Awa has a sommelier poached from Borogo and a chef from La Percanta – two of Santiago's finest foodie destinations – so you'd be right to expect big things. Thankfully, it delivers. With waves of just-picked produce from its own organic greenhouse, creative dishes change twice daily (green-curry conger eel, osso-buco ragú, hake with fava mash and bacon).
The wine list features exclusive Chilean wines like Tatay de Cristóbal and Viñedo Chadwick. The restaurant, like the hotel itself, sources everything it can from within 100km. ¡Qué rico!
