Años Luz

For a country that doesn’t exactly bowl foodies over with its culinary arts, this sophisticated refuge built around a centerpiece bar made out of an old fishing boat is an exception. Stylistically and gastronomically, it’s worth all the pesos in your wallet. The salmon ceviche is gorgeous; the filet del pueblo (filet with onions, bacon and a fried egg) is perfectly cooked; the house pisco sour (with honey and a cinnamon rim) is a welcomed twist on a classic; and the ice-cold Kunstmann drafts are served in proper beer mugs. Service isn’t exactly swift, but you’ll soon forget. As long as the naysayers claim it’s ‘not Chilota enough,’ there’ll be more for the rest of us.