Pedro Miguel Schiaffino
Chief reason to visit: A unique Peruvian experience that cannot be recreated in any other part of the world.
What makes it stand out: Plated masterpieces featuring exotic Amazonian ingredients, flavours, textures and ancient Andean cooking techniques.
A few words on the chef: Pedro Miguel Schiaffino studied at the Culinary Institute of America and then moved to Italy, where he trained with some of the country’s finest chefs. Long one of Peru’s most forward-thinking cooks, he regularly travels to the Amazon on food expeditions to uncover native ingredients. In 2019, he is the winner of the American Express Icon Award for his work with the tribal communities living along the Amazon river.
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.
What’s the vibe: Located in the city’s financial district, the dining space is understated but sophisticated.
Other ventures: In 2012, Schiaffino opened Ámaz, a restaurant dedicated to uncovering the biodiversity of the Amazon, preserving ingredients, cooking techniques and gastronomic culture.