Mondongo & Coliflor cruza la esquina y amplía su propuesta en Parque Chacabuco

En una esquina antigua de Parque Chacabuco, donde el tránsito urbano convive con el verde del parque, Mondongo & ColiflorCBA seCorpBBCBF grewBBBC B from a single local into a proposal that now occupies two historic buildings across from each other. Eduardo Massa Alcántara and Quique Yafuso opened the original premises in 2022, and the project expanded in January this year with a complementary space in the centennial house opposite.

The expansion was possible when the property across the street became available. Alongside José, Javier and Guillermo, MassBBBC C and Yafuso inaugurated the second venue, which maintains the warm spirit of the original: a welcoming dining room, bread offered on arrival and an open kitchen where the work can be seen from the tables.

Una cocina que se mira y una pizzería a leña

Johnatan Dávila is in charge of the kitchen, while Jorge Hernández operates the wood-fired pizza oven. Both stations are visible to diners, adding a practical and theatrical element to the experience without abandoning the informality of a neighborhood eatery. The proposal is based on traditional Port city cooking, with generous portions and a relaxed atmosphere.

• Brie a la leña in an iron casserole with roasted vegetables, pesto and cashew garapiñada.
• Ravioli filled with smoked provolone and mushrooms, served with filet sauce, butter and Parmesan flakes.
• A large, tender grilled steak with roasted vegetables, fried corn and crunchy bread crumbs.
• Chocolate moist cake with sea salt, sugar-free cream and orange compote.

The menu also includes some variations that extend the classic repertoire. The brie is heated over wood and served in an iron casserole, while the ravioli combine smoked cheese and mushrooms with a sauce of the kind associated with traditional Port city pasta dishes. The steak is the most substantial main course, accompanied by vegetables, fried corn and breadcrumbs that add texture.

The two locations work as a single proposal spread across opposite corners of Parque Chacabuco. The style is that of an updated Port city bodegón: generous food, an atmosphere without pretensions and attentive service. The dessert, meanwhile, reinforces the kitchen's direct approach through a moist chocolate cake, cream without sugar and fruit prepared in compote.

“¿Cuál es el plato de bodegón que no puede faltar cuando salís a comer afuera?”Lorena Rasjido, Turismo y ambiente

For a visit, it is convenient to reserve, confirm operating hours and consider that the two spaces occupy different buildings on opposite corners. It is also advisable to arrive with an appetite and, if the route allows, a comfortable plan for sharing several dishes, since the portions are described as generous.