The story
Nestled in the upscale Jardín del Este neighborhood of Vitacura, La Calma has established itself as a premier destination for refined coastal cuisine. The restaurant distinguishes itself through a commitment to high-quality ingredients and a polished atmosphere that feels unique within the local culinary landscape.
The kitchen’s standout is the Plateau de Mariscos, which features fresh fish and a beautiful presentation. The creators at *Cosa mangiamo oggi?* were particularly impressed, noting that the restaurant serves dishes they had not encountered elsewhere in Chile, marking it as a truly unique find. To round out the meal, the homemade cheesecake comes highly recommended. Whether you are a local or just passing through, La Calma is a sophisticated choice for a memorable seafood dinner.
Synthesised by AI from every creator’s review. First reviewed 2026.
Most-loved dishes
AI summary of what 2 dish mentions say about the food
La Calma’s cheesecake earns rave reviews for its silky, unforgettable richness, while the overall vibe is one of warm, unpretentious comfort that feels like a homecoming.
“It's instantly giving Basque vibes. It looks really beautiful. Good, but it doesn't beat the Basque one. It's velvety, delicate. Good. But you're right — the one in San Sebastián has an extra gear. It's not like the Basque one. And in the meantime, we're finishing it because it still has its charm.”
What creators say
1 creator has covered La Calma. Most active: Cosa mangiamo oggi?
An excellent seafood restaurant in the Jardín del Este neighborhood, with a spectacular mariscos platter that's a must-order.
Dishes mentioned
Plateau de Mariscos
It's a north-to-south journey through our country. Sea urchin from the north, an oyster from the south of Chile, scallop from the north, the clam with a seaweed sauce and purée, Chilean abalone, bonito, caracol rubio, clams, pejerrey. Everything and the kitchen sink has arrived. A full mariscos platter just landed. Fish and seafood. Gorgeous. This is what you need to order if you come here. I loved this one. This was marinated fish because some of them are cooked and others are raw, like this one. The fish is fresh — that's the most important thing in places like this. The general rule when you're eating fish is basically this: fish should leave your mouth feeling clean. If the moment you swallow you get a strong fishy aftertaste, maybe it's not super fresh. It shouldn't leave behind a strong fish taste. Sea urchin — I'm holding off on the condiments because with fish I prefer, at first, especially to test whether they did a good job, to taste it plain, with nothing on it. Then later we'll try a few condiments too. I have to say, so far they're all good. This is Chilean abalone — this one is especially chewy and rubbery. Everything's been really good. I'm so happy.
Cheesecake
It's instantly giving Basque vibes. It looks really beautiful. Good, but it doesn't beat the Basque one. It's velvety, delicate. Good. But you're right — the one in San Sebastián has an extra gear. It's not like the Basque one. And in the meantime, we're finishing it because it still has its charm.
