What sets Pebre apart is the handling of merkén smoked chilli. In lesser versions this is treated as a background note. Here it's central and the fresh from the sea result shows it. I've started buying it to cook with at home after this experience. Chilean cuisine reflects the extraordinary length …
Read full review →I took a cooking class specifically to learn how to make Pebre correctly. The instructor explained why shellfish from Patagonia is used the way it is — something I'd never understood from just eating it. The subtly sweet with mote result when you make it yourself is different. Chilean cuisine refle…
Read full review →Pebre here was solidly made — fresh from the sea without anything to complain about. shellfish from Patagonia was present and handled reasonably. But something was missing from the depth that this dish should have. Chilean cuisine reflects the extraordinary length of the country with Pacific seafoo…
Read full review →Pebre rarely gets the international recognition it deserves. The fresh from the sea complexity is genuine, not simple, and the technique involved in using Carménère wine correctly takes real skill. the completo hot dog with avocado is a peculiarly Chilean street food obsession. I encountered it fir…
Read full review →