Ambros&iacute;a serves Chilean French cuisine, while incorporating elements of other Latin American cuisine. The restaurant is hidden in a residential area and was renovated from an independent house, with different rooms becoming different dining areas. Pushing open the iron gate outside, the yard is full of green plants, and the exterior walls of the low-rise house are covered with green vines. The interior of the restaurant is full of details, with various small bonsai embellishments and small furnishings, which are dazzling. This environment reminds me of Suhring, a restaurant in Bangkok, where it is also such a leisurely afternoon, with the sun lazily pouring in through the floor-to-ceiling glass windows.

The menu is only in Spanish, and a waiter will come to translate it into English. There are not many lunch dishes, with one page each for the appetizer, main course, and dessert.

The buns are crispy on the outside and tender on the inside, and they are delicious with seasoned butter.

Foie gras rallado, with poached apple and brittle. Foie gras crumbs with apples and hard candy crumbs. I didn&#39;t know it was cold when I ordered it. When it came, the brittle was hard and sticky, which was totally different from the soft and melt-in-the-mouth foie gras crumbs. The taste was weird.

Mozzarella with basil pesto, red fruits and prosciutto. Mozzarella cheese is very fresh and sweet, paired with strawberry, grape ham, and mixed with basil pesto. This combination is safe and creative, I like it.

Fresh pasta: homemade linguine, grana padano sauce, seaweed, and powder of shiitake. Freshly made handmade pasta, paired with grana padano cheese sauce, seaweed, mushrooms, and enoki mushroom powder. It&#39;s another traditional and safe method with a little creativity. This is the first time I&#39;ve seen the combination of seaweed and enoki mushroom powder in pasta. Surprisingly, the overall taste is very rich and the sauce is very delicious.

Fish of the day, with cauliflower pur&eacute;e and vegetables. The fish is simple to cook, fried until slightly browned on the outside, and paired with cauliflower puree and vegetables. It looks plain, but tastes very good.

The dishes here are not fancy, tartare, fish, pasta, burgers, but each of the ordinary dishes we ordered has unique details, which makes people very happy.

Ambrosia

Ambros&iacute;a做的是智利法国菜，同时融合了其它拉美食物的元素。餐厅隐藏在一片居民区，由独立住宅改造，不同的房间变成了不同的用餐区域。推开外面铁门，院子里面布满绿植，不高的房子外墙爬满了绿油油的藤条。餐厅内部充满了细节，各类小盆景点缀，加上摆设小件，让人目不暇接。这环境让我想到了曼谷的餐厅suhring，也是这样一个悠闲的午后，阳光透过落地玻璃窗，懒洋洋地洒进来。菜单只有西语的，会有一位服务员过来翻译成英语，午餐菜式不多，头盘、主菜、甜点各一页纸。餐包外酥里嫩，搭配seasoning后的butter很好吃。Foie gras rallado, with poached apple and brittle. 鹅肝屑搭配苹果和硬糖果碎。点的时候不知道是冷的，上来后brittle的口感硬且粘牙，和鹅肝屑的软绵入口即化完全不搭，口感奇怪。Mozzarella with basil pesto, red fruits and prosciutto。mozzarella cheese很鲜甜，搭配草莓葡萄火腿，再混合罗勒香蒜酱。这样的组合安全又有创意，喜欢。fresh pasta：homemade linguine, grana padano sauce, seaweed, and powder of shiitake. 现做手工意面，搭配grana padano cheese酱、海藻、蘑菇、还有金针菇粉末。又是传统安全做法上加上小创意，海藻加金针菇粉末的搭配我第一次在意面里看到，意外的是整体味道非常浓郁，酱汁很是鲜美。Fish of the day, with cauliflower pur&eacute;e and vegetables. 鱼肉做法简单，外面煎至微微焦黄，搭配菜花泥和蔬菜，看似波澜不惊，但味道十分好吃。这里的菜没有花哨的食物，塔塔、鱼、意面、汉堡，但我们点的这几道寻常菜里，每一道都做出了与众不同的细节，让人十分欢喜。

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