Chef-owner Alvaro Grossi has quietly made a name for himself in the six years since opening this small, neighborhoody restaurant on a residential street in the city center. Grossi goes to the market twice daily to seek out ingredients like eggplant, fava beans and mushrooms for his pleasantly old-fashioned pan-European dishes. The list of Chilean wines is well-curated and seasonal, focusing on Sauvignon Blancs and Pinot Noirs in the summertime and Cabernet Sauvignons in the winter.

We loved: Tartare of corvina, a lean and finely textured white fish.