What's for dinner? Native seaweed

Chef Rodolfo Guzman uses local ingredients to create a new, indigenous haute cuisine

Chef Rodolfo Guzman is hunting amid the rocks on a Chilean beach for the ingredients that have made his restaurant all the rage: algae, sea creatures and other marine delicacies.

Beaming, he plucks one of the season's last "sea figs," a rare fruit that resembles a savory strawberry, and holds it up to be admired.