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Peru se uiteindelike eetplek: Astrid & Gastón

Peru se uiteindelike eetplek: Astrid & Gastón


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Astrid & Gastón is vier agtereenvolgende jare aangewys as een van die beste restaurante ter wêreld

Peru is bekend vir sy uiteenlopende kookkuns, wat baie verskil van streek tot streek.

Net verlede jaar in 2014 is Peru aangewys as Suid -Amerika s'n toonaangewende kulinêre bestemming, die derde keer dat die land die eerbewys verower het. Peru is bekend vir sy uiteenlopende kookkuns, wat baie verskil van streek tot streek. Elke streek bied die plaaslike bevolking en reisigers sy eie soort kombuis, wat perfek pas by die avontuurlustige en honger reisiger wat 'n bietjie van alles kan proe.

Onder die restaurante wat voortgaan om die kulinêre bekendheid van Peru te behaal, is Astrid & Gastón, 'n restaurant wat hom verdien het #4 plek op ons lys van die 101 beste restaurante in Latyns -Amerika en die Karibiese Eilande.

Met die opvallende prestasie van vier agtereenvolgende jare op die 50 beste restaurante ter wêreld lys, Astrid & Gastón is 'n pionier in die bloeiende kookkuns van Lima, en 'n belangrike rede vir die internasionale erkenning van Peruaanse kos. Alhoewel die stigter van die restaurant, Gastón Acurio, verlede jaar afgetree het uit die aktiewe bestuur van die plek, hou hy en sy vrou, Astrid Gutsche, toesig oor 'n keiseryk (en soms toevallig) wat strek van Madrid na San Francisco tot São Paulo (insluitend 'n indrukwekkende sewe restaurante in Lima alleen en nog vele meer in ontwikkeling). Die spyskaarte by Acurio's Oorspronklike Lima bestaan ​​uit eksperimentele geregte waarin tradisionele items omskep word in nuwe en verskillende aanbiedings. Een van die opvallende geregte is die beroemde cuy pekinés, waarin marmot in die Peking -eendstyl gekook word en bedien word met rocoto chiles en 'n pers mieliekrêpe. Nageregte volg dieselfde kreatiewe kookstyl en kombineer plaaslike Peruaanse vrugte met stroop, koeke en roomys vir skeppings soos lúcuma ('n tropiese vrug) roomys bedien met frambooskompote en crème brûlée -skuim.


Peru se uiteindelike eetbestemming: Astrid & Gastón - Resepte

(CNN) - Parys miskien? Of miskien New York, Rome of Tokio?

Om die wêreld se grootste fynproewersstad te noem, is die soort van uitdagende eenvoudige uitdaging waaroor koskinders die hele nag kan baklei.

Tog is daar nou 'n nuwe kandidaat vir die titel, een wat tot onlangs nog min verband gehou het met haute cuisine, maar wat die gastronomiese wêreld met storm laat waai het: Lima.

Sedert die millenniumwisseling was die Peruaanse hoofstad die episentrum van 'n toenemend bekroonde kulinêre renaissance.

'N Geslag kreatiewe jong sjefs wat opgelei is in 'n paar van die beste kookskole regoor die wêreld, is terug na Peru om hul nuwe vaardighede en tegnieke toe te pas op die groot reservoir van tradisionele resepte in die Andesland.

Die bewys is in die elegant geplateerde poeding.

In die 2017-uitgawe van San Pellegrino se ranglys van die 50 beste restaurante ter wêreld, is Lima die enigste stad wat eintlik twee eetplekke in die top 10 kry, met die vyfde plek in die sentrale en agtste posisie Maido.

Die beste restaurante in Lima het ook 'n ander voordeel, terwyl restaurante in sulke hoog aangeskrewe restaurante in Europa of Noord -Amerika die ekwivalent van 'n maandelikse verbandbetaling kan kos.

Die oorsprong van Peru se gastronomiese uitnemendheid is nie moeilik om te identifiseer nie.

Die kombuis is 'n letterlike smeltkroes van geure en tradisies uit elke uithoek van die wêreld. Die land het 'n beduidende immigrasie van nasies gehad, so uiteenlopend soos Spanje, Italië, Frankryk, China en Japan.

Dan is daar die belangrike invloede van die lewendige Afro-Peruaanse gemeenskap sowel as verskillende inheemse kulture van die kus, berge en uitgestrekte reënwoud.

By die mengsel voeg 'n skouspelagtig uiteenlopende natuurlike spens. Danksy sy tropiese ligging en groot hoogtevariasie het Peru omtrent elke soort ekosisteem - en voedselgewas - denkbaar.

Die Andes en die Amazone is die tuiste van tallose soorte eksotiese, min bekende maar heeltemal heerlike kruie, vrugte en groente, terwyl die ysige Humboldt -stroom beteken dat Peru se Stille Oseaan -vissery wemel van talle seekosspesies.

Hier loop ons 12 van die beste restaurante wat Lima te bied het, teë.

Op die oomblik is die onbetwiste helderste ster in die kulinêre heelal van Peru, Central herhaaldelik die beste restaurant in Latyns -Amerika.

Die filosofie van sjef Virgilio Martínez herhaal die pre-Colombiaanse tradisie van ruilhandel en ruil tussen gemeenskappe van die kus, berge en reënwoud, met bestanddele van hoogtes tot 12.000 voet tot onder seespieël, met ander woorde vis en seekos.

Hierdie benadering is nie nuut in die Peruaanse gastronomie nie, hoewel niemand anders dit gedoen het tot die lof van Martínez nie, wat in die reeks "Culinary Journeys" van CNN verskyn.

Vanuit die hoë Andes -gebiede sal Martínez 'n verskeidenheid Peruaanse aartappels bedien, versier met muña, 'n soort Andes -munt en alpaca -hartspaaie.

Aan die ander kant van die hoogtespektrum, wie het geweet dat kammossels, gekruid met Peruaanse rocoto-pepers, in 'n kors met 'n meringue-agtige tekstuur verander kan word?

Besprekings moet weke, en moontlik selfs maande, vooraf gedoen word.

Sentraal, Santa Isabel 376 Miraflores Lima +51 1 2428515

2. El Señorio del Sulco

Hierdie restaurant is een van slegs 'n klein handjievol restaurante met die uiteindelike ligging aan die Malecon in Lima, die boulevard met 'n uitsig oor die Stille Oseaan.

Kom honger en probeer tradisionele resepte, soos ají de gallina, 'n soort Peruaanse hoender "korma" of beeshuatia, 'n pre-Colombiaanse tegniek wat stadige kook behels deur die vleis met groot klippe uit die vuur te begrawe.

El Señorio de Sulco, El Malecón Cisneros 1470, Miraflores, Lima +51 1 4410183

3. Astrid & Gastón

Geen lys van Lima -restaurante sou volledig wees sonder Astrid & Gastón, die eetplek wat aan die spits was van Peru se gastronomiese wedergeboorte toe dit sy deure in 1994 oopmaak.

Die vlagskipprojek van sjef Gastón Acurio en sy Duitse sjokoladevrou Astrid Gutsche - wat self eens die beste banketbakker ter wêreld was - wat hy ontmoet het toe hy in die kulinêre skool in Parys gestudeer het, is nou gehuisves in 'n ruim 17de -eeuse paleis versier in moderne , minimalistiese styl.

Acurio is steeds die vader van die hedendaagse Peruaanse kookkuns, wat beide die land se ryk tradisie van tuisgemaakte kookkuns bepleit het en die eerste was wat dit op 'n internasionale verhoog floreer.

Astrid & Gastón bied 'n proe -spyskaart wat 'n toer van krag is, aangesien dit diners op 'n vinnige reis deur die opwindende geskiedenis en aardrykskunde van Peru neem.

4. La Picanteria

Dit is nog een van die hoogste restaurante in Lima, en bied geregte uit Arequipa, die skilderagtige derde stad van Peru, geleë in die suidelike Andes-voetheuwels.

Daar is 'picanterias', wat gewoonlik slegs vir middagete oopgemaak word, 'n manier van lewe, met geregte wat wissel van seekos tot die beslis vleisagtige, veral chicharron, oftewel gebraaide varkvleis, 'n Peruaanse klassieke.

Geregte waarna u moet let, sluit in die vleisribbetjies, 'n krap -parihuela of bredie, en die rocoto en chupe, 'n sop wat 'n bietjie herinner aan 'n chowder met een van die warmste inheemse chilipepers in Peru.

La Picanteria, Surquillo, Sta Rosa 388, Distrito de Lima +51 1 2416676

Om Osso as 'n luukse steakhouse te beskryf, doen nie plek nie. Hierdie spesialis in alles het beesvleis eintlik begin as 'n eksklusiewe slaghuis.

Aanvanklik het sjef Renzo Garibaldi vriende begin nooi om 'n privaat braai om die kerftafel te geniet terwyl hy met verskillende snye eksperimenteer, sommige tot drie maande lank.

Met die ensieme wat die vleis afbreek en komplekse smaaklae gee, het hy versoeke van vreemdelinge ontvang wat graag die ervaring wou deel.

Die sjef se tafel bly oop, hoewel u moontlik maande voor die tyd moet bespreek. Garibaldi het ook 'n tweede tak in die sentrale distrik van San Isidro geopen, wat buitelandse besoekers die trek na sy oorspronklike eetplek in La Molina, buite die oewer van Lima, sal bespaar.

Osso is moontlik die minste outentieke Peruaanse restaurant op hierdie lys, maar dit is miskien ook die beste plek in Suid -Amerika om 'n steak te geniet.

Osso La Molina, Tahiti 175, La Molina, Lima +51 1 3529915

Osso San Isidro, Av. Sto. Toribio 173 en Vía, Av. Central 172, San Isidro, Lima +51 1 4697438

Die sjef Rafael Osterling is op pad na 'n nuwe rigting, met 'n groot kritiek en 'n paar hoogstaande kookkuns.

Dit beteken dat hy in plaas daarvan om 'n proe-spyskaart van 'n dosyn of meer klein, maar uitgewerkte en dikwels eksperimentele gedeeltes te bied, skiet om diners 'n heerlike driegangmaaltyd te gee, maar een met al die flair wat u van 'n wêreldgehalte sou verwag sjef.

Die huidige spyskaart bevat baie Peruaanse items, soos "tiradito", 'n soort viscarpaccio, gemaak met tuna en gegeur met avokado- en palmharte, en eend ('n stapelvoedsel langs die noordelike kus van Peru) gesmoor met swart bier en bedien met soet rys.

Rafael, Calle San Martin 300, Miraflores, Lima +51 1 2424149

Dit is die hoog aangeskrewe plek van Pedro Miguel Schiaffino, 'n sjef wat veral bekend is vir die gebruik van eksotiese bestanddele uit die Amasone.

Malabar is ook die tuiste van 'n kroeg wat in die top 10 ter wêreld is, as u lus is vir 'n aperitief voor u ete.

Deesdae is Schiaffino, net soos Osterling, 'n bietjie meer gefokus op die bevrediging van sy kliënte as om kritiese lofpryse te kry, en bied 'informele kombuis, met 'n eenvoudige gees en die warmte van die huis'.

In die praktyk beteken dit egter niks minder as 'n skouspelagtige oorspronklike prys nie, van gerookte paiche, die grootste vis in die Amasone, bedien met swart chili -sous en yucca -puree, tot gegrilde seekat met limabone en parmesaanskaafsels.

Malabar, Av. Camino Real 101, San Isidro, Lima +51 1 4405300

As Peru 'n nasionale gereg het, is dit ceviche, die vars seekosslaai wat in suurlemoensap gemarineer word en in spesialisrestaurante, cevicherias, selfs in die Andes verkoop word.

Geen cevicheria is meer bekend as La Mar nie - die naam vertaal na "die oop see" - die tweede vlagskip -eetplek van Gastón Acurio. Soos alle cevicherias, bied La Mar nie net 'n verskeidenheid ceviches aan nie, maar ook talle ander weergawes van Peru se oorspronklike klassieke vis- en skulpvisse.

'N Bottel witwyn is 'n perfekte aanvulling, maar die klassieke Peruaanse manier om ceviche te eet, word afgespoel met 'n plaaslike, baie koue pils.

La Mar, Av Mariscal La Mar 770, Miraflores, Lima +51 1 4213365

9. Chez Wong

As ceviche 'n doyen het, dan is dit Javier Wong. Hy het hierdie restaurant eintlik uit sy motorhuis begin, alhoewel u deesdae weke vooraf moet bespreek vir sy informele restaurant met 'n middagete agter 'n ongemerkte deur in 'n ongewone woonbuurt.

Wong berei al die geregte self voor, en gebruik, anders as die meeste, slegs 'n enkele vis, tong vir sy gestroopte weergawe van hierdie Peruaanse klassieke. Hy voeg dan snye rooi ui, sout, swartpeper, blokkies brandrissie by en die suurlemoensap wat die stukkies rou vis genees.

Dit is 'n teken van sy ware bemeestering hoe so 'n eenvoudige resep so heerlik kan wees. Hy kook ook allerhande ander lekkernye van seekos, sonder 'n resep en gereeld buite die koker, afhangende van sy bui.

Chez Wong, Enrique León García 114, Distrito de Lima +51 1 4706217

10. 1087 Bistro

Dit is 'n nuwe projek van 'n opkomende ster van die Peruaanse kombuis, Palmiro Ocampo, wie se CV 'n draai by die Noma van Kopenhagen het, wat ooit die beste restaurant ter wêreld was.

Die proe-spyskaart onthul dieselfde avant-garde filosofie van sy Deense mentors, gewortel in die seisoenaliteit en volhoubaarheid van bestanddele wat plaaslik verkry word, terwyl dit ook Peru se eie komplekse tradisies eerbiedig.

U kan ook a la carte bestel. Geregte is eksperimenteel, uitgebrei, maar ook sober, en bevat titels soos "el Trueque", 'n verwysing na die pre-Colombiaanse ruiltradisie wat nog steeds in die platteland van Peru bestaan, en selfs Trepanation, die kraniale operasies wat die Paracas-mense vroeër beoefen het. langs die suidelike kus.

1087 Bistro, Av. Los Conquistadores 1087, San Isidro, Lima +51 977 741 746

Die naam beteken "welkom" in Japannees en hierdie restaurant van sjef Mitsuharu Tsumura is die apogee van Japannees-Peruaanse, ook bekend as "Nikkei" -kos.

Hierdie samesmelting dateer meer as 'n eeu terug danksy die groot gemeenskap van immigrante uit die land van die opkomende son in die Andes -nasie. Volgens die San Pellegrino -ranglys van 2017 is Maido nie net Latyns -Amerika se tweede beste restaurant nie, maar ook nommer agt ter wêreld.

Die spyskaart strek van tradisioneel voortreflike Japannese sushi-klassieke tot oorspronklike skeppings, soos cau cau, 'n pre-Colombiaanse aartappelbredie, maar bedien met seeslakke.

Maido, Calle San Martin 399, Miraflores +51 1 4462512

Dit is die ander restaurant van Schiaffino, wat bedoel is om meer ekonomies toeganklik te wees as Malabar. Dit is ook uitdruklik toegewy aan resepte en bestanddele van regoor die Amazon -wasbak.

As u in ag neem hoe groot en biodiversiteit dit is, wonder u miskien hoe die kombuis uit die grootste tropiese reënwoud ter wêreld daarin geslaag het om grootliks onder die radar van die meeste kosse te vlieg.

By Amaz word dit reggestel met die gesofistikeerde uitwerking van Schiaffino op allerhande jungle -krammetjies, van juanes (hoender, rys, olywe en eier wat saam in 'n reuseblad toegedraai is), tot cecina en tacacho, oftewel gerookte varkvleis met 'n soort hasjbruin bolletjie gemaak van weegbree.


Hoe Gastón Acurio Peru omskep het in 'n kulinêre bestemming

Elke gemeenskap in Peru is gebou op drie sentrale plekke: die kerk, die plein en die plaaslike mercado. Die mark is op sigself heilig-'n integrale deel van die alledaagse lewe waar verkopers alles verkoop, van afgeskaalde cherimoya-vrugte en sokkervormige kakao-peule tot quinoa per pond, of stomende borde paella-agtige gly arroz con mariscos en vars ceviche oor toonbanke na lyne van honger kliënte. Baie van hierdie verkopers het 'n vroom navolging, hul stalletjies kan hul name dra of hul portrette vertoon. Loop egter deur genoeg van hierdie markte, en u sal dieselfde man op die foto sien: Gastón Acurio, die beroemdste sjef van Peru.

In die afgelope 15 jaar het Acurio 'n ryk gebou rondom Peruaanse kos - ter waarde van meer as 40 restaurante in 'n dosyn lande - en homself gevestig as een van die mees prominente sjefs in Latyns -Amerika. Sy restaurant in Lima, Astrid & Gastón, het herhaaldelik op die lys van die 50 beste restaurante ter wêreld verskyn, en verlede jaar het die organisasie hom die Diner's Club Lifetime Achievement Award toegeken. Sy cevicheria La Mar het nou buiteposte in ses stede, van San Francisco tot Buenos Aires Tanta, 'n huislike Peruaanse restaurant het uitgebrei tot in Chicago en Madrid. Om hom by jou stalletjie in die mercado te laat stop en 'n foto saam met jou te neem, is die uiteindelike vertroue.

Diners stroom na die restaurante van Acurio vir alle soorte Peruaanse kookkuns-of dit nou straatvoedselklassieke is, soos gebraaide koekehartspies by Panchita in Lima of 'n 15-gang-proe-spyskaart by Astrid & amp Gaston, die tuiste van Andes-krammetjies soos cuy (proefkonyn) en delikate kus tiraditos (vis carpaccio met Peruaanse chilesous). Sy restaurante voel soos 'n klaskamer: die spyskaarte is ensiklopedieë van die Peruaanse kombuis, en die bedieningspersoneel is gereed om gaste op te voed. Dit is die tweespalt wat Acurio onmiddellik herkenbaar gemaak het aan sy stralende grynslag en gemors van donker krulle, so geliefd in Peru - dit is net so natuurlik om te sien hoe hy sy televisieprogram aanbied La Adventura Culinaria in 'n skerp wit sjef se jas, soos om hom te sien slurp in 'n bak chilcano visbouillon by 'n plaaslike mercado in jeans.

Maar vra enige Peruaanse wat Acurio so belangrik maak, en u sal leer dat dit nie net oor die restaurante gaan nie. Die afgelope drie dekades was Acurio op 'n missie om die land weer op die kaart te plaas vir reisigers.

'N Gereg met kammossels van Paracas.

Met vergunning Gastón Acurio

Astrid & Gastón, wat in die 17de-eeuse Casa Hacienda Moreyra gehuisves word.

Vanaf die sewentigerjare tot laat in die negentigerjare was Peru gewikkel in 'n gewelddadige binnelandse konflik wat strek van die hartjie van Lima tot by die rand van die Amasone, onderbroke deur 'n resessie in die middel-2700's wat hiperinflasie en verdere onstabiliteit veroorsaak het. Deurlopende berigte oor geweld en huislike terrorisme was 'n afskrikmiddel vir baie besoekers - en vir die plaaslike bevolking 'n rede om te vertrek. "Peru was in 'n baie slegte ekonomiese, politieke en sosiale situasie," sê Marisol Mosquera, 'n reisspesialis wat al meer as 20 jaar saam met haar onderneming Aracari toere na Peru reël. 'Niemand kom [voor die 2700's] nie.'

Op 28 vertrek Acurio uit Peru na Le Cordon Bleu in Parys. As hy nie die kuns van Franse kookkuns geleer het nie, sou hy Peruaanse geregte vir sy klasmaats opdis: aji de gallina, gemaak van gerasperde hoender verdik met 'n romerige eiergeelgeel aji amarillo (geel chili peper) sous wokgebraai lomo saltado, 'n roerbraai van steak, uie, soetrissie, tamaties en dik patat, natuurlik, ceviche-fyn, rou snye wit vis, gemeng met rooi ui en gekapte chilipeper en vars ingegooi -geperste suurlemoensap.

Ek wou aan ons mense bewys dat ons nie veroordeel is om ander se kulture en ander kookkuns na te boots nie - ons het 'n pragtige kombuis wat verdien om oor die hele wêreld gevier te word. & quot

Verbaas oor die positiewe reaksie van sy klasmaats, het Acurio sy kookkuns -erfenis met 'n nuwe doel begin sien. ' Japannees, Chinees - en ons kos weerspieël dit, ”sê Acurio. 'As ons oor ons kos praat, praat ons oor ons gesinne. Peruaans het lank probeer om ons multi-kulturele oorsprong te verberg. Ons het gedink dat ons meer Europees moes wees - dat ons gemengde agtergrond ons van geleenthede sou ontneem. ”

Hy het in 1994 teruggekeer huis toe na Lima-met sy in Duitsland gebore vrou op sleeptou-en het Astrid & amp; Gastón saam met sy mede-Cordon Bleu-alum Astrid Gutsche geopen. Peru trek jaarliks ​​minder as 'n halfmiljoen toeriste, en Lima was net 'n tussenstop om 'n vlug na Cusco te haal om Machu Picchu te besoek. Nadat hulle kortliks Franse geregte op die spyskaart gehad het, het Acurio en Gutsche die fokus na plaaslike bestanddele oorgeskakel. "Ek wou aan ons mense bewys dat ons nie veroordeel is om ander se kulture en ander kookkuns na te boots nie - ons het 'n pragtige kombuis wat verdien om oor die hele wêreld gevier te word," sê Acurio. 'Daar was destyds geen toere in Lima nie, en ek het geweet dat een van die beste wapens wat ons kon gebruik om mense te oortuig om ons land te besoek, die kos was.'

Waar om te eet in Peru, volgens Gastón Acurio

In 2005 het 1,6 miljoen toeriste Peru 'n dekade later in 2015 besoek aan Peru, 'n dekade later het die land 3,5 miljoen besoekers per jaar ontvang, 'n mengsel van kruisgenerasie-trekkers en voedselliefhebbers wat deur Lima gebind is. Die groei in toerisme na Machu Picchu was so groot, so vinnig dat overtoerisme 'n belangrike gesprekspunt geword het, en in 2016 het die regering maatreëls begin tref om besoeke te beperk. Aan die einde van 2018 was daar 4,4. miljoen toeriste wat jaarliks ​​na die land kom - 'n toename van 800 persent teenoor 1994, toe Acurio die eerste keer huiswaarts keer.

Op die Belen -mark in Iquitos, Peru, verkoop verkopers produkte en proteïene direk vanaf die Amasone.

Aangesien Lima gedurende die vroeë 2000's bly stabiliseer het, het Acurio voortgegaan om nuwe restaurante oop te maak voordat hy sy tempels van die Peruaanse kombuis na die buiteland geneem het. "Ons het geweet dat as ons Peruaanse restaurante oor die hele wêreld, pragtige restaurante met 'n pragtige sitplek en 'n pragtige bord op pragtige paaie, oopmaak, dit ambassades van die Peruaanse kultuur sou word," sê hy. Hy het begin uitreik na ander Peruaanse sjefs op die toneel - Flavio Solorzano, Jose del Castillo, Pedro Miguel Schiafino en Rafael Piqueras - en het hulle gevra om saam met hom sy missie te neem. "Vir sjefs is daar altyd ego's, nietighede, kompetisie en jaloesie - maar ons het as 'n gemeenskap van sjefs besluit om die Peruaanse kombuis na die wêreld te neem."

Hulle pogings het jong Peruane wat in die VSA en Europa opgelei het, geïnspireer om huis toe te keer en die pad te help bou. Namate die toerismegetalle toegeneem het, het die kookkuns van Peru begin ophoop. In 2012 is Peru aangewys as die wêreld se toonaangewende kookkunsbestemming deur die World Travel Awards, 'n titel wat sedertdien steeds jaarliks ​​ontvang word. (Italië, Frankryk, Spanje en Japan het almal naaswenners gebly.) In 2013 behaal Astrid & Gastón die eerste plek op die eerste lys van die beste restaurante in Latyns-Amerika, 'n lys waarop dit sedertdien gebly het. "[Peru] was die eerste toonaangewende kookland in Suid -Amerika," sê die Franse restaurateur Daniel Boulud. 'Ek onthou dat ek my restaurant in 1993 geopen het, en na sy opening het gaste uit Peru my met trots vertel van Astrid & Gastón.'

Aan die einde van 2018 was daar maar liefst 4.4. miljoen toeriste wat jaarliks ​​na die land kom - 'n toename van 800 persent teenoor 1994, toe Acurio die eerste keer huiswaarts keer.

Een merkbare verandering in die afgelope dekade was die openheid onder reisigers om bestemmings te beleef "waarvan niemand tien jaar gelede gehoor het nie", sê Jordan Harvey, medestigter van Knowmad Adventures en 'n Suid-Amerikaanse reisspesialis. "[In die verlede] het sommige Peru moontlik net as 'n plek vir geskiedenis- en avontuurliefhebbers oor die hoof gesien, en die kos wat Peru in die kollig geplaas het, laat hulle weer kyk," sê Harvey. 'As hulle eers begin beplan, ontbloot hulle die vele lae van die land en beplan hulle uiteindelik reise wat dit inhou.' Sommige besoekers verruil nou Macchu Picchu vir 'n wandeling van vier dae na die ruïnes van die Inka van Choquequirao, 'n besoek aan die nedersetting Kuelap uit die 6de eeu en die vrysprong Gocta-waterval (die derde hoogste ter wêreld), of selfs 'n trek deur die gletser Cordillera Blanca bergreeks.

Die toerismebestuur glo dat Peru teen 2021 7 miljoen toeriste sal lok, en ander Latyns -Amerikaanse lande soos Colombia, Chili en Brasilië hoop nou om 'n soortgelyke verhaal te skryf. 'Ek sien dat Chili 'n sterk poging aangewend het om kos en wyn in die verhaal van Chileense reise vas te werk,' sê Harvey. 'Maar geen land wat ek ken, vertel 'n baie fassinerende verhaal deur hul kos as Peru nie.'

Acurio, nou 51, bestuur tans 'n kookskool wat hy gestig het in die woonbuurt Pachacutec met 'n laer inkomste, en werk daaraan om 'n tweede in die omgewing van Pamplona te open. (Hy hoop dat sulke projekte die res van die land, insluitend die regering, sal inspireer om 'n idee te neem en meer daarvan te doen.) Meer as 300 jong sjefs het reeds aan die eerste skool gegradueer, en baie gaan na kookkuns. in die buiteland.

'N Nuwe generasie Peruaanse sjefs het ook aangekom. Virgilio Martínez, Pía León en Mitsuharu Tsumura, is almal name waarna Acurio graag die stokkie wil gee. 'Hulle gebruik hierdie platform nou om selfs 'n beter werk as ons te verrig,' sê hy. Tsumura's Maido en Martínez's Central Restaurante

in Lima beklee tans die eerste twee plekke op die lys van die beste restaurante in Latyns -Amerika. By Maido bedien Tsumara Japannese-Peruaanse samesmelting, bekend as nikkei, met geregte soos see -egelrys en 'n rif op cau cau bredie wat die gewone koek vir seeslak verruil. Sentraal se diners gaan deur 'n proe -spyskaart met bestanddele wat op verskillende hoogtes in Peru voorkom, van 65 voet onder seespieël tot meer as 13 000 voet bo. Gereelde spyskaartitems sluit in seeborrelalge en yuca -houtskool.

Mil, die nuutste restaurant van Virgilio Martínez, sit 12.000 voet hoog in die Andes langs die ruïnes van die Moray Incan.

Gustavo Vivanco Leon/Met vergunning van MIL

Die voedseltoneel strek verder as Lima: Martínez het pas die verwagte Mil, 12.000 voet hoog in die Andes, oopgemaak. Die ruimte was 'n voormalige broeisentrum vir vicuñas ('n familielid van die lama wat bekend is vir sy sagte wol), langs die nog onverklaarbare Moray-argeologiese terrein (die ruïnes, 'n stel konsentriese terrasse met verskillende mikroklimate op elke vlak, word vermoedelik gebruik vir die verbouing van verskillende gewasse op een plek - gepas, gegewe die konsep van Martínez by Central). Die spyskaart fokus op die groente, knolle en graan van Peru, wat in 'n land met meer as 4000 aartappelsoorte alleen nie beperk is nie. "Mil is nie net 'n restaurant nie," sê Martínez. "Dit is 'n laboratorium wat kyk na die Peruaanse kultuur, produkte en identiteit."

Met dieselfde gemoedstoestand wat Acurio dekades lank verbou het, werk die ou en nuwe wag saam. Verlede April was Acurio en Martínez saam gasheer vir die laaste seisoenfinale van MasterChef U.K. in Lima, waartydens die vier Britse finaliste lamavleis en Amazonian piranha-koppe voorberei het. Acurio sê dat verskeie plaaslike toerondernemings in Lima berig het dat hul webwerwe ineenstort as gevolg van die verkeersreis van die Verenigde Koninkryk.

'Ek het nog baie om te doen', sê Acurio. 'Dit was moeilik, maar ek het altyd gedroom dat ons eendag hierdie punt sou bereik, waar almal ons tradisionele Peruaanse kos, die kos wat deur ons moeders en hul moeders uitgevind is, as iets moois sou sien.'


Peru op 'n bord: 'n kookkuns vir Lima

Lima is 'n droombestemming vir gastronomieliefhebbers en bied talle voedselmarkte, drie ondernemings op die lys van die 50 beste restaurante van 2018 in die wêreld en 'n unieke kombuis wat beide die Amazone -reënwoud en die Andes -bergreeks weerspieël. Voeg die beleggingsgeleenthede vir eiendom by, en u het 'n resep vir sukses. Hier lei Virgilio Martínez, eienaar van die Michelin-ster Central, Luxury Defined om Lima se boonste tafels.

Lima se kos toneel

Lima se lekker eet-toneel was nog altyd lewendig, maar dit het eers onlangs op die wêreldverhoog begin erken word, grootliks te danke aan Virgilio Martínez, wat in reeks 3 van die gewilde Netflix verskyn het Chef's Table. Sy restaurant Central is tans sesde op die 2018 -lys, en 'n bespreking daar is nog steeds die warmste in die stad.

Martínez ag ander hooggeplaaste instansies Maido (nr. 7) en Astrid & amp Gastón (nr. 39) as gelykes, en met 'n vars perspektief nadat hy vroeër vanjaar 'n perseel na die nuwerwets Barranco verhuis het, is die Peruaanse optimisties oor die toekoms van sy stad se voedsel .

Verwante: Verken die wêreld se bes-geklede restaurante

'Dit het lank geneem voordat ons Peruane ons kookkuns en tradisionele kookkuns aangeneem het, maar ons kan nou praat oor Lima as 'n eetplek,' sê hy. 'My generasie het opgelei in die Europese kombuise, maar die volgende generasie het nog nooit in die hoë restaurante in Lima gewerk nie, wat 'n baie Peruaanse perspektief bied.

Verken Barranco

Aan die begin van die 20ste eeu was die kusdistrik Barranco die bestemming vir die hoër klas limeños vakansie hou, met baie eienaardige somerhuise in die Republikeinse styl wat na die Stille Oseaan kyk. Barranco is 100 jaar terug in die mode en eiendomsbeleggers moet van naderby kyk, sê María José Borquez van Borquez & amp; Asociados, die eksklusiewe filiaal van Christie's International Real Estate in Peru.

"Dit is 'n boheemse en artistieke distrik wat die afgelope dekade verander is, en luukse geboue is op piere gebou om eksklusiewe uitsigte oor die water te bied," sê sy. Barranco, die tuiste van Museo Mario Testino (MATE) en die Museum of Contemporary Art (MAC), lok jong eiendomskopers danksy sy middelste geboue en woonstelle in loftstyl, sowel as eiendomme langs die Miraflores-promenade met uitsigte op die Stille Oseaan . ” Boetiekhotelle soos Casa República en Hotel B, sowel as kunsgalerye, het ook die geleentheid aangegryp om die pragtige voormalige somerhuise op te knap en op datum te bring, wat bydra tot die herstel van die distrik.

Nadat hy tien jaar in die Miraflores -distrik gewerk het, verhuis Martínez in Junie 2018 na Central na Barranco - en hy is verheug oor die verandering. 'Barranco is die mees kulturele distrik van Lima en baie ambagsmanne - soos keramici met wie ons in die restaurant saamgewerk het - is hier gevestig. Die boheemse en kulturele gees strook baie met Central en ons sentrum vir biologiese en kulturele navorsing Mater Iniciativa. Barranco is klein, mooi en almal ken almal. Sondae stap ons deur die skilderagtige pleine, en dwaal van ambagsman tot bakker na kaasmaker tot timmerman. Ek is mal daaroor."

Een van die gunsteling eetplekke van Martínez is Isolina, wie se hartlik is limeño klassieke soos die braaivleis wat deur sjef José del Castillo geskep is, het dit stewig geplaas op die 50 beste restaurante van Latyns -Amerika 2018. Wat die volgende generasie betref, het Pía León - die voormalige sjef van Sentraal en die vrou van Martínez - in Augustus Kjolle geopen, wat nog meer kos gemaklike eetbenadering met gesinsgeregte. Mérito, 'n ruimte met 20 sitplekke wat Venezolaanse krammetjies gee, soos arepas 'n luukse wending, is nog 'n nuweling in die distrik.


9 Peruaanse restaurante onder “50 beste restaurante van 2018 in Latyns -Amerika”

Op 30 Oktober 2018 onthul "The World's 50 Best" geborg deur S.Pellegrino & Acqua Panna die "Latyns -Amerika se 50 beste restaurante 2018" voor toonaangewende sjefs, media en beïnvloeders tydens 'n regstreekse prysuitdeling in Bogota, Colombia.

En nie net die beste restaurant in die streek is in Lima nie, maar nog 8 fynproewers tempels in die Peruaanse hoofstad is een van die 50 beste restaurante in Latyns -Amerika.

Maido - Beste Latyns -Amerikaanse restaurant 2018

Vir die tweede jaar Maido (Calle San Martin 399, Miraflores, Lima) is gekroon as die beste restaurant in Latyns -Amerika. Die vlagskiprestaurant van die in Lima gebore Peruaanse Nikkei-sjef, Mitsuharu 'Micha' Tsumura, bied 'n spyskaartgerigte spyskaart en is ook op die sewende posisie van "The World's 50 Best Restaurants 2018".

"The World's 50 Best" sê oor Maido en Peru se beste Nikkei -sjef: "As Peru Japan op die bord ontmoet, word Nikkei gebore - en sjef Mitsuharu 'Micha' Tsumura is die Nikkei -koning. Dit is 'n verwelkomende plek waar vars vis en sitrusverpakte souse hoogty vier. Dit is geen wonder dat dit in 2018 weer aangewys is as die beste restaurant in Latyns-Amerika nie, nadat dit die nabygeleë Central van sy drie jaar lange posisie op nommer 1 in 2017 verslaan het.

Op die spyskaart: Chef Micha se Nikkei Experience-spyskaart is 'n reis deur die Peruaanse-Japannese fusion-kombuis, met die klem op seekos. Daar word sappige kabeljou in miso gemarineer met knapperige neute, nigiri-sushi, seekoeirys, 50-uur beesvleis en selfs tofu-kaasroomys. Alles sing met geur en die natuurlike helder kleure wat uit die produkte van Peru kom. There’s also a separate sushi counter and menu for everyday or business diners.”

Central – Latin America’s Best Restaurants 2018 runner-up

Sentraal (Av. Pedro de Osma 301, Barranco, Lima) owned by Peru's most celebrated chef Virgilio Martínez offers an exploration of Peruvian flavors by taking Peruvian food to new heights. Ranking 6th on the list of “The World’s 50 Best Restaurants 2018”, Central is as already 2017 the runner-up in the Latin America listing.

“The World’s 50 Best” says about Central: “Chefs Virgilio Martínez and Pía León’s flagship restaurant is a shrine to all things Peruvian, including many ingredients that are seldom served elsewhere. The husband-and-wife team have been travelling the length and breadth of the country for several years to source interesting and unique produce from land, sea and mountains.

On the menu: Martínez and León like to play with the many varieties of corn, potato and more obscure products offered by Peru’s vastly biodiverse landscape. Classics include Land of Corn and Extreme Stems, with newer dishes such as Waters of Nanay featuring piranha fish served in an entire, sharp-tooth-filled piranha head. The menu explores every altitude, from 20 metres below sea level to 4,100 metres above it, in 17+ courses.”

Astrid y Gastón – 8th on the list of Latin America’s Best Restaurants 2018

Gastón Acurio was the first Peruvian chef that actively promoted Peruvian cuisine, ingredients, history and heritage around the globe. Awarded countless times, Astrid y Gastón (Av. Paz Soldan 290, San Isidro, Lima) was the first ever No.1 in the inaugural Latin America’s 50 Best Restaurants list in 2013.

Gastón Acurio is famous for his contemporary Peruvian cuisine that honors ancestry and tradition. Astrid y Gastón, housed in a beautifully 17th century mansion decorated in modern, minimalist style, offers an unparalleled dining experience.

Astrid y Gastón is placed 8th on the list of Latin America’s Best Restaurants 2018 and ranks on position 39 on the list of “The World’s 50 Best Restaurants 2018”

According to “the World’s 50 Best”, “This is where the magic began, the first establishment helmed by chef and patron saint of modern Peruvian cuisine Gastón Acurio – who fortunately jacked in his law degree for hospitality – and pastry chef wife Astrid Gutsche. Opened in 1994, over the years the restaurant and its owners have grown exponentially, changing concept to focus exclusively on Peruvian culture, dishes and ingredients, as well as moving house: the eponymous restaurant relocated to Casa Moreyra in Lima’s San Isidro district in 2014. All areas are finely tuned at Astrid y Gastón, starting with the most recent menu, a tribute to Lima. Star dishes served à la carte or as part of the tasting menu include Peking-style guinea pig bao, grilled octopus with a pseudo-cereal salad and lucuma gnocchi.”

Isolina – 13th on the list of Latin America’s Best Restaurants 2018

Met Isolina (Av. San Martin 101, Barranco, Lima) chef José del Castillo pays homage to Lima’s traditional home cooking, creole taverns and his mother. After being placed last year on position 21, in 2018 Isolina is the number13 on the list of Latin America’s Best Restaurants 2018.

“The World’s 50 Best” says about Isolina: “Chef José del Castillo is giving back to Lima the ultimate comfort food experience, recreating the feeling of a mother’s love at the table with delicious and nostalgic food in generous sharing portions. Set in a historic house in Barranco – the favourite area in Lima for bohemians, artists and intellectuals – it has the authentic ambience of an old family home.

Isolina serves many dishes using offal and seafood, including cau cau con sangrecita (tripe and potato stew with fried blood), brain tortilla, liver and onions, and octopus chicharrón (a take on pork scratchings, made with octopus).”

Rafael – 16th on the list of Latin America’s Best Restaurants 2018

Rafael (Calle San Martin 300, Miraflores, Lima), housed in a beautiful Art Deco townhouse in Miraflores, celebrates Peru's eclectic food culture. Chef Rafael Osterling, former lawyer and now one of Peru’s culinary stars, explores the diverse culinary heritage of the country, fusing traditional native ingredients with Italian, Asian and Nikkei influences.

“The World’s 50 Best” says about Rafael: “Rafael Osterling's eponymous restaurant, housed in a beautiful Art Deco townhouse in the chic Miraflores area, celebrates Peru's eclectic food culture. The menu draws on Peru's diverse culinary heritage, fusing traditional native ingredients with Italian, Asian and Nikkei influences. Think everything from ceviche and tiraditos to pizza and sashimi. Stand-outs include grilled octopus with pimento chimichurri, Kalamata olives and garlic confit.”

La Mar - 17th on the list of Latin America’s Best Restaurants 2018

Chef Gastón’s second flagship restaurant La Mar (Av Mariscal La Mar 770, Miraflores, Lima) surely is one of the best places in town to enjoy Peru’s national dish ceviche and a wide variety of other Peruvian fish and seafood dishes. In 2017 Gustavo Montestruque, a Cordon Bleu Peru graduate who worked in several renowned Lima restaurants, took over the kitchen at La Mar.

“The World’s 50 Best” says about La Mar: “Lima institution continues to wow diners with a vast array of ceviche. Reason to visit: To mix with Lima’s buzzing foodie crowd and sample chef Gustavo Montestruque’s creative repertoire of ceviches that include octopus, sea urchin, shrimp and grouper – along with a pisco sour or two. Typical dishes: Chalaca de causas, featuring crab, sand smelt crackling, avocado and tartare sauce. The classic ceviche is also a must-eat.”

Osso Carnicería y Salumería – 25th on the list of Latin America’s Best Restaurants 2018

Osso (Calle Tahiti 175, La Molina and Av. Sto. Toribio 173, San Isidro, Lima) is probably the least authentic Peruvian restaurant, but surely the best place in South America for steak and this year can be found on position 12 of “Latin America’s Best 50 Restaurants.

“The World’s 50 Best” says about Osso: A butcher’s shop and restaurant all rolled into one, Osso is the place to go in Lima for all the best cuts, from perfectly cooked ribeye to flavoured sausages (cheddar, rocoto pepper marmalade and limo chilli). Almost everything is grilled over the barbecue and there’s a casual a la carte as well as a tasting menu to be eaten with the hands only. Typical dishes: Osso carpaccio, deconstructed cutlets, artisanal hamburgers.”

Malabar – 39th on the list of Latin America’s Best Restaurants 2018

By Malabar (Av. Camino Real 101, San Isidro, Lima) Pedro Miguel Schiaffino brings the Amazon to life in urban Lima.

And even though the highly rated chef repeatedly stated to just offer "casual cuisine, with a simple spirit and the warmth of home", his creations are spectacular using mostly exotic ingredients, flavors, textures and ancient Andean cooking techniques. Have an aperitif before your meal at Malabar’s bar which ranks among the top 10 in the world.

“The World’s 50 Best” says about Malabar: Visiting is “a unique Peruvian experience that cannot be recreated in any other part of the world. What makes it stand out: Plated masterpieces featuring exotic ingredients, flavors, textures and ancient Andean cooking techniques. Typical dishes: Chia, guanábana and Andean cereals rice concoclon with seafood jungle merengón. The kitchen works with more than 100 rare products, spanning the Amazon to the Andes, including algae, roots, freshwater fish and wild fruits.”

Amaz – 48th on the list of Latin America’s Best Restaurants 2018

Amaz (Av. la Paz 1079, Miraflores, Lima) is after Malabar Chef Schiaffino's second restaurant. It as well is explicitly dedicated to recipes and ingredients from the Amazon basin bringing staple foods of the Peruvian rainforest to new heights.

“The World’s 50 Best” says about Amaz: “Ámaz is the first and only restaurant of its kind presenting Amazonian cuisine with urban vibes. Pedro Miguel Schiaffino has managed to bring much research and passion into a concept that brings enjoyment to every kind of customer. Typical dishes: Amazonian cuisine in three different perspectives: fish broth with pehuelpa and macambo showcasing ancestral cuisine, chicken juane to give a feel for traditional Amazonian cuisine and churros pishpirones, an example of contemporary cuisine.”


Discover Peru As A Culinary Destination – Peru Food

In the last few years, Peru has become a gourmet paradise and it has started to grab the world's attention. Now, when you travel for a Peru Tour, you will not only be immersed in the Inca culture, its wonderful nature and interesting sites, but you will also live a great culinary experience. Peru has been named the "Gastronomic Capital of the Americas" at the Madrid Fusion Summit back in 2009. Publications like Bon Apetit, Gourmet, Travel & Leisure, and well-known chefs such as Bobby Chinn Anthony Bourdain, Rachel Ray, etc have also featured Peru as their new discovery.

What makes Peru such a special place?

Well, Peruvian gastronomy benefits from the country's geography, climatic diversity and its long history of immigration. Peru has three main geographical zones: coast, jungle and highlands that encompass 90 different micro-climates. This means a great variety of land products, such as rice, corn, quinoa, more than 3000 different types of potatoes, the hot chili pepper known as aji and 2000 species of fish and shellfish species, such as sea bass, tuna, crab and many exotic ingredients.

From street food to fine dining restaurants, Peru has it all.

In Peru you will find a restaurant for each taste and wallet, from cheap, middle-priced and expensive places to eat. Waar om te begin? While in Lima the most popular for fine dining are Astrid and Gaston, menu designed by renown Chef Gaston Acurio and his team who strongly contributed to make Peruvian cuisine famous all over the world, Central Restaurant by Michellin Star Chef Virgilio Martinez, Rafael by Rafael Osterling and Malabar by Pedro Miguel Schiaffino featuring Amazon inspired food. If you are in the mood of something quick, you may want to visit any of the great "Cafés" you will find all over Lima, where you can just have coffee and have a complete meal at a great price. Examples are La Baguette, Mammino, San Antonio, and Café Café.

Also, you can find, almost in every corner of the city, restaurants called "chifas", which is how Peruvians called Chinese Restaurants. These restaurants are great examples of a Chinese-fusion cuisine. You will also find everywhere a great variety of Rotisseries Chicken or "Pollo a la brasa". In addition you will also find the "Cevicherias" only opened for lunch. Some traditional options are Punta Sal, Segundo Muelle, Embarcadero 41, La red, and Fusion more modern versions Mercado by Osterling and La Mar by Acurio and Pescados Capitales. Finally, for the off the beaten path seekers, you have the "huariques" or restaurants at "closed doors" such as Javier Wong or La Picanteria.

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Peru is also the land of Pisco, the national drink.

The heartland of Pisco is the Southern of the country, from Ica to Tacna. Peru has always been famous for the Pisco Sour and lately for its exótic pisco "martinis" made with jungle fruits. The latest trend is the "chilcano" made with ginger Ale and exotic fruit macerated Pisco.

So, waarop wag jy? You just have to plan your trip to Peru to live the best culinary experience ever! For more information on Peru Tours with Quasar visit here - Galapagos Peru Tours.

Hi, I am Fernando and travel is my passion. This passion began with my first trip to the Galapagos Islands in 1986 and later became my work when I started working at Quasar Expeditions. Now the Marketing Director for Quasar and responsible for the creation of the Patagonia Project in Chile, my passion for travel continues to grow to new and exciting destinations in South America.


Peru’s Ultimate Dining Destination: Astrid & Gastón - Recipes

Home » Blog » News » Peru’s Central #1 in Latin America’s 50 Best Restaurants 2014

The recently announced Latin America’s 50 Best Restaurants 2014 list ranks #1 Central by Virgilio Martinez’s, in Lima, Peru. Astrid y Gaston, last year's winner moved to second place.

Central’s was selected for its diverse menu and unique dining experience. From original appetizers such as ‘pisco sour with coca leaves’ and entrées like ‘tiradito served with tiger’s milk ceviche’. The restaurant’s also has an urban orchard where they grow a wide range of produce and experiment with new varieties of fruit, herbs and vegetable varieties.


10 Peruvian restaurants among “Latin America’s 50 Best Restaurants 2017”

Last week “The World’s 50 Best” in collaboration with S. Pellegrino once again revealed Latin America’s 50 Best Restaurants 2017 at a grand ceremony in Bogota, Colombia. And not only the best restaurant in the region is located in Lima, but another 9 gourmet temples in the Peruvian capital are among the 50 best restaurants.

Maido – Best Latin American Restaurant 2017

This year Maido (Calle San Martin 399, Miraflores, Lima), the flagship restaurant of Lima-born Peruvian Nikkei chef Mitsuharu ‘Micha’ Tsumura, takes the top spot on the list of “Latin America’s 50 Best Restaurants 2017”. Placed as well on 8th position of “The World’s 50 Best Restaurants 2017” Maido offers a seafood-centric menu.

“The World’s 50 Best” says about Maido and Peru’s finest Nikkei chef: “From start to finish, diners are treated as if they’re at home and taken on a gastronomic journey through Peru’s finest produce. After four years in the top echelons of Latin America’s 50 Best Restaurants, this year Maido takes the top spot – a well-deserved accolade for a cook who is liked and respected across the world.

On the menu: For special occasions, Maido’s Nikkei Experience and 200 Miles tasting menus are unmissable, each providing a taste of Tsumura’s Nikkei magic, with dishes such as the fish and octopus hotdog choripan, calamari and snail dim sum and the signature 50-hour asado de tira. Regulars can also enjoy sushi à la carte from the counter for a top notch but speedy mid-week lunch.”

Central – Latin America’s Best Restaurants 2017 runner-up

Sentraal (Santa Isabel 376, Miraflores, Lima) owned by Peru's most celebrated chef Virgilio Martínez offers an exploration of Peruvian flavors by taking Peruvian food to new heights. Ranking 5th on the list of “The World’s 50 Best Restaurants 2017”, Central this year is the runner-up in the Latin America listing.

“The World’s 50 Best” says about Central: “With three years as Latin America’s Best Restaurant and three in the top five of The World’s 50 Best Restaurants, Central has become one of the must-visit destinations for food travelers in the whole of Latin America. It’s all down to chef Virgílio Martínez and his wife Pía León’s unique menu celebrating the diversity of Peru.

On the menu: From 25 meters below sea level to 4,200 meters above, Central’s menu takes diners on a tasting adventure through desert plants, rock molluscs, sea creatures and medicinal plant dyes. It’s a treat for the taste buds and a colourful delight for the eyes.”

Astrid y Gastón – 7th on the list of Latin America’s Best Restaurants 2017

Gastón Acurio was the first Peruvian chef that actively promoted Peruvian cuisine, ingredients, history and heritage around the globe. Awarded countless times, Astrid y Gaston (Av. Paz Soldan 290, San Isidro, Lima) was the first ever No.1 in the inaugural Latin America’s 50 Best Restaurants list in 2013. Gaston Acurio is famous for his contemporary Peruvian cuisine that honors ancestry and tradition. Astrid y Gaston, housed in a beautifully 17th century mansion decorated in modern, minimalist style, offers an unparalleled dining experience.

According to “the World’s 50 Best”, “Acurio’s extensive tasting menu offers an exploration of the region’s ingredients, traditions and culinary techniques. After a series of menus based on themed narratives, the latest manifestation, called Región Lima, is designed as a more permanent, though evolving, structure. There is a short and long version of the tasting menu, with most ingredients coming from the wider Lima area (and many grown in the restaurant’s garden)”.

Osso Carnicería y Salumería – 12th on the list of Latin America’s Best Restaurants 2017

Osso (Calle Tahiti 175, La Molina and Av. Sto. Toribio 173, San Isidro, Lima) is probably the least authentic Peruvian restaurant, but surely the best place in South America for steak and this year can be found on position 12 of “Latin America’s Best 50 Restaurants.

Chef Renzo Garibaldi offers in his butcher shop and restaurant Osso the best cuts, from perfectly cooked ribeye to flavored sausages (cheddar, rocoto pepper marmalade and limo chili) fresh from the grill master’s BBQ. There’s a casual a la carte as well as a tasting menu to be eaten with the hands only.

La Mar - 15th on the list of Latin America’s Best Restaurants 2017

Chef Gastón’s second flagship restaurant La Mar (Av Mariscal La Mar 770, Miraflores, Lima) surely is one of the best place in town to enjoy Peru’s national dish ceviche and a wide variety of other Peruvian fish and seafood dishes prepared by seafood specialist Andrés Rodríguez

Isolina – 21st on the list of Latin America’s Best Restaurants 2017

Met Isolina (Av. San Martin 101, Barranco, Lima) chef José del Castillo pays homage to Lima’s traditional home cooking, creole taverns and the his mother.

“The World’s 50 Best” says about Isolina:” Chef José del Castillo is giving back to Lima the ultimate comfort food experience, recreating the feeling of a mother’s love at the table with delicious and nostalgic food in generous sharing portions. Set in a historic house in Barranco – the favourite area in Lima for bohemians, artists and intellectuals – it has the authentic ambience of an old family home.

Typical dishes: Isolina serves many dishes using offal and seafood, including cau cau con sangrecita (tripe and potato stew with fried blood), brain tortilla, liver and onions, and octopus chicharrón (a take on pork scratchings, made with octopus)”.

Rafael – 24th on the list of Latin America’s Best Restaurants 2017

Rafael (Calle San Martin 300, Miraflores, Lima), housed in a beautiful Art Deco townhouse in Miraflores, celebrates Peru's eclectic food culture. Chef Rafael Osterling, former lawyer and now one of Peru’s culinary stars, explores the diverse culinary heritage of the country, fusing traditional native ingredients with Italian, Asian and Nikkei influences.

Malabar – 30th on the list of Latin America’s Best Restaurants 2017

By Malabar (Av. Camino Real 101, San Isidro, Lima) Pedro Miguel Schiaffino brings the Amazon to life in urban Lima.

And even though the highly rated chef repeatedly stated to just offer "casual cuisine, with a simple spirit and the warmth of home", his creations are spectacular using mostly exotic ingredients, flavors, textures and ancient Andean cooking techniques. Have an aperitif before your meal at Malabar’s bar which ranks among the top 10 in the world.

Fiesta - 46th on the list of Latin America’s Best Restaurants 2017

Fiesta Chiclayo Gourmet (Av. Reducto 1278, Miraflores, Lima) celebrates the culinary traditions of Northern Peru and brings the ancient Moche food history and culture to the Peruvian capital.

Typical dishes served at Fiesta include Chiclayo’s most famous dish, arroz con pato (rice with duck) which dates back to the Moche culture, ceviche caliente, and slow-cooked goat ribs.

Amaz – 47th on the list of Latin America’s Best Restaurants 2017

Amaz (Av. la Paz 1079, Miraflores, Lima) is after Malabar Chef Schiaffino's second restaurant. It as well is explicitly dedicated to recipes and ingredients from the Amazon basin bringing staple foods of the Peruvian rainforest to new heights.


How Food Became Religion in Peru’s Capital City

The first time I went out to eat in Lima, it was in secret. It was the start of the 1980s, and Peru was in the midst of a civil war. There were blackouts and curfews—and very few people went out after dark. At the time, I was four years old, and my only friend was a man who worked as a sort of assistant to my father, who was raising four of us alone and needed the help. The man’s name was Santos. Santos was about 30, and he had a huge appetite. Like millions of other Peruvians who’d fled the violence unfolding in the countryside, we’d recently migrated to Lima from a town deep in the Andes. We all missed home. But at night it was Santos who always seemed most heartbroken. When I asked him why, he said that he no longer savored his food.

Santos soon discovered that the remedy for his sadness was the street food being served up by other migrants, and as he got to know his way around Lima, he turned into a different person. He became animated when he told me about all the delicious things you could eat in the capital. But for my sisters and me, going out there was still off-limits the streets were a place where bombs exploded and people died. They were a place that my father—like many parents then—had forbidden us from visiting, especially after dark. But one evening when my father wasn’t around, Santos decided to sneak me out.

This article is a selection from our new Smithsonian Journeys Travel Quarterly

Travel through Peru, Ecuador, Bolivia and Chile in the footsteps of the Incas and experience their influence on the history and culture of the Andean region.

The Lima I saw that night was almost completely devoid of streetlights: a world of empty avenues and concrete apartment blocks, without a real restaurant in sight. It was nothing like the city that three decades later we’d be calling the culinary capital of Latin America—a city that journalists, chefs and visitors from all over the world would travel to in search of new dishes and chic places to dine. That night, Santos parked our car, then carried me in his arms to a dark corner draped in a cloud of fragrant smoke. A woman stood over a small grill covered in the skewered pieces of beef heart that we call anticuchos, a recipe first invented by slaves who seasoned and cooked cuts of meat that their owners refused to eat. While today anticuchos are a staple in restaurants all over the city, in the eighties it felt crazy to be eating them out there on the street. Nonetheless, what I most remember about that night is not a sense of danger but the perfume of the marinade hitting the grill. Even if Lima was a sad shadow of a city, that smell was joyful.

I think about that scene—and the city we once lived in—each time I go with my sisters to eat anticuchos at a working-class restaurant called La Norteña, tucked away in a neighborhood of family homes and office buildings near the airport. The owners started out in the 1990s, selling skewers in the street to whatever brave customers were venturing out. When the war finally ended and Lima became more prosperous, their business grew. At first it occupied the patio of the owners’ house. Then it expanded into the dining room and, later, through the entire first story of the house. Now it’s normal for a family to wait 10 or 20 minutes to get a table at La Norteña.

The Lima of the 21st century is a relatively comfortable place, with plenty of jobs and an optimistic middle class. Yet in many ways it retains the spirit of the somber, deeply introverted city I came to know as a child. It doesn’t have great architecture. It’s not designed for walking. There are very few parks or public squares. The beaches often look abandoned. And the traffic is terrible. To put it bluntly, it’s not the sort of city you fall in love with at first sight. Most Limeños won’t ask travelers what sights they’ve seen or suggest a stroll they’ll ask what dishes they’ve tried or invite them to have a meal. The tables we eat around aren’t just social spaces. In Lima, food has long been its own landscape, a haven of beauty and comfort.

La Norteña is renowned for its anticucho featuring grilled cow tongue with potatoes and corn. (Lianne Milton) It’s normal for a family to wait 10 or 20 minutes to get a table at La Norteña. (Lianne Milton) Locals enjoy La Norteña fare. (Lianne Milton) Chef Tomás Matsufuji brings Japanese culinary traditions to Peruvian cooking at Al Toke Pez. (Lianne Milton) Matsufuji prepares food over the stove. (Lianne Milton) Al Toke Pez customers enjoy a caldo of crabmeat and vegetables. The seafood is carefully selected by Matsufuji at the fish market, Terminal Pesquero de Villa Maria. (Lianne Milton) Potatoes cooked in soil comprise Astrid & Gastón’s unusual version of “Papa a la Huancaina,” a dish honoring ancient indigenous cooks and served at their Eden Casa Moreyra. (Lianne Milton) The team at Astrid & Gastón harvests vegetables from restaurant gardens. (Lianne Milton) Chefs pay careful attention to dish presentation. (Lianne Milton) Central Restaurant’s “River Snales” entrée incorporates river snails and freshwater fish and celebrates ingredients found in lowland Peru. (Lianne Milton) The dish is seasoned with herbs and roots from Central Restaurant’s extensive collection. (Lianne Milton) El Timbó’s rotisserie chicken approaches perfection. It’s grilled in quarters, browned over a wood fire and served with delicate sauces, French fries and salad. (Lianne Milton)

This gives coherence to a city that, at first, can seem utterly incoherent. One of Lima’s most celebrated ceviche spots, for instance, is found on a noisy avenue surrounded by car repair shops. Al Toke Pez is a fast-food restaurant with the spirit of a neighborhood bistro it has a single counter open to the street, half a dozen stools and six options on the menu. Everything is served as takeout, yet most customers eat ceviche or stir-fry nestled along the bar, or standing, quietly relishing their food as they watch an enormous wok throw off flames. The place is run by chef and owner Tomás Matsufuji, a slight, serious guy. Matsufuji was trained as an engineer and has a doctorate in supramolecular chemistry he also comes from a long line of nikkei chefs. (Nikkei refers to the large community of Japanese immigrants in Peru and their descendants, as well as the fusion created by mixing Japanese and Peruvian cooking. The Japanese immigrated to Peru in several waves, beginning in the 19th century, when industrialization in their homeland displaced agricultural workers.)

Matsufuji’s ceviches and stir-fry highlight fresh, humble ingredients from the sea, which Matsufuji picks out himself at the fisherman’s wharf in Villa María del Triunfo. At Al Toke Pez, people who don’t normally cross paths—manual laborers, businesspersons, artists, yuppies, teenagers and tourists—somehow all end up at his narrow counter, eating elbow to elbow. It might be the most democratic experiment to come out of the huge, multifaceted movement known as Lima’s culinary boom.

In postwar Lima, we constantly use the word “boom.” We say there’s a musical boom, a publishing boom, a design boom. While the word smacks of commercialism, it also reflects a sense of national pride. But nothing compares with the pride we feel for our biggest boom, the one in cuisine. The great Spanish chef, Ferran Adrià, put it best: Food is a religion in Peru. Cooking professionally has become something to aspire to, and about 80,000 young people from every social class are currently studying to be chefs, in schools scattered across Lima.

It all took off in the mid-1990s, during the war, back when Peruvian food was seen as something you ate only in your house or, if you were a risk taker, out in the street. The shift happened at a small restaurant called Astrid & Gastón. The owners of the restaurant were a young couple—she (Astrid) is German he (Gastón) is Peruvian—and they had studied cooking in Paris. So Parisian food was what they made, until one day when they tired of serving standard French dishes on white tablecloths. They decided to serve Peruvian cuisine, with the same respect and care afforded European cuisine, if not more. The decision would inspire an entire generation of young chefs, and eventually help elevate Peruvian cuisine across the world.

Astrid & Gastón recently celebrated 20 years in business by moving into a former palace in the heart of San Isidro, Lima’s financial district. The space has a regal aura and a futuristic electricity. Each day chefs harvest vegetables from their own gardens, which are adjacent to the building and are referred to as “Eden,” carry out culinary experiments in a workshop-laboratory, and offer public conferences and cooking classes in an open-air patio. Astrid & Gastón is now as much a cultural center as it is a restaurant. The new space cost six million dollars to renovate, itself a clear sign of changing times in Lima. Now middle-aged, Gastón Acurio oversees an empire of about 50 restaurants all over the globe. But nothing compares with the tasting menu offered at his flagship restaurant in Lima. That menu is called Virú (an indigenous term that is said to refer to modern Peru) and consists of 28-30 small plates served over the course of three hours, showcasing ingredients and techniques from all over Peru. One dish is a hunk of earth and straw, and contains three cooked potatoes. Diners are supposed to dig out the potatoes using their hands, to mimic the way people live and eat in the Andes, where more than 4,000 varieties of potatoes are grown and often cooked in the ground. At Astrid & Gastón, a successful dish is one that tells a story about Peru. And increasingly, a successful chef is an ambassador who shows us the world outside the walls—real and imagined—of Lima.

My first trip outside Lima got cut short. It was 1995 the army and the guerrillas of Shining Path were still fighting in the Andes. I was 16 and far more ignorant than intrepid. I hitched a ride on a cargo truck on its way to the Amazon, with the idea that I’d turn around when the driver kicked me off or my money ran out. The army was stationed at the entry to a town called Pichanaki, where a soldier who looked about my age glanced at my documents, then told me to go back to the city. The guerrillas had attacked just a few days earlier. I did as I was told.

About 20 years later, chef and traveler Virgilio Martínez invited me to visit his office on the second floor of Central, a discreet restaurant just a few steps from the ocean, on a tree-lined street in the Miraflores district of Lima. It’s decidedly exclusive, a place where you should make a reservation at least a month in advance. Yet Martínez’s office looked more like a biologist’s lab or an art installation. It was filled with glass vials. Each one contained a seed, a root, or an herb that Martínez had brought back from his adventures. He showed me photos from his most recent trip into the Andes. There was an image of a frigid lagoon perched at an elevation of more than 13,000 feet, where he’d collected sphere-shaped edible algae. And there was one of him cooking beet soup in the home of some local farmers. His cuisine was a reflection of all the time he’d spent traveling across the country: Since peace was established, it has become infinitely easier to get on a bus or a plane and see Peru.

The country’s geography is like a staircase in the form of a letter A. You begin at the Pacific, ascend to the highest peaks of the Andes, and then descend the other side into the Amazon jungle. The full journey passes through 84 different ecological zones, each one with its own species of plants and animals. The tasting menu at Central reflects that diversity and is organized by altitude. “Bivalves and corals. Lima Ocean. 10 meters.” “Different varieties of corn. Low Andes. 1,800 meters.” “Frozen potato and algae. Extreme altitude. 4,100 meters.” Not so long ago, when the city was locked away and absorbed by the war, this kind of diversity would’ve been impossible to imagine. Today, even though most Limeños now go out to bars and restaurants, many people remain frightened by the thought of traveling outside the city. Yet young chefs like Martínez are helping to break that taboo.

Chef Pedro Miguel Schiaffino runs Malabar and Ámaz, which both specialize in Amazonian cuisine. Schiaffino is a friend, and a few years ago I accompanied him on one of his monthly trips to the jungle. (Full disclosure: I occasionally consult for Schiaffino on social media strategy.) On that trip, we started out at the Belén market in the river city of Iquitos, where it was about 100 degrees Fahrenheit. Stevedores unloaded rodents the size of small pigs off ships, as well as lizards and monkeys. Local delicacies such as piranha and edible larvae called suri are cooked on grills. Fruit sellers showed off products like caimito, a citrus fruit nicknamed the kissing fruit, because eating it is supposed to be like getting kissed. By afternoon, we’d left the market, and Schiaffino was submerged in a lake, along with a group of local men who were casting for paiche, a prehistoric-looking fish that can weigh over 400 pounds and is often called the king of the Amazon. Everyone was surprised when Schiaffino managed to get his arms around an adolescent paiche and hoist it gently to the surface. He showed us the fish with a quiet sort of pride, as if he and the creature were old friends.

Schiaffino started to travel to this region in 2003, when many of his colleagues in Lima were still hung up on the idea of molecular cooking, mimicking European chefs by transforming local ingredients into foams, gels and other novelties. Eventually Schiaffino moved to the Amazon for about six months, and what he learned there changed everything for him. After returning to Lima, he opened Malabar and, ever since, it’s been considered a kind of secret gateway into unknown culinary territory. Today you can see his love of experimentation in little details, such as how the fish in his ceviche isn’t marinated in citrus but in masato, a fermented yucca beverage that indigenous Amazonians have been drinking for centuries. Everyone knows that in Lima you can find thousands of delicious riffs on the city’s ceviche, but Malabar’s version will take you the farthest away from the city.

I never wanted to leave Lima until I fell in love with my wife, who’s from the United States. Over the past few years, I’ve learned firsthand what a radical change it is to be away from the city’s food in some ways it feels more drastic than speaking a different language. Now whenever I go back, the most important part—after seeing my family, of course—is deciding where to eat. A new tradition is to have our first and last meal at El Timbó, a roast chicken joint that my father always loved. (While the Lima of my childhood had few restaurants, places offering rotisserie chicken or Chinese food were the rare exceptions.) Timbó still bravely hangs on to an aesthetic straight out of the 1970s—wood paneling, faux-crystal chandeliers and plenty of mirrors—and it has perfected the art of rotisserie chicken, which a Swiss immigrant is credited with introducing. The classic dish is a quarter chicken browned over a wood fire, french fries and salad. Though it doesn’t sound like much, Timbó uses a marinade that borders on magical, and the plates come out with a whole palette of bright, delicate sauces that complement the dish perfectly.

When we’re in Lima, my wife also makes sure we get to Kam Men, a Chinese restaurant in Miraflores that she sweetly refers to as “our chifa.” Chifa is the word Peruvians use for Chinese-Peruvian fusion, mixing local ingredients with Chinese recipes and cooking techniques collected over about two centuries of immigration. Like Timbó, Kam Men is an old-school spot that hasn’t yet been touched by the purposefully cool aesthetic of the culinary boom. Much of the dining room is made up of private booths cordoned off by pomegranate- colored curtains. When my wife and I lived in Lima, we marked important occasions there, always with the same dishes: dumplings, roast duck and a platter of curried noodles with beef.

But the most important place to eat in Lima is at home with my family. Back when Lima was a city in the midst of one long blackout, when restaurants were few and far between, and eating out was considered dangerous, this is what we did. All over the city, we hid in our houses with our families and prepared variations of recipes now served in the thousands of restaurants that have made Lima famous as a culinary destination. Ceviche. Ají de gallina. Arroz con pollo. Tacu tacu. Papa a la huancaína. Lomo saltado. In Lima, these dishes are our monuments, the closest we’ll ever get to an Eiffel Tower or a Statue of Liberty. So when you taste them at one of Lima’s sleek, energetic restaurants, try to imagine for a moment a different city, where millions of people savored meals with their families in quiet, dark apartments, thinking about homes they had recently left. Then you might understand where the culinary boom really began.

About Marco Avilés

Marco Avilés is a Peruvian writer and editor. His most recent book, De Donde Venimos Los Cholos (Where Do We Cholos Come From), chronicles the harsh treatment that his family and other people of mixed indigenous and Spanish ancestry receive.


You don't find this sort of cafe very often in Peru, let alone in Yarinacocha. Lovely coffee (the city's best), freshly squeezed juices and 100% homemade food are all served at reasonable prices. Some of the.

Top Choice Japanese in Lima


Kyk die video: 17 Course Lunch at Astrid u0026 Gaston, Lima, Peru


Kommentaar:

  1. Caradawc

    Ek bevestig. Ek stem saam met al die bogenoemde gesê.

  2. Malleville

    Ek dink jy sal tot die regte besluit kom.

  3. Ferhan

    Ek dink jy is nie reg nie. Ek is seker. Skryf in PM, sal ons bespreek.



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