Casa de Amalia & Amandine Bistro: Rudi Scholdis’ Gourmet Legacy in Chile

In the heart of Chile’s fine dining scene, Casa de Amalia and Amandine Bistro shine as culinary landmarks, both led by world-renowned chef Rudi Scholdis. These two restaurants offer distinct experiences, yet share a commitment to gastronomic excellence, sustainable ingredients, and innovative cuisine, especially when it comes to premium caviar.

Casa de Amalia: The Art of Chilean Caviar

Founded in 2010, Casa de Amalia is Chile’s pioneer in sustainable sturgeon farming and local caviar production. With pure, recirculated water and hand-selected fish, the restaurant produces Osetra, Beluga, and Cebruga caviar, focusing on environmental responsibility and culinary innovation. Each dish is a tribute to Chilean biodiversity and the patience required to produce high-end caviar over a 10–20 year cycle.

Amandine Bistro: A Caviar Tasting Experience

Just steps away, Amandine Bistro elevates caviar into an art form. Co-led by Jennifer Meriño, a caviar expert, Amandine offers luxury tastings of Osetra and Beluga caviar in a refined setting. The experience includes palate cleansing with Russian vodka or warm chamomile tea, preparing guests to enjoy the subtle, creamy notes of each variety.

A Shared Philosophy of Excellence

Both restaurants reflect a shared culinary vision—local sourcing, sustainability, and flavor-driven creativity. While Casa de Amalia specializes in producing caviar, Amandine transforms it into an immersive dining experience.

Gourmet Must-Visit in Chile

For those seeking unforgettable fine dining in Chile, Casa de Amalia and Amandine Bistro are must-visits. Under Rudi Scholdis’ leadership, these restaurants redefine luxury cuisine through innovation, passion, and respect for the land.