Bristol

Bristol Review

The indefatigable Guillermo Rodríguez, who has commandeered the kitchen here for more than a decade, has won just about all the country's culinary competitions. No wonder he also serves as a private chef to Chilean president Ricardo Lagos. You won't find dishes like marinated scallops over octopus carpaccio or king crab tartar on any other menu in town. The expertise offered by the city's most prized sommelier, Alejandro Farias, is reason enough to visit. The only disappointment is the uninspired dining room, which pales next to the city's other top-notch eateries.