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The Pulpo al Olivar (octopus with black olive dressing) is divine and the Seco de Cordero is excellent as well. Most items on the menu are very good and the Pisco Sours are some of the best in Santiago.

Highly recommended.]]> http://www.ivebeenthere.co.uk/tips/13496 http://www.ivebeenthere.co.uk/tips/9792 http://www.ivebeenthere.co.uk/tips/9792 http://www.ivebeenthere.co.uk/tips/5734 http://www.ivebeenthere.co.uk/tips/5734 http://www.ivebeenthere.co.uk/tips/4783 http://www.ivebeenthere.co.uk/tips/4783 http://www.ivebeenthere.co.uk/tips/4471
There is something very modernist about the whole revolving restaurant thing: a 60s/70s international style fad that has just about survived into the 21st-century. You can imagine Augusto Pinochet, fresh from one of his shopping trips to London, asking Santiago's city planners to come up with something that could replicate the GPO Tower dining experience.

Bizarrely, my main course at the Giratorio was like a Chilean riff on fish'n'chips: battered conger eel and a fried egg and chips. Not bad actually. And the wine was, as you'd expect in Chile, excellent.

Unlike with some revolving restaurants I have visited, the Giratorio building itself does not move, instead the restaurant is on a kind of giant turntable inside a rectangular steel and glass structure. With mountains on all sides, the 90-minute journey around Santiago is a picturesque and contemplative experience. Can the Muzak though please, guys.]]> http://www.ivebeenthere.co.uk/tips/4471