Casa Las Cujas
Chile beach cuisine
Casa Las Cujas
Vitacura
Juan Pablo Raide
Juan Pablo RaideChef Juan Pablo Raide is one of the brothers behind Casa Las Cujas, and the cooking carries his idea of beach cuisine: simple, precise, and completely product-led.
Max Raide
Max RaideMax Raide co-founded Casa Las Cujas with his brothers Juan Pablo and Domingo, turning a beach kitchen in Cachagua into one of Chile’s best-known seafood restaurants, now also in Vitacura, Santiago.
Latin America's 50 Best Restaurants
Beach cuisine
Seafood focus
Seafood first
The menu at Casa Las Cujas is built around seafood, and it shows in every choice. The kitchen focuses on what is coming in from the coast and what is best at that moment, keeping sauces and garnishes in a supporting role. Max Raide puts it plainly: when a product is overused elsewhere, it leaves their menu. Expect a strong sense of Chile in the ingredients, with a wider Pacific influence across Ecuador, Peru and Chile, including Asian touches where they make sense, especially in dishes inspired by sushi.
Chef collaborations
Casa Las Cujas hosts collaborative events that bring chefs together around the Raide brothers’ seafood cooking. For its anniversary, the restaurant ran La Ruta Trasandina, welcoming chefs from across Latin America for a one-off menu built on shared techniques and regional products. In Santiago, the concept also leans into a bar format, with music and art as part of the night, while the food stays at the same level of focus. These events are about cooking together and keeping the menu moving.
Cachagua and Vitacura
Casa Las Cujas began on the beach in Cachagua, on Chile’s central coast, with the sea and fishing culture as the daily reference point. The Vitacura restaurant brings that same coastal focus into Santiago, in a district known for dining and design around Alonso de Córdova. Inside, the live seafood aquarium sits at the centre of the room, like a working pantry. Whether you visit by the water or in the city, the setting keeps pointing back to the Pacific and what it produces.
Local species, in season
One reason Casa Las Cujas stands out is the range of Chilean seafood it puts on the table. The team makes a point of working with species that are often overlooked, like chocha and macha, alongside the classics. The menu is updated through the seasons, and the kitchen keeps the treatment straightforward so the flavour stays intact. It is an approach built on knowing what the coast gives you, and choosing not to cover it up.
“At Casa Las Cujas, the star is always the product.”
Contact
HERE YOU FIND US
HERE YOU REACH US
Opening times
| DAY | LUNCH | DINNER |
|---|---|---|
| Monday | 13:00 - 17:00 | 17:00 - 00:00 |
| Tuesday | 13:00 - 17:00 | 17:00 - 00:00 |
| Wednesday | 13:00 - 17:00 | 17:00 - 00:00 |
| Thursday | 13:00 - 17:00 | 17:00 - 00:00 |
| Friday | 13:00 - 17:00 | 17:00 - 00:00 |
| Saturday | 13:00 - 17:00 | 17:00 - 00:00 |
| Sunday | - | - |
Book a table @ Casa Las Cujas
Make your dinner reservations through our website for a high-quality gastronomic experience – it’s quick and easy. Book your table here and get ready for an unforgettable culinary event.
