Ambrosia – Santiago

 Pamplona 78, Santiago, Chile
 0056 2 217 3075

Sunday closed

Chef: Carolina Bazán

One of the highlights from our past trip in Chile was restaurant Ambrosia. This Bistronomy styled restaurant is managed by two amazing ladies. Chef Carolina Bazán gained experience in Brazil, Peru, Asia and Europe. It was at the well know Frenchie restaurant from Gregory Marchand in Paris that she got inspired for her current cooking style. She brought back what she learned and uses local and organic ingredients in a new style now. Manager and Sommelier Rosario Onetto joined Carolina to Paris and studied a sommelier program at Le Cordon Bleu. The perfect match for adding some amazing organic wines to the menus. Last Year Carolina Bazán was elected Chef of the Year for Chile by the San Pellegrino world’s 50 best list and she currently holds position 37 in Latin America.Ambrosia Santiago Chile

Ambrosia is a family bistro that changed into a no-nonsense restaurant, with a dynamic team that serves comfort food with intense flavours. The restaurant is managed by the two young ladies and the duo gets the support from Carolina’s parents. In 2013 they took over the restaurant from her parents and relocated it to the Metropolitana region of Santiago. The restaurant shows the great variety that Chile offers today and Carolina and Rosaria chose for an informal gastro-bistro with international dishes, in combination with local produce.Ambrosia Santiago Chile

The restaurant is located in a residential house and you would not directly notice that there is a bustling restaurant inside. The hidden gem in this quiet area of Santiago is visited by many locals and families and has already built a very solid reputation in a short time. The interior is creative and simple, but very cosy and with a relax atmosphere. There are two dining areas in the restaurant: one at the back where guests eat in a nice porch on white and red chairs, and one in the front where the interior is somewhat more modern.

Carolina Bazán presents restaurant Ambrosia to

Ambrosia Santiago Chile

Ambrosia Santiago ChileHer menu changes on a daily base according to the best ingredients the chef can find. The cooking style is influenced by Carolina’s travels. Fresh homemade pastas from Italy for example; pure and intense dishes with a French touch and seasoning with flavours from all around the world. In addition she also serves some more local influenced dishes like creative ceviche’s. Starters can be ordered to share, following the latest trend in gastronomy as ‘sharing is caring’. The menu offers a big choice à la carte dishes and also one 8 course tasting menu (42,5€).Ambrosia Santiago Chile

We started with an elegant organic sparkling wine, Domaine Raab blanc de blanc from the Valle de Quilpué in Chile.Ambrosia Santiago Chile

Amuse: Razor clams in potato shell with a fennel crumbleAmbrosia Santiago Chile

Amuse: Scallop ceviche with pistachio, cucumber, coconut & oxalys flowerAmbrosia Santiago Chile

Trout on avocado puree with pickled onion & cucumberAmbrosia Santiago Chile

Langoustine tartar was served with crispy panko, cauliflower puree, quinoa and garlic flower. Paired with an excellent Riesling 2012 from Casa Marin, Miramar Vineyard in San Antonio.16568206041_8a4abb8323_z

A modern version of Vitello Tonato came to share with homemade pickles and a glass of 2013 Maitia from the Valle Del Maule.Ambrosia Santiago Chile

Mollejas de Ternera or Sweetbread with mushroom puree was presented with pickled radish and a fresh salad. In the glass Rosario served a Pinot Noir Villar 2013, Expresion Réserve from the Casablanca Valley.Ambrosia Santiago Chile

A signature dish was the homemade ravioli pasta filled with egg yolk, herbs and goat cheese. The dish was flavoured with an intense broth of cepes and mushrooms.Ambrosia Santiago Chile

Gastronomical fast-food surprised us with an open lobster sandwich with fries and béarnaise. This dish is not part of the tasting menu but from the à la carte bistro dishes and presented a delicious Langosta de Juan Fernandez with a great Béarnaise sauce. Wine paring: Chardonnay Talinay 2012, Tabali from the Limari Valley.Ambrosia Santiago Chile

Veal, that was cooked 48 hours, was served with eggplant, mashed potatoes with Gorgonzola cheese, mustard seeds and green beans. The veal was excellent and the Gorgonzola flavour was subtle. We had the interesting Pargua Anka 2009 from Maipo Valley with it.Ambrosia Santiago Chile

Lamb chops with couscous, lemon konfit, herb salad and mint.Ambrosia Santiago Chile

Custard Lemon Pie bruléeAmbrosia Santiago Chile

Fruit Chirimoya AlegreAmbrosia Santiago Chile

The no nonsense food and interior create a vibrant atmosphere in this gastro-bistro full of enthusiasm and friendliness. Just like Lady Chef Carolina’s dreadlocks and striking tattoos, her food is alternative and cosmopolitan, but extremely delicious, fresh and full of flavour. She cooks with a well-defined personality and a diverse but distinct style. With an honest and straightforward cooking she harks back to the essence of products. At Ambrosia Rosario selects a nicely balanced wine list in which she offers the best of Chile with a focus on biodynamic and small wineries. Ambrosia, girlpower and a must go in Santiago !


Be-Gusto score:                            14,5/20
Be-Gusto prijs kwaliteit score: 14,5/20
Pamplona 78, Santiago, Chile
Phone: +56 2 217 3075
Sunday closed

Original review made for Discover the ultimate guide for food lovers, travellers and the restaurant business. Discover many thousands of images and hundreds of films of the most amazing culinary wonders in the world. An exclusive documentation of the very best.Ambrosia Santiago Chile

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