Located in Santiago, Chile, Malva Loca is a unique venue that combines art, architecture, cuisine, and signature cocktails in a relaxed and creative atmosphere. Under the direction of chef Renzo Tissinetti, who trained at the Basque Country and Madrid, the restaurant offers a culinary experience that blends Chilean influences with international techniques. Highlights include dishes such as duck siumai and roasted pumpkin «dobladitas,» as well as innovative cocktails like the Mango Fashioned and Pato Marlo. Malva Loca is ideal for those seeking an unconventional dining experience, featuring unique flavors and a visually stunning setting.
Fine Dining Table: Renzo, thanks for joining us today! Tell us, how did Malva Loca get started, and what has your culinary journey been like?
Renzo Tissinetti: Thank you very much. Well, Malva Loca was founded after I completed my training in Spain. I’m Chilean, but when I was 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 Crazy Mallow?
Renzo Tissinetti: Malva Loca began as a creative exploration of gastronomy and mixology, where we aim to break away from the more rigid fine-dining format. Our concept is to be more like a gastrobar or bistro, where guests can enjoy unique cocktails and dishes that pay homage to Chilean cuisine, always with an international twist. Cocktails also play a key role; we offer a menu featuring 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 mango toffee—and the Mauroni, which is a reimagining of the Negroni made with vodka infused with orange peel and spices. But the crowd loves the Pato Marlo, a floral gin and tonic named after designer Pato Moreno.
Fine Dining Table: Speaking of your experience in Spain, is there a chef who has influenced your career?
Renzo Tissinetti: Without a doubt, Adrián Leonelli, who was my professor at the Basque Culinary Center, and David GarcÃa, with whom I worked at Corral de la MorerÃa. 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 truly embodies our Chilean essence. To go with 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 explore Chilean cuisine in greater depth, using more local products, especially seafood. I also believe that projects evolve, so we are constantly looking for ways to refine the concept.
Fine Dining Table: Finally, why is it a must-see? Crazy Mallow?
Renzo Tissinetti: Malva Loca offers a unique experience that combines art, architecture, gastronomy, and mixology in a way you won’t find anywhere else. It’s a place to relax, enjoy yourself, and be surprised.
Fine Dining Table: Thank you very much, Renzo.
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