El Ancla provides a unique and traditional experience for those desiring, dare I say, the freshest seafood in Santiago. Finding truly fresh seafood anywhere in the world is no simple task, let alone three hours away from the ocean. Know that your in safe hands as the owner used to run a fish market and distribution in Mercado Centro. Originally, El Ancla was just an experiment in the restaurant scene, but soon after opening it boomed into the four locations we know today.
The atmosphere helps add to the excellence as many nautical instruments and artwork line the walls. The rustic tables, chairs, and plates compliment this well.
It’s worth it to note that El Ancla does not skimp out on portioning or wine selection. The prices are quite fair, and definitely suitable for ordering a bottle of wine with little markup.
Its always a good idea to start your meal with a big plate of baked clams and parmesan, especially when theirs friends to share this delicacy with. The rich meaty flavor of the clam goes perfectly well with the creamy vibrant parmesan, to the point where you’ll be scrapping for whats left of the cheese.
A great follow up is the “Ceviche Traditional.” With its plentiful helping of raw Reinetta, this refreshing app is served in the traditional Chilean style, which provides an overall creamier zesty taste in comparison to the Peruvian counterpart.
These dishes are perfect for a lunch where prestige is of importance, such as an impressive business meeting with clients, or possibly (hopefully not) your in laws.
| Main Course
One of the benefits of a place like El Ancla is that basically any fish can be ordered plain or to taste. So lets say you want a plate of Luco (Chilean mollusk), or a simple salmon steak seared in butter, the options are there.
When I went, I decided to order one of El Ancla’s daily selections of specials. “Pescado Robalo” or snook fish on a bed of red rice, accompanied by tasty little country shrimp. This dish provided a truly unique flavor with the milky fish contrasted by the smokey red spices in the rice. Although the shrimp proved mildly dangerous with their sharp shells, the reward was succulent and real in comparison to the industrialized frozen alternative.
I may not be British, but I have to say theres really something to a dish full of juicy tender fish and meticulously prepared fries. A simple yet effective offering thats perfect for pleasing even the pickiest of eaters.
Great seafood thats gratuitously portioned at a reasonable price? Thats reason enough to eat at El Ancla. The atmosphere and attention to tradition just add to the fact.
*We were invited by the owner*
Written by: Rami Hunter L.
Photos by: Alejandro Mery