Lima for gourmets and gourmands
A paradise for eating
The best way to start our journey: the best ceviche in the world.
Javier Wong is a specialist in
preparing ceviche of sole and
considered by many as the
temperamental and whose
cuisine is considered worship.
This restaurant is considered a huarique (places without pomp but with peculiar and
fantastic flavors), has no sign or something that identifies, has 10 tables, served by
reservation, no menu nor has waiters, and Wong is the only cook, he will welcomes us and
explain the secrets of his unique cuisine.
The King of Kings of Peruvian most well known dish ceviche, one of the fifty places where
you have to eat before you die according to “The Guardian” of London.
Javier Wong, declared champion of ceviche and central character of many cookbooks, he’ll
prepare our meal from start to finish in his home, simply and cleanly.
There are some courses of rigor: sole and octopus ceviche made in front of your eyes, sole
and pecan tiradito, and some hot dishes always based on the sole and what’s on Javier’s
mind that particular day.
So simple, so exquisit.
Our journey takes us to the fantastic cuisine of the north of Perú.
Hector Solis took the
gastronomy of the northern
Perú to gourmet food
category. It is considered one
of the young chefs who have
contributed to the boom of
In Peru, the coastal North is one of the regions that is famed for its regional cuisine.
Although many similar dishes exist there is something unique about the seasoning and
flavor of norteño style food. Fiesta is a feast: more than 30 years old restaurant in Chiclayo
(north of Perú) and fast forwarding a generation Hector Solís leads one of the country’s most
feted eating establishments, in Miraflores, the heart of the capital.
Some dishes are just memorable: ceviche “a la brasa”, rack of wood-roasted kid goat ribs,
prehispanic duck with loche, a lots of northern Peru specialities.
Eating at Fiesta is a a memorable experience.
Living the modern Nikkei experience.
Peruvian born Mitsuharu
Tsumura, who prior to
opening the restaurant in
Miraflores district completed a
strict apprenticeship at one of
the best sushi restaurants in
Maido proffers a mixture of traditional Japanese and Nikkei cuisine - the latter itself a fusion
of Japanese and Peruvian food that has its roots in Lima.
Tsumura’s food is clean, beautifully constructed and well-balanced: start with fresh fish nigiri
style sushi with Peruvian chilies, Amazonian dried salted beef, and many others using top
ingredients such as foie gras or truffle oil as well.
Micha, as his friends call him, is also a TV host for Latin-American “el gourmet.com” channel,
show casting the Nikkei cuisine roots, ingredients and recepies.
You’re neither in Japan nor in a Peruvian restaurant, Nikkei cuisine has the flavors and
feelings of both and Micha manages the ingredients from both cultures complement like
they were born to be together.
The new amazon
US and Italian culinary
background give a wide
spread angle to his cuisine. His
restaurant Malabar was
awarded the 7th best
restaurant in Latin America
Amaz presents the amazonian cuisine not as it is today, but as can be. The purpose of this
restaurant is to show the richness of the Amazon, its cuisine and culture.
In Amaz, Pedro Miguel has jumped bordersbut remains in the tropical lands: incorporating
some products and techniques from Brazil as cassava flour and dende oil, reproduces ideas
from Venezuelan and Colombia and refers clearly to the cuisine of Southeast Asia including
woks and coconut milk.
Amaz gives us an Amazonian flair with incomprehensible ingredients and names, but the
taste is wonderful, and Pedro Miguel is certainlly the most sustainable chef in Lima.
We will share some palm heart salad, juice of the cashew fruit, cashew nut oil, banana
vinegar, star fruit, green papaya and many other exotic ingredients in a well-balanced and
ASTRID y GASTON
El Viaje (The trip): Acurio’s most elaborate tasting menu up to now
Acurio’s passion for food is the
engine of peruvian cuisine and
the culinary ambassador of
Perú. Studied at Le Cordon
Bleu Paris and is the main
supporter of the Pachacutec
School of Cuisine, providing
underprivileged youths with
access to a culinary education
El Viaje tells the story of two remote villages inexorably brought together by fate. It is the
story of tens of thousands of men and women, children of Liguria (Italy), who for various
reasons chose to emigrate to Peru and from there initiated a brotherly embrace of cultural
integration that gradually gave life to a new world of Italian memories and Peruvian soul.
Young and passionate Diego Muñoz and Emilio Macias bring together this masterpiece of
culinary arts. Five acts starting in Italy, taking a long boat journey to Callao, arriving to
Perú, the victory and success and finally the return.
The spirit of the 1930’s brought back in modern tasteful experience.
Astrid y Gastón was rewarded as N°1 best restaurant in latin america.
Cuisinie with style
Rafael pursued his cooking
career at "Le Cordon Bleu",
and graduated in Paris after
having worked for restaurants
such as "Le Grand Véfour", "Le
Carpaccio", "Faucher", among
others, Restaurant Rafael was
awarded the 13th best
restaurant in Latin america.
Rafael Osterling is certainly one of the most creative and seductive chefs in Latin America.
He based its success in one sentence: to live by his own rules. Rafael Osterling does what he
pleases, but with style.
Experimentation and purity are the base of his creative work. The fusion of aromas, tastes
and sensations brought form all over the world are the keys to understand Rafael’s cuisine.
Taking bases on French food and incorporating the taste of Peruvian cuisine Rafael´s
gastronomical language is unique in his kind.
The new star chef in the peruvian cuisine firmament
Virgilio Martinez is the first
peruvian chef to get a
Michelin star. Lima the
restaurant he’s managing in
London just got that
Virgilio finished his career in haute cuisine at Le Cordon Bleu in Ottawa, Canada and London,
England. He has worked in prestigious restaurants around the world as the Four Seasons
Hotel Singapore, Lutèce, located in the borough of Manhattan in New York; Can Fabes in San
Celoni, and Astrid & Gaston de Bogotá and Madrid.
His own restaurant Central is a laboratory, focused on conveying the complexity of Peru’s
territory. His overall development promotes endless curiosity, here: undocumented,
unmask, hidden ingredients, a flavor documented survey of spaces. Sea, andean, extreme
height range, and high and low jungles. Finding landscapes that invite different disciplines to
participate in a trip full of surprises.
We will learn about peruvian seafood and pisco
Hector Solis’s picantería is the new trending topic in the gastronomical landscape of
Lima. He will be teaching us his techniques and recipes on seafood, how to prepare
ceviche, tiraditos and other great flag dishes .
His bar team will teach how to macerate piscos, piscomixology and will taste great and
Mercado de Surquillo
Where the peruvian chef’s go shopping
Best gastronomy researcher on peruvian cuisine and regional cuisines
of Peru, Mariano Valderrama is also executive vice president of APEGA,
The Peruvian cuisine society. APEGA aims to promote and develop
Peruvian cuisine and is the organizer of the annual fair Mistura.
Peruvian Coffee is going to the top! And Café Verde exists to locate, roast and serve
thee best Peruvian coffee to the world. The coffee shop has the intention of serving
and educating the consumers of Lima of the beauty of coffee.
Perú is actually the first exporter of special coffees and K.C. O´Keefe is an international
consultant who specializes in the training of specialty coffee cuppers. He is the first
licensed "Q" Grader living and working in Peru.
Carlos Mondragón was chief barman at central. Now he started his own new
adventure: HADO BAR.
Will learn everything about pisco, pisco sours, chilcanos and many other possibilities
with Perú’s favorite beverages.
The New Pachacutec Technology Institute began operations in April 2006 according to the current job demand on
the labor market. The students receive a quality education consistent with the requirements and standards
demanded by the leading companies in the market, which not only can be inserted in large companies, but will
have the same competitive level professionals from various schools and colleges.
Prestigious peruvian chefs, as well as visitors have been invited to give lectures and master class to young people
coming from unprivileged families.
We will be invited to give a master class on belgian food and gastronomy.
2011 First prize for social
Taste the exotic fruits you’ve never seen
Breads never seen, with
purple corn, quinoa, huacatay
Chocolate’s new adventure