#bocanariz

[susansz28]

Hard Landing in Santiago

Hard Landing in Santiago

Today it’s time for some lessons from the road: Keep track of the compromises you made Remember where the hip neighborhood is (and that you were a few minutes walk from it) Wide-angle lenses lie (which we knew but …) Perhaps it was partly because Patagonia was so magical, but even before we got to Santiago, we deflated. I looked back at our AirBnB listing only to find that the WiFi was…

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[clairdelun-atic]

Octupus Appetizer at BocaNariz

[unfoldingnarratives]

El que al mundo vino y no toma vino, a qué vino? #bernardopiuma #bocanariz #aventurasdeamigos #amazonasenchile #escultura #vino

[zatloukal]

#chile #bocanariz #restaurante #cena #postre Le pedí que me sorprenda y lo logro exquisito!! @gaby_boccardo (en Barrio Lastarria)

[zatloukal]

#chile #architecture #bocanariz #restaurante #sacacorchos #cuadros (en Barrio Lastarria)

[crenergydesign-blog]

Thing of beauty. #bocanariz #bocanarizwinebar #tops #winesofchile #chilepuro #chile #santiago #crenergy #vinergy (at Bocanáriz Vino Bar)

[globalfoodie]

Bocanariz (Santiago, Chile) review

Visited Oct 2014.

This was a very fun place with really good food and good service. We booked a table for 7:30pm. When we arrived, the staff were still having a meeting. Chileans eat late like the Spanish so I would advise booking a table later, say at 8pm and if you get there earlier, go sit at the bar and have a glass of wine. This place has wines stored in a system that allows you to have good wine by the glass. The wine menu has 36 wine by the glass to choose from and over 400 bottles of wine, all from Chile. There is a tasting trio menu from which we chose the iconic option with a 50 cc each of a pinot noir, a syrah and a blend. The red wines were a bit too chilled. The dilema is that the wines have to be kept at a chilled temperature but that is not the ideal temperature for drinking. So, perhaps it might help by having the glasses warmed before filling them with wine. We tried to warm the wine by cupping the glasses in our hands. The pinot noir was light and very quafable. The syrah had more depth but needed more time to breath. The blend was the smoothest and also improved with time. This was reflected price wise by the bottle. Food wise, we had a starter of oysters and bruschetta of duck, a main of stewed wagu and ribs, finishing with a pistachio creme brulee and a valhrona chocolate fondant. The oysters were flavoursome though tiny. We asked our waiter to recommend a white to go with the oysters. We took his suggestion and had a glass of Sauvignon Blanc from the Casablanca vineyard which went well with it. For the rest of the meal, we chose a glass each of the pinot noir from the trio tasting. The bruschetta could have done with a bigger slice of duck. You are barely able to taste the duck because it is so small, instead you taste the sweet caramelised onion that is spread on the bread. The wagu stew was excellent. It had Asian flavours with black beans and an orange/tamarind sauce served with really delicious blue potatoes from Chiloe island which is where potatoes originated from. The rib was good served with sweet potato mash and fried shallots. We ordered a glass if dessert wine from the Casablanca vineyard to go with the dessert. I am quite picky on my chocolates and only ordered the chocolate fondant as I saw they used Valhrona chocolate. It was delicious. The pistachio creme brulee was also good. The meal cost 91,000 pesos (c.£97) which was good value.

[agamben]

Yes, it is true. The main role in the wine dessert menu was given to Cotton Candy. #bocanariz (en Boca Nariz)