Bokato
Known for their experimental approach to dough; they use ancient grains and long fermentation, resulting in an empanada that is easier to digest and has a much more complex flavor.
Why it's in the guide
Known for their experimental approach to dough; they use ancient grains and long fermentation, resulting in an empanada that is easier to digest and has a much more complex flavor.
The plates
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What to order
Empanada de Pino
The stamp records thisNo. 999 for Empanada de Pino in Santiago
How to stamp this entry
Get to the counter
Find Bokato in Providencia. Stamping unlocks when you’re within 75 m of the shop.
Order the Empanada de Pino
The entry’s signature dish — the guide’s call is the Empanada de Pino, and any variant counts, as long as it fits your profile.
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In the margins
Cross-references
1 nearbySculpture Park
Sculpture Park
Pairs naturally with this food stop.
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Go: after-poi
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