Chef Jaime Pesaque has become a global ambassador of Peruvian food, opening restaurants in New York, Miami, Uruguay and Hong Kong, but Mayta in Lima is where his innovative style of cooking is given full expression. Opened in 2010 to critical acclaim, the restaurant re-imagines Peruvian cuisine, fusing the country's unique ingredients and seasonal produce with Pesaque's cutting-edge techniques, mastered over many years in some of the world's best restaurants. The chef spent time working in Italy and Spain, including at El Celler de Can Roca in Girona, before returning home to launch his own restaurant business.
Located in the wealthy Miraflores district of Lima, close to the Pacific coast, Mayta is the place to be seen with a young fashionable crowd attracted by a superb range of pisco cocktails and stunningly presented plates. Foams, emulsions and reductions are used to electrifying effect in vividly coloured dishes that pay homage to Peru's diverse food culture. The menu changes with the season but could include toasted cuy (guinea pig) with corn emulsion and muña oil or grilled octopus with Andean potatoes, aji limo chimichurri and black olive salt. Organic chocolate candy with smoked banana ice cream and nut foam provides a sweet finish.
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