Margaret Snook

"We opted for an order of machas (razor clams)— a la parmesana. The parmesana was creamy style, served on the half shell and swimming in sauce. Yummy. The machas themselves were perfectly tender."

Dream Travel Girl

“Macha is a kind of seafood from Chile, and a common way to cook them is with parmesan cheese. Try it at La Gatita, in Concon."

Leonardo Vera López

"I prefer their seafood with minimal intervention, but there are unbeatable dishes, such as their slightly different version of the machas a la parmesana."

Lester Fibla Saavedra

"We couldn't resist ordering machas a la parmesana. Good, good, good. Mea culpa: it was impossible to resist dipping a piece of bread in the juice left on the plate."

Tania Abraham

"Far from any pretension, it's a place without any luxury like so many others on the coast, the difference is the succulent dishes and the preparations very typical for the fishermen. For starters try "La Gatita mix", machas a la parmesana included."