“We are a restaurant that uses noble products from Patagonia. We use French cooking techniques to create harmonic fusions set to delight the tastebuds. We are constantly reviewing our processes to ensure we continue to do better.”

Chilean crab stew with bread, milk, and cheese; lamb’s shoulder of Puerto Natales with truffled potato gratin; and guanaco loin, sautéed quinoa, herbs, stewed peppers, and red wine and cranberry sauce.

The Singular works in an elegant and neoclassical atmosphere, located in the most touristic district of Santiago. There, they display a kitchen where the classic French shapes are combined with recipes and methods of eating from southern Chile – the extreme Patagonia near Torres del Paine National Park. In this remote zone they own another hotel that delivers organic products to them, such as exotic meats, Australis fish and seafood including the desired king crab. All those noble products enter the kitchen of Chef Hernán Basso, resulting in dishes such as tartar, loin of hare, or guanaco. Add to that the use of berries, deep-sea cod and sea snails – all of them prepared under the rules of haute cuisine, for fancy visitors from all over the world.

“The hotel sits next to notable bars and restaurants but boasts its own fine dining room showcasing regional foods complemented by one of the city’s best Chilean wine lists.”

Forbes