Two locals (a historian and a chef) are behind Castro's most authentic restaurant. Its lengthy menu features resurrected island recipes transformed into gourmet Chilote cuisine that leans heavily on staunchly local ingredients (algae like luche and lamilla, for example). Favorites include chanchita tentación (braised smoked pork), a loaded congrio soup (smoked pork, luche, razor clams) and murta (strawberry myrtle) sours. Cash only.
It's smallish (chef Lorna Muñoz grew up in the house!) so reserve ahead.