A family bistro that grew into a no-nonsense restaurant, with a dynamic team that serves comfort food with intense flavours – that is what you can expect of restaurant Ambrosia in Santiago. The restaurant is managed by two young ladies, Carolina Baz á n and Rosario Onetto, and the duo gets the support from Carolina’s parents. In 2013 they took over the restaurant from Carolina’s parents and relocated it to the Metropolitana region of Santiago. The team and the restaurant display 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.
From the outside, the residential house hardly reveals 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 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.
Chef Patron Carolina Baz á n gained experience in Brazil, Peru, Thailand and Europe. It was at Frenchie restaurant in Paris where Chef Gregory Marchand gave her the inspiration for her new culinary direction. She brought back what she learned and uses local and organic ingredients in a new way now. Her menu changes on a daily basis according to the best what the season has to offer. Patron and Sommelier Rosario Onetto joined Carolina in Paris and studied a sommelier program at Le Cordon Bleu. At Ambrosio, Rosario selected a nicely balanced wine list in which she offers the best of Chile with a focus on biodynamic and small wineries.
The cuisine of the restaurant is obviously heavily affected by Carolina’s travels. Fresh home-made pastas from Italy; pure and intense dishes with a French background and seasoning with flavours from all around the world; more local influenced dishes like creative ceviches. There are lots of examples one could give of Carolina regarding her cooking style. The chef is mainly cooking what she likes the most and in synergy with the atmosphere that the restaurant breathes: a relaxed place where you eat rich, modern and very seasonal. Starters can be ordered to share, following the latest trends in gastronomy. The menu offers a lot of choices and guests mainly order à la carte. In order to satisfy more international guests who travel to discover Ambrosia, the team created an eight course tasting menu.
A signature dish is the “Homemade ravioli pasta”, which is filled with egg yolk, herbs and goat cheese, and given more intensity with a broth of cepes mushrooms. With the dish “Mollejas de Ternera”, the Chef combines a classical preparation of sweetbread with pickled radish, fresh salad and mushroom purée. The main course “Veal” has been cooked for 48 hours and is served with eggplant, mashed potatoes with a subtle touch of Gorgonzola cheese, mustard seeds and green beans.
Just like Chef Carolina’s dreadlocks and striking tattoos, her food is alternative and cosmopolitan, but delicious and fresh. She cooks outside the box and different countries and cultures have put an indelible stamp on her cooking style, resulting in dishes 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. The no-nonsense food and interior create a vibrant atmosphere in this gastro-bistro full of enthusiasm and friendliness.
Written by Sven & Frank