic there some broccoli corn W pineapples and this is all going to be drenched in the juice from the seafood and the steak yeah this is a delicious dish I do like the fact that to give you a steak as well because steak is something that's always going to be welcome by me very tender nicely cooked there is a little but it's tender this is a pretty delicious plate of food oh look at that seared pineapple okay I'm so dumb it's not pineapple it's a potato it's delicious I think the best thing in here is the octopus and the shrimp the octopus is magnificent and this is a ginormous plate of food giant steak giant salmon I think this hot sauce is awesome that's another thing I really like about this country how much they love seafood and they do it very well yeah this is a hefty plate of food so I definitely need to go for a run or walk around for a long time after this to get ready for dinner but worth it absolutely delicious dinner is going to be really special so this restaurant is one of the highest rated restaurants in this country it's actually rated number 24 in the whole world welcome to brago hello hello have your guest is rain water rain water yes from the city of Bia sh of Chile why do CH because it's it's very cold it's very cold it has micro climate wow never had rain water before you know on purpose M wo taste so crisp that's delicious it's very modern simplistic Decor as soon as you walking you smell smoke so as you can see it's a open kitchen I see people visiting in there people are walking around you can see all the food being prepared brought over some kombucha wo it's quite bitter so this restaurant sources ingredients from over 200 different producers around Chile wow look at this oh my goodness that is a giant tomato yeah look at the size of these tomatoes and our summer menu what I'm going to mix this tum p with this shoes we made with watermelon from the P wow this is really beautiful I never look at this they brought over a giant enormous potted plant a tomato plant it's a big tomato not nearly as big as the ones they just brought over these are ginormous so inside this tomato as you can see there's a straw here and inside is they told me it's the tomato and also H very particular kind of salt and then watermelon juice and you suck it up through this bamboo straw right here wo oh that's extremely refreshing it's delicious I love tomato juice little hands of saltiness and of course little sweet from the watermelon juice really refreshing I was kind of shocked by the presentation cuz never expected a pot of PL to show up on your plate like it's literally on my plate that's pretty cool it's very Innovative well wow this is definitely going to go down as the most Innovative dishes I've ever seen so all this is edible so the top is a flour made with uh the tomatoes I saw earlier and right underneath I think is the yeah it's a poppy seed salad with tomatoes and the second part that I'm eating is made with I think they said pink Tomatoes after this part is done I lift this LD up and there's a farm salad inside this is the craziest most Innovative thing ever and this whole thing is edible including the [Music] stem that one tastes like almost like a gummy tomato it's made with those ginormous tomatoes from earlier the stem tastes like a little brush stic so nice and crunchy there's also chilies in there as well so you're getting a bit of heat too this going to pull this out see this is the tomato with tons of spices on top that one tastes more Savory way more juicy bright refreshing but definitely more on the Savory side and open this up wow I thought they said house salad in this maybe I heard wrong um but the cream is almond cream that tastes like super creamy cheese I double check because I I thought they said almond cream I thought maybe I heard wrong yeah that's just almond cream like a little bit like a ricot cheese this one is absolutely bombastic so light and rich and creamy this is from almond holy moly never would have guessed in a million years this is delicious that's so good there's a little popping the cherry tomato in there as well 16 dishes I think I'm two down I think that's my favorite so far also all these plates and bowls and spoons everything's made out of stone like look at this it's just like this thing weighs like 10 lb wow this blowing my mind like I think the last time I had something as artistic as this it was at elenia in uh Chicago three Michelin star place so this is Dill flour I'm only supposed to eat the outside flour this is a bee made out of Cam bear cheese and the head is a little black almond the orange thing is a pumpkin and I'm supposed to dip it in a truffle sauce on this little plate there's definitely a lot going on here and you hold the dill flour like this and you eat the outside flour Parts not even the the stems just the outside flour I love it so much Dill is one of my favorite things in the world I love it in my cream cheese and my BOS I love it in dumplings and I love whatever they're doing here so this is completely fried look at this there's a cream in the middle of these little flowers that I couldn't see before Oh my gosh that's so delicious very concentrated D flavor which is amazing and they fried it so well never knew you could just eat Dill flour like this like a tempura I was told not to eat the branches but they're so good so you take the bee oh shoot well I managed to put the bee together as best as I could and you're supposed to dip it into all right I need both hands for this going to dip it into the Truffle sauce and on the bottom of the bee is a little cracker M this is awesome the cheese very very creamy rich I love the crunch from the almonds I love the crispy wings that cheese is just incredibly creamy and Rich very earthy from the Truffle sauce as well I think this is my favorite though I'm going to go home and try to tempora this myself this is incredible and they're very very attentive with the service so right away you used your hands cute little basket up here with wet's house inside I feel like I'm eating an art museum right now this is all like beautiful pieces of food art these two dishes are utilizing ingredients from the south of Chile this is Chilean barnacle and it's slightly grilled and here this dish this is apparently the biggest muscle you can find in southern Chile and they call it uh the interpretation is shoe muscle and inside there's butter made with well the iners of the muscle and there's a little piece of peach right here that you squeeze onto the muscle like lme juo supposed to just grab it from the top and this the the part of the bacle I'm supposed to eat wow oh this smells so good W this is absolutely incredible this might be one of the best seafood items I've ever had in my life wo that is sweet oh my God so good I think I was only supposed to eat the pieces out that were hanging outside of the shell I just like dug into the shell a little bit I've had Barnacles before and never tasted like that usually Barnacles to me is very very griny that was sweet like a scallop when you take a bite they releases an aroma that almost tastes like Fresh Ocean Air with roasted shellfish it's so delicate and succulent and juicy it's buttery Smoky a little little hint of brininess that was amazing and now for this ginormous muscle this is the biggest muscle i' ever seen also look at this spoon spoon made from muscle shell wo the sauce is also made from the muscles this is the peach I'm going to squeeze it squeeze it in oh this is not easy to squeeze squeeze it as much as I can it's incredible this has all the Umami that these muscles can muster muster texture-wise the muscles themselves are mindblowing the most delicate the most fragile tender muscles you will ever put in your mouth even if you look at it wrong you'll probably damage it that's how delicate they are I have no clue how they made muscles so crazy soft and tender like this the broth Smokey buttery so much Umami with a tiny hint of brininess it's absolute 100% flavor concentrate you do get a little snap from the beans this is one of the most delicious dishes I've ever put in my mouth this in the Barnacle this is a three Michelin star quality dish I kid you not I want every single drop of this I don't know if the the sweet peach added that much to this dish you do taste like like a fing pain of sweetness but I couldn't get as much juice out of it as I wanted regardless though yeah A+ 10 out of 10 five stars two thumbs up all that good stuff here I'm sitting here still in shock from that last dish so they told me like the next dish is going to be a snack and then there's going to be three main dishes three I can live with that another I mean thing of beauty look at this on a stone Bowl on a half a what looks like salt no no no this is ice and a clam that I have to untie that's pretty I love opening food presents by the way wow that is so pretty so inside there's tuna there's Chilean clams and the pink broth is is made with a concentration of a type of Chilean seafood and what I'm supposed to do is eat everything on top look some seaweed here as well these are all the delicate clams look at this different types of clams it looks like and then I'm supposed to drink this broth wow this is like the most Exquisite Ceviche I've ever put in my mouth the clam texture is is perfect tender little Snappy tiny bit of brininess the broth is a little citrusy my tuna is so tender in a seaweed is wonderfully Snappy and delicious that last plan was so sweet ridiculously this is like a pure refreshing Ocean Dream right now wonderfully amazing and then we drink the broth wow wo citrusy this thing is just all Umami like all Umami oh like just the most concentrated shellfish Umami in all the land or all the sea and when you when you shift it around more soup is kind of coming out I love this place that is so [Music] awesome next course this is Chilean Lobster on a on a stick the stick is just the lobstering antenna and this is gently roasted over charcoal so I'm supposed to eat the lobster first and next to it it's a little sip of soup made with Chilean peppers and in the middle I think that's a playoff Chilean bean stew so these are Grado beans with edible flowers on top and a grilled pink Tomatoes I'm supposed to eat a flour eat some beans eat a tomato this might be the most beautiful dish I've ever seen oh looks so pretty okay so the lobster is a ginormous chunk of lobster dripping with juice oh my God sweet succulent Smokey so juicy and tender oh that's just kissed by the smoke gods and this is the little juice made with I think they said algae butter and Chilean Peppers oh wow that's so good I don't know whether I was supposed to take a bite of ler and then immediately sip that broth I think maybe I should have because it's incredibly flavorful and so much depth in Umami I feel like that would have been really good with the Lobster at the same time though I don't know cuz it's really nice to just eat the Lobster on his own and taste that beautiful Smoky and sweetness of the lobster I don't know what I was supposed to do that that little broth is so good I wish I had a whole bowl that that is spicy too that's so nice Okay so this supposed to eat a flour so I guess I'll grab a flour m it's be easier to pick one up right away got some beans FL is really sweet M and then right away get a piece of tomato M that's lovely the flow starts off really sweet and then becomes a little like a almost like a scallion a little spicy maybe I'm just imagining it know sweet crunchy well different flowers has little different flavors tastes like you're munching on a garlic stem it's nice and spicy the beans are delicious mildly sweet nutty earthy I like how they're tender but not mushy it's got a really nice Cheo it this broth that is sitting in it's wonderfully Rich Little creamy this is delicious and then the tomato is basically a pet cleanser warm Smoky sweet so much juice yeah that's a wonderful palet [Music] cleanser wow this is so beautiful vibrant delicious so good biggest flow a so awesome all loor ingredients like so creative with his use that was an absolutely stunning dish I have a presentation for the next course okay CH Rulo always want to serve food from Easter Island this is the yellow F uhhuh what is it it's the F of tuna jell fin is the type and we curing bwax for two weeks what we want to add when we curing we want to add flavor Aroma and texture when we have the time we remove and we cook directly on the fire wow okay this smells and looks incredible the top one this is the spine of the king fish they use the spine part because obviously the best flavor of anything fish animal is going to be right by the bones and here's the yellin that was cured in beeswax and this is a tuna belly and here is what they call a Chilean Pana apparently fish just goes around and eats Lobster and this dish represents the Waters of Easter Island which I really wanted to go maybe next time let's just start with I I want to taste this this is the tuna and Beeswax all grilled over charcoal little sprinkle so that's it and before he eat just swipe it across I think the blue represents the ocean probably wow the flavor is delicious Smoky almost has a subtle sweetness to the flesh but it is bit dry I was really expecting something extremely melting your mouth this is not that yeah you can see how dry this thing is inside yeah tuna belly I was expecting really fatty piece of meat juicy piece of meat flavor is good but try this pirana fish looks like it still has some scales on here which I think is going to bring a nice crunch to it m this is delicious this is Head and Shoulders better than a tuna yeah the scale are left on so they can add that beautiful crunch like a smoky fishy chip the flesh is just melt in your mouth absolutely melts in your mouth that's so tender that's incredible and I think you're just supposed to eat this like a like a rib almost maybe pick it up on either end eat it like a rib like that yeah just pick it up right exactly oh okay thank you oh if you want you a for yeah yeah that might be good too so you could do that or you can use a fork in my case because I have to one hand is holding a camera so this might be easier for me for now delicious King Fish this is very very Smokey look at this a good amount of fat on this piece as well oh that fatty part's absolutely melt in your mouth it is a firm but very tender piece of fish yeah it's like eating fish ribs no firm but tender not bad I think my favorite was definitely the the Chilean Pana and then the king fish this is definitely more of a dish that highlights the natural Taste of the fish itself and of course I love knowing on Bones whether it's a pork bone beef bone Fishbones and look how lightly it's cooked this thing is definitely rare in the middle so you're getting some of that natural sweetness of the fish as well very nice so next course is a bread course there's butter and there is bread so the Bread is made from MAA which is a native Chilean potato and they cook the bread directly over hot ash oh it's burning hot supposed to take some butter spread it over the potato bread M really nice and toasty on the outside wow you can definitely tell this is a potato very strong strong potato flavor a little sour it tastes almost fermented in the inside it's a little gooey oh that was really interesting next course is the Lamb I didn't notice this but they they were roasting whole Lambs outside for about just been roasting for about 4 hours and this is a cut from the Lamb's stomach with a little dust of salt on the outside and with a tempora leaf with truffle sauce underneath okay the lamb looks incredibly juicy look at that just a little poke and juice is just gushing out okay I am very excited for this wao okay that was a very very tender cut wow absolutely delicious the skin is crispy the meat is beyond juicy you taste the smoke really no gaminess to this whatsoever it's just a little bit of salt this is an extremely extremely tender piece of lamb and roasted lamb is a very traditional dish especially in Patagonia which I really need to go to Patagonia because apparently a lot of the best seafood best food in general in this country all in Patagonia and because this lamb is cooked a sadle style and it's it's phasing up so all the juice is dripping down throughout the entire body of the Lamb onto the charcoal creating smoke and that smoke just goes back into this delicious meat try some of this truffle sauce wow so crispy the Truffle sauce is delicious but honestly don't really need it lame is so good on Patagonia next time look at all that fat that's in here too every time he chew like a Floodgate of delicious meaty juice the skin has such a nice subtle little crunch just one of the most juicy cut of lamb in existence and cooking lamb masado style you got to be really good at controlling the temperature the fire that was absolutely [Music] perfect so next we're moving on to dessert and this dessert is made with sea strawberry so this is a sea strawberry and apparently it grows on the side of the ocean in the rocks and doesn't need any sunlight this is the dessert the blue is just flu coloring he sets some different ingredients in there the middle is a sorbet and what I'm supposed to do take the top off look at that that's so interesting does kind of look like a strawberry and squeeze the juice into the dessert or the iners look at this oh my gosh the inside is like a jam it tastes like a light sweet strawberry jam this thing is very refreshing and there's also sea strawberries inside this as well bright refreshing a little sticky not bad one thing I will say about this place I mean you got to be fit to work here because lifting those plates you're basically rock around with heavy Stones everybody working here probably have to go through a fitness test first so this dessert on the bottom is an ice cream made with a local Chilean Mushroom in the middle it's a seaweed and on the inside it's stuffed with wild berries from Patagonia and on the top it's also a seaweed that's caramelized I believe and they said just uh pick it up from the middle eat the bottom first and work your way up mushroom ice cream that's pretty delicious and you definitely do taste a mushroom chocolatey a little earthy huh mushroom ice cream the chef must be a fun guy oh the SE on top nice and crunchy a little Savory it goes really well with the ice cream wow so the SE provides that little brininess so you get a little sweet and salty this is a really good dessert very Innovative beautiful again stuffed from Patagonia I need to go to [Music] Patagonia last bite little lemon mering Smoky lemon [Applause] mering cleanses the pallet and you get a pretender fire breathing dragon so that was a 16 course culinary Adventure throughout Chile and the total cost after everything comes out to be about $200 because there's no Michelin system in this country like this anywhere else will easily be a one or probably two melin star restaurant the food overall I think it's pretty good there were of of course some that hit really hard like the muscle was incredible the muscle the Barnacles that was 10 out of 10 also the clam dish sitting on a on a little thing of ice incredible in the tempura D those I think were my favorites I think some I thought were just okay like the appetizers like the the tomato juice it okay it just kind of tasted like tomato juice a little bit of watermelon juice the dish that didn't really resonate with me at all is the fish dish I thought the fish tasted fine it just tasted like grow fish the blue sauce in the middle I really didn't feel like it tasted like much and I was super excited for the tuna belly because they brought over the whole tail it was cured in beeswax for 2 weeks I thought it was going to be amazing but that was like probably the worst bite of the night I think the zert the mushroom ice cream I really liked the first one with the sorbet I think that one's just okay but honestly like I don't really like sorbet overall I felt like this uh tasty menu is one of the most Innovative creative beautiful tasty menus I've ever seen I compare this to elenia and the M three Michelin star in Chicago you don't usually see dishes as Innovative as I saw tonight so overall I thought this was a pretty phenomenal dining experience I mean I'm glad I came I definitely see why they are rated in the top 50 restaurants in the world and right now it's almost midnight that's probably the latest dinner I've ever had all right got to go back and go to sleep as always all the place I went to list down below for you guys thank you all so much for watching till we eat again see you later