Lunch at the World’s Only Michelin-Starred Chilean Restaurant — Araya, You Wild

So apparently, Chileans don’t play when it comes to food. We walked in curious — and left obsessed.

Araya isn’t just another fine-dining spot — it’s literally the only Michelin-starred Chilean restaurant in the world. So when they invited us for their Menu Rápido lunch tasting, we dropped everything (yes, even our coffee).

Four courses, tons of storytelling, and more than a few OMG moments. Here’s everything we ate — and why you’ll probably want to book a table right after this.

Bread that bites back (in the best way)

First up: chapalele — a sourdough potato bread that’s soft inside, crispy outside. Already a vibe.

Served with:

• Merkén butter — a smoky, spicy butter made with native Chilean peppers

• Cochayuyo kelp spread — a cold-water seaweed, packed with collagen and calcium

Chef casually mentioned that cochayuyo is great for the skin — say less, we wiped the bowl clean.

Ceviche that had us giggling

We got to try both starters — no complaints here.

Ceviche:

Hokkaido scallops, leche de tigre sorbet, spirulina foam, ginger jelly, and a crunchy apple salad on the side.

Sweet, tart, icy, silky — a full textural flex.

Beetroot:

Roasted beetroot sorbet, quinoa, preserved figs, pork gel (yes, pork gel), and fennel flowers.

Earthy, light, and secretly luxurious — like a spa day, but edible.

This empanada? Sacred.

This wasn’t just a snack — it’s the chef’s personal favorite.

We couldn’t resist the optional add-on: a Wagyu Empanada stuffed with:

• Juicy picaña beef

• Caramelized onions

• Cumin, paprika, and all the cosy spices

It came with a punchy tomato chili chorizo sauce.

And the best part? Chef served the wine the traditional Chilean countryside way — poured straight from a bull’s horn. Wild, a little chaotic, and 100% unforgettable.

It’s hearty, soulful, and honestly? A must-order.

Main course = soul food unlocked

The star: Cordero (lamb).

Tender, rich, and paired with cochayuyo marmalade, salsa verde, and tender greens.

On the side: Chorizo arroz — premium Koshihikari rice seasoned with smoky paprika and chorizo oil.

Think Spanish paella vibes, but lighter, silkier, and somehow even dreamier.

We demolished it. Zero regrets.

Dessert was dangerous (in the best way)

A deceptively simple plate: 67% single-origin chocolate, kissed with a hint of orange zest.

Smooth, intense, never heavy — the kind of dessert that disappears faster than you can say “just one more bite.”

Final thoughts — from Chile, with love

Araya isn’t just about plating beautiful dishes — it’s about sharing heritage, flavors, and a little bit of Chilean rebellion.

Every dish had a story. Every bite felt like a memory stitched into it. You could taste the pride — and a touch of wildness — in every course.

Would we come back? Absolutely.

Would we order the empanada again? You already know.