48 hours in Santiago, Chile

Where to stay

Barrio Lastarria, the cultural epicenter of the city, is the place to stay. The historical neighborhood in the center of town is the site of Santiago’s most iconic boutique hotels.

The Singular Santiago balances neoclassical accents with bright, spacious rooms. Escape to the spa for pampering, grab a coffee and juice at their café, or take in the mountainous views from the rooftop bar.

Just around the corner is the Hotel Cumbres Lastarria. In addition to the 70 rooms, which combine modern amenities with old-school luxury, there are two restaurants and a quaint rooftop pool.

Day 1

Begin your day with breakfast at Holm, in the neighboring barrio of Providencia. Try one of their fresh juices, like the “Skin Toner”, with lemon, apple, green tea, and spinach or a smoothie of avocado, pumpkin, apple, and spinach. Get a hit of caffeine with a double espresso or a cortado.

Choose your adventure:

Venture to El Huerto, a popular gluten-free, vegetarian, and vegan-friendly spot, for lunch. The menu is a compendium of international influences with dishes like a Mediterranean mezze plate and quinoa with garbanzos, yuca, and a mint-ginger dressing. The restaurant also hosts regular yoga classes, so check the schedule and fit in a practice before you eat.

Book dinner at Ambrosia Bistro. The intimate restaurant brings French bistro culture to Santiago, and pays special attention to using local ingredients in new and innovative ways. Watch chef Carolina Bazan cook in her open kitchen while sampling experimental, seasonal dishes like king crab with ajo blanco and fish and eggplant tartare.

Cap the night off back in Lastarria at Bocanáriz, a wine bar with close to 400 selections, and sample a local varietal like cabernet sauvignon or merlot.

Day 2

Stroll to Original Green Roasters for breakfast, like an omelette, fruit salad, or muesli accompanied by a coffee from their extensive menu of offerings.

Choose your adventure:

Head to Boragó for dinner. According to chef Rodolfo Guzmán, the restaurant “deals in territory rather than technique.” Guzmán and his team seek out native ingredients used by the indigenous Mapuche people of Chile, and grow the vegetables on their menu just thirty minutes away.

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