Located in Santiago, Chile, Malva Loca is a unique space that blends art, architecture, gastronomy, and signature cocktails in a relaxed and creative atmosphere. Under the direction of chef Renzo Tissinetti, who trained in the Basque Country and Madrid, the restaurant offers a culinary proposal that mixes Chilean influences with international techniques. Highlights include dishes like duck siumai and roasted pumpkin “dobladitas,” as well as innovative cocktails such as the Mango Fashioned and Pato Marlo. Malva Loca is ideal for those seeking a non-conventional gastronomic experience, with unique flavors and a visually stunning environment.
Fine Dining Table: Renzo, thanks for joining us today! Tell us, how did Malva Loca start, and what has your culinary journey been like?
Renzo Tissinetti: Thank you very much. Well, Malva Loca was born after my training in Spain. I’m Chilean, but at 21, I moved to the Basque Country, where I studied cooking. I stayed there for eight years and then moved to Madrid, where I worked for three years. In Madrid, I met my current partners, who were creating an incredible space in Santiago. They showed me the project, and I couldn’t say no. That’s when the Malva Loca adventure began.
Fine Dining Table: What a story! How would you describe the concept behind Malva Loca?
Renzo Tissinetti: Malva Loca started as a liberal exercise in gastronomy and mixology, where we aim to break away from the more rigid fine dining format. Our idea is to be more of a gastrobar or bistro, where people can enjoy unique cocktails and dishes that nod to Chilean cuisine, always with an international base. Cocktails also play a fundamental role; we have a menu with 32 signature cocktails.
Fine Dining Table: Impressive! What are your favorite cocktails on the menu?
Renzo Tissinetti: My favorites are the Mango Fashioned, a twist on the classic Old Fashioned made with Irish whiskey and a mango toffee, and the Mauroni, which is a reversion of the Negroni with vodka infused with orange peel and spices. But the crowd loves the Pato Marlo, a floral gin and tonic dedicated to designer Pato Moreno.
Fine Dining Table: Speaking of your experience in Spain, is there any chef who has influenced your career?
Renzo Tissinetti: Without a doubt, Adrián Leonelli, who was my professor at the Basque Culinary Center, and David García, with whom I worked at Corral de la Morería. David taught me so much, and together we earned a Michelin star, which is a milestone for any chef.
Fine Dining Table: If you were a customer at Malva Loca, what would you order?
Renzo Tissinetti: I’d start with a glass of sparkling wine or Carménère, and then move on to a Lawen cocktail, which really represents our Chilean essence. To accompany it, I’d choose the duck siumai or roasted pumpkin “dobladitas,” among other dishes that reflect our identity.
Fine Dining Table: What are your future plans for Malva Loca?
Renzo Tissinetti: We want to further delve into Chilean gastronomy, using more local products, especially from the sea. I also think that projects evolve, so we are constantly looking for ways to mature the concept.
Fine Dining Table: Finally, why is it a must to visit Malva Loca?
Renzo Tissinetti: Malva Loca offers a unique experience that combines art, architecture, gastronomy, and mixology in a way you won’t find elsewhere. It’s a space to relax, enjoy, and be surprised.
Fine Dining Table: Thank you very much, Renzo.
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