Araya

April 16, 2026

Araya

We celebrated Joanne’s birthday this year at Araya, and it turned out to be one of those quiet evenings where everything just flowed nicely.

The space set the mood right away. That long pink stone counter, softly lit, gave the whole room a warm glow. It was dark but cosy, and sitting there, watching the chefs work in front of us, you could feel a certain calmness in the kitchen. It felt intimate, almost like being invited into their world for the night.

We went with the “Taste of Chile” menu, and the meal started with a trio of snacks. The Ama Ebi with tomato meringue was light and delicate, a gentle start. The fermented tea with yerba mate and cedron was slightly herbal and refreshing. Then the corn flan, soft and comforting, a nice contrast to the earlier bites.

The bread course came next. Marraqueta, chapalele, and the nori wagyu roll, all served warm. Paired with the merkén chilli butter and that rich, savoury seaweed butter, it was simple but deeply satisfying. We kept going back for more, and in the end, this was what really filled us up.

For starters, the Hokkaido scallops ceviche stood out. Clean, bright flavours from the leche de tigre, balanced by the avocado sorbet. Very refreshing. The coral was a vegetarian delicacy inspired by Chile’s rugged terrain. Mashua, quinoa, oyster leaves and borage come together with huacatay, an earthy, minty herb that is hard to describe.

For mains, we had both the madai and the M5 wagyu striploin. The madai was gently cooked, light and precise, with subtle flavours from nori and kombu. The wagyu had more presence, nicely charred, rich but still controlled with the chimichurri bringing everything together.

We also added the foie gras. The rich and silky liver was topped with smoked eel and served with yuzu dashi, layered with flavour but still balanced, not too heavy.

Dessert was cherries and cacao. Not overly sweet, with a slight bitterness from the chocolate and a gentle lift from the cherries. The pink peppercorn sauce was not overpowering, just a gentle heat that slowly comes through, cutting the sweetness and giving the dish a slightly more interesting finish. A quiet and composed ending to the meal.

Throughout the night, every dish was beautifully presented, very refined and elegant. You could see the thought and discipline behind the cooking. Although it did not quite reach that moment where it truly surprised or wowed, it was a steady and well executed performance.

Portions were on the lighter side, which is expected for this style of dining, though thankfully the breads carried us through. By the end, we were comfortably full, just in a slightly unexpected way.

Service was warm and attentive without being intrusive, and the evening flowed very naturally. Knowing Chef Francisco and his philosophy, there is a lot to respect here. The cooking reflects intention and care, and you can sense the journey behind it.

It was a lovely way to celebrate. Good food, a beautiful space, and time well spent together.