Courtesy Borago


Santiago, Chile

Boragó has long been at gastronomy’s forefront, thanks to practices such as inoculating vegetables with mold spores to make “cheese.” In February, founder Rodolfo Guzmán surprised foodies worldwide when he revealed plans to move his 12-year-old restaurant to a new space with stunning views of the Andes—then opening it days later. —Nicholas Gill

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