Silky palm marrow with crunchy alpaca and poached egg yolk
Calle 10, Nº 300, La Paz
+591 2 211 7491
Chief reason to visit: Recently crowned Latin America's Best Female Chef Kamilla Seidler produces naturalistic dishes in celebration of local ingredients. All food and beverages are 100% Bolivian.
A brief history: Noma co-founder Claus Meyer and his Melting Pot Foundation opened Gustu in 2013 with the intention of starting a new Bolivian gastronomic movement. Now the restaurant has become an independent company with a school inside its premises, many of its students being the chefs, barmen, sommeliers and waiters.
A few words on the chef: Young Danish head chef Seidler possesses a powerful culinary talent and is fully committed to her mission to turn Gustu into a reference for Bolivian gastronomy.
Typical dishes: Palm marrow with alpaca jerky and egg yolk; creamy amaranth with tomato confit, pumpkin and herbs; cherimoya sorbet with spicy tamarind, oca and tomato flakes.
What’s the dining space like? The house is a beautiful architectural achievement of functionality and style, with a high ceiling, solid wood elements and colourful lamps and furnishings.
What else? Venezuelan-born Michelangelo Cestari, also a chef, worked with Seidler at Mugaritz in Spain. He now runs the business side of the operation.
What’s in the name? Gustu is the Quechua word for flavour.
Images: Luis Fernandez, Gustu