BACOS

This new restaurant has its own design, since it has been built with Bolivian ferroviaire dating back over 150 years. Rodrigo, French head of Training, offers a particularly tasty and generous cuisine. You can eat from the very good meat and équatorienne équatorienne. The entraña of Piedmont sauce and skipped potatoes is perfectly recommended, accompanied by a good organic wine. No doubt one of the top three tables in northern Chile offering good value for money for such a level of cooking. A surprise that is worth a detour.