Fine Dining Table Team: We are with Sergio Barría from Sabor Muermino, located in Puerto Varas, in the south of Chile. Sergio, tell us a little about yourself, where you are from and what brought you to Puerto Varas. Where does this creative concern in your kitchen come from?
Chef Sergio Barría: Well, thank you for the invitation and for the interest in showing what we do in the regions. I am a self-taught cook, originally from Los Muermos, a small town between Los Muermos and Quenuir. My career in the kitchen began to take shape during the pandemic. I was working in some restaurants until 2020, but when the pandemic hit, we were sent home. That’s when my girlfriend encouraged me to do what I do best: cook. We started from home with delivery and in a short time the project grew, until we decided to formalize it and open our own restaurant in Los Muermos.
Fine Dining Table Team: What an interesting story. How was that process of settling in Los Muermos and then moving to Puerto Varas?
Chef Sergio Barría: In Los Muermos, everything started to grow quickly. We went from being just two people on the team to 13 in the summer. We work a lot with local and seasonal products, which helped us create a very territorial and authentic cuisine. After three years in Los Muermos, we decided to move the project to Puerto Varas. Here, we are a little far from the center, but close to the train station, which gives it a romantic touch. We are swimming against the current, offering a different proposal in the city.
Fine Dining Table Team: What makes Sabor Muermino different from other restaurants in the region? Why should you visit it?
Chef Sergio Barría: Our cuisine is authentic and creative, focused on seasonality and local products. We cook with a focus on intense and emotional flavors. From a simple clam pebre to a marraqueta that evokes memories of an old bakery, everything is designed to offer a unique experience. In addition, our team in the dining room strives to provide exceptional service.
Fine Dining Table Team: Speaking of local products, can you tell us a little about the 100K movement and how you apply it in your kitchen?
Chef Sergio Barría: Sure, the 100K movement seeks to promote the use of local products, within a 100-kilometer radius. Although not all ingredients can be sourced locally, such as oil or rice, we make a great effort to work with nearby producers, from allophytes to mushrooms and seafood. This not only strengthens our culinary identity, but also supports small producers in the region.
Fine Dining Table Team: To wrap up, tell us, if you were a customer at your own restaurant, what dishes would you recommend this season?
Chef Sergio Barría: Right now, we have a seaweed dish that includes ulte, salicornia, beach spinach, and pickled onions, all with a broth made from allophytes. Also a crab Chupe with goat cheese foam and a green vegetable powder. And a brothy rice with cured trout, caramelized apple and fennel. These are dishes that really tempt in this cold climate.
Fine Dining Table Team: And how do you pair those dishes? Do you work with local wines?
Chef Sergio Barría: Yes, we work with boutique wineries like Antiyal and winery Puertas, and also with Fine Cider, a fine cider from Valdivia. We always seek to offer options that complement our dishes and highlight the unique flavors we offer.
Fine Dining Table Team: Finally, what are your future plans for Sabor Muermino?
Chef Sergio Barría: We want to continue growing here in Puerto Varas, perhaps expanding the restaurant’s terrace. We will also continue exploring local cuisine and supporting producers in the region. We don’t see ourselves going to Santiago, we want to continue building here in the south.
Fine Dining Table Team: Thank you very much, Sergio, for sharing your story and vision. We can’t wait to see how Sabor Muermino continues to evolve!
Chef Sergio Barría: Thank you for the opportunity. We look forward to seeing you in Puerto Varas!
Photos @ Ina Vargas
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