Francisco Castillo is a talented young Chilean chef who’s spent his formative years earning his stripes in some of the world’s most respected kitchens, most recently Boragó, the legendary Santiago restaurant famed for its creative use of lesser-known wild ingredients sourced from Chile’s extraordinarily diverse hinterland. It’s an impressive CV and it’s set to get even better as Francisco journeys to Europe to join the team at three-starred Maaemo in Oslo, stopping off at Carousel en route for a fortnight of Chicken Skin Tostadas with Sea Urchin and Salsa Verde, Chilean-style Mackerel Ceviche and the wonderfully named Goat´s Milk Cuchufli. This is contemporary Latin American cooking, but not as you know it.

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