Fine Dining Table Team: We're here with Sergio Barría from Sabor Muermino, located in Puerto Varas, in southern Chile. Sergio, tell us a little about yourself, where you're from, and what brought you to Puerto Varas. Where does this creative flair in your kitchen come from?
Chef Sergio Barría: Well, thank you for the invitation and for your interest in showcasing what we do in the regions. I’m 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 a few 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 out at 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. What was it like to settle in Los Muermos and then move to Puerto Varas?
Chef Sergio Barría: In Los Muermos, everything started to grow quickly. We went from just two people on the team to 13 by summer. We work a lot with local and seasonal products, which helped us create a cuisine that’s deeply rooted in the region and authentic. After three years in Los Muermos, we decided to move the project to Puerto Varas. Here, we’re a little far from downtown, but close to the train station, which gives it a romantic touch. We’re swimming against the current, offering a unique dining experience 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, with an emphasis on seasonal ingredients and local products. We cook with a focus on intense and evocative flavors. From a simple clam pebre to a marraqueta that brings back memories of an old bakery, everything is designed to offer a unique experience. In addition, our dining room team 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 incorporate it into your cooking?
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 featuring ulte, salicornia, beach spinach, and pickled onions, all served with a broth made from allophytes. We also have a crab chupe with goat cheese foam and green vegetable powder. And a rice dish in broth with cured trout, caramelized apple, and fennel. These are dishes that are truly tempting in this cold weather.
Fine Dining Table Team: And how do you pair those dishes? Do you serve local wines?
Chef Sergio Barría: Yes, we work with boutique wineries such as Antiyal and Puertas, as well as Fine Cider, a premium cider from Valdivia. We always strive to offer options that complement our dishes and highlight the unique flavors we serve.
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 by expanding the restaurant’s terrace. We will also continue exploring local cuisine and supporting producers in the region. We don’t see ourselves moving 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 by Ina Vargas
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