Holiday memory — Pebre that transported me back

I first ate Pebre on a trip five years ago and have been searching for a version this good ever since. This restaurant finally delivered the subtly sweet with mote quality I remembered. mote wheat was handled correctly — something most restaurants here get slightly wrong.

Chilean cuisine reflects the extraordinary length of the country with Pacific seafood, Andean ingredients, and Patagonian lamb all defining different regions. It was the a Santiago picada local restaurant memory that I was really chasing and this recreated it. Carménère was offered and brought the whole experience together. Some dishes are attached to a time and place. This one finally restored that attachment.