Araya

Araya impresses with a contemporary and clean-lined aesthetic, yet the overall ambience remains cosy, beginning with a service style punctuated by a brief but comprehensive introduction to the cuisine. The scallop ceviche—featuring shio koji-cured Hokkaido scallops—acts as a classic introduction to Chilean flavours. Bathed in a vibrant leche de tigre and paired with a refreshing ginger and green apple sorbet and corn custard, the dish highlights premium produce sourced from both land and sea. Among the impressive variety of breads offered, the bocado de dama is a clear standout; its dough possesses a distinct richness derived from wagyu beef fat (a by-product of the picaña), which is beautifully balanced by a hint of umami from nori—a sophisticated nod to Japanese influence. Similarly, the foie gras and smoked eel provides a surprising combination of flavours, further elevated by the depth of an Ibérico pork dashi and a bright, citrusy note of yuzu.