Known for its market-sourced Mediterranean cuisine, Chantarella is headed by chef-brothers Álvaro and Enrique Díaz. The brothers opened the restaurant on Calle Luisa Fernanda in 1999 and moved to this larger space after two years. Resembling an airy, waterfront eatery, the restaurant is decorated with blue-gray walls, floor-to-ceiling windows, and dark blue tablecloths and chairs. There's also a downstairs wine cellar and lounge with seating for 10. The menu includes Mediterranean seafood dishes like the stingray steak with langoustine stew, as well as non-seafood options like the duck ravioli with chanterelle mushrooms and honey marinade.
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From Food & Wine , JUL 2004
In a culinary scene that puts a premium on wild experimentation, it takes courage to create food that's about pure taste rather than pyrotechnics. The 30-year-old Alvaro Diaz and his 33-year-old brother and co-chef Enrique do just that at their spare but cozy Chantarella....MORE
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