DeMo Magnolia

The cuisine at DeMo Magnolia is built on seasonal Chilean produce and a direct reading of the city’s food culture. Chef Pedro Chavarría works with market-led ingredients and applies a precise, minimalist approach, so each plate stays clear and deliberate. Seafood appears when it makes sense for the season and for responsible sourcing, with attention to closed seasons and local availability. The menu moves through familiar references from downtown Santiago, then reshapes them through technique, temperature and texture, keeping the flavours recognisable and the execution sharp.

DeMo Magnolia offers a single tasting menu, designed for a small number of guests and served close to the kitchen. A curated wine selection is available to match the menu, chosen to follow the sequence of dishes and support key ingredients. This format suits guests who want a complete view of the chef’s cooking in one sitting, with the flexibility to let the kitchen guide the evening course by course.

DeMo Magnolia is located inside Hotel Magnolia, close to Santa Lucía Hill and the National Museum of Fine Arts, in one of Santiago’s most cultural, walkable areas. Bellas Artes connects quickly to the historic centre, where markets, street food and everyday dining still shape the city’s taste. It’s a part of Santiago where museums, theatres and cafés sit alongside older streets and classic neighbourhood spots, which fits the restaurant’s idea of cooking that speaks to the city.

This restaurant is the tasting-menu chapter of Pedro Chavarría’s DeMo project. After building DeMo in Santiago’s Franklin area with a market-driven, frequently changing menu, he brought the same product focus and technical discipline to Hotel Magnolia. The concept stays consistent: Chilean ingredients first, strong sourcing, and a style that keeps the plate clean and intentional.