In a nutshell? Part of the Westin Lima Hotel, Maras is one of a new wave of Peruvian restaurants that pay homage to the country's native ingredients and culinary traditions, while also referencing modern international influences.
What to eat: Signature dishes include foie gras with pisco aromas and flavours of roasted mango or tuna tiradito with chilli sauce and glazed sweet potato. A globe-trotting wine list, including a strong line up of South American wines, is a further reason to visit.
Who's the chef? One of Peru's best-known chefs, Rafael Piqueras first trained at Le Cordon Bleu before spells at restaurants across Europe including Guido in Italy and El Celler de Can Roca in Spain, and was the first Peruvian chef to be invited to participate in the Madrid Fusion Festival. Maras opened in 2011.
What else: Piqueras recently added a more relaxed bar called El Salar to the restaurant, serving tapas-style dishes and inventive cocktails.
What’s in the name? Maras is named after a famous pink salt derived from Cusco in the south of Peru.
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