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Diego Lisoni’s Favourites: “El Barros Luco De Elkika, with Perfect Laminitas of Lomitito and Plenty of Melted Cheese in a Frica. What a Pleasure!”

Summary by El Pais
The career of chef Diego Lisoni (Santiago de Chile, 1981) went through several areas of gastronomy before embarking 11 years ago in El Taller (Av. Providencia 1467, Providencia), a project focused on the ice cream shop of author and with a deep focus on the flavors that deliver the different regions of Chile. Thus, he went through restaurants, the world of wine, the hotel and even the banquetery. However, after a family trip to Argentina he was …

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El PaisEl Pais
Lean Left

Diego Lisoni’s Favourites: “El Barros Luco De Elkika, with Perfect Laminitas of Lomitito and Plenty of Melted Cheese in a Frica. What a Pleasure!”

The career of chef Diego Lisoni (Santiago de Chile, 1981) went through several areas of gastronomy before embarking 11 years ago in El Taller (Av. Providencia 1467, Providencia), a project focused on the ice cream shop of author and with a deep focus on the flavors that deliver the different regions of Chile. Thus, he went through restaurants, the world of wine, the hotel and even the banquetery. However, after a family trip to Argentina he was …

·Spain
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El Pais broke the news in Spain on Thursday, April 16, 2026.
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