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At Hotel Zero, a Franco-Chilean couple, Alexandra and her husband Ivan, offer a short but delightful menu. The two chefs have embarked on a creative approach to compare the cuisines of their respective countries. Here, local products are combined with French know-how: smoked salmon with lemon cream and curry sauce, scallops with a béchamel sauce and goat's cheese, or gratin dauphinois with black truffle oil, the dishes are all about seafood. The meal is served in the garden with a view of the bay.