Apolo 77
77 Pasaje Apolo
Valparaiso
Chilean chef Manuel Subercaseaux turns out a short but spectacular menu, showcasing local ingredients like palometa (a tuna-like whitefish) and physalis (a tart yellow berry), in a 19th-century residence converted into a culinary hideaway.
Created by the editors of T+L for Regent Seven Seas Cruises.
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