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77 Pasaje Apolo
Valparaiso , Chile
56 32 273-4862

Chilean chef Manuel Subercaseaux turns out a short but spectacular menu, showcasing local ingredients like palometa (a tuna-like whitefish) and physalis (a tart yellow berry), in a 19th-century residence converted into a culinary hideaway.


Created by the editors of T+L for Regent Seven Seas Cruises.

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