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Restaurants
- João Wengorovius added a new meal Dinner at MIL Restaurant - Moray at Mil Centro
Fermentations, distillates and infusions at @milcentro made with botanicals, herbs and roots collected in the region. Led by @mc.mater , a specialist in drinks and craft cocktails. This one in particular is made entirely from cactus, using the fleshy leaves and seeds.
He extracts the leaves from the cactus, removes the thorns and... More
Fermentations, distillates and infusions at @milcentro made with botanicals, herbs and roots collected in the region. Led by @mc.mater , a specialist in drinks and craft cocktails. This one in particular is made entirely from cactus, using the fleshy leaves and seeds.
He extracts the leaves from the cactus, removes the thorns and bark. Then he blends it to extract the silky and viscous texture.
For the colour, he collects the fruits of the cactus, removes the bark, blends and strains. Very unfamiliar but very good.
Next is a piece of fermented and dehydrated yacón, which again has a very peculiar but pleasant taste and texture. Good things come to those who explore the unfamiliar or as they say at @mater.in “There’s more outside” Less
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- João Wengorovius added a new meal Dinner at MIL Restaurant - Moray at Mil Centro
One plant and its many uses.
Kjolle (Buddleja coriacea) with its bright yellow-orange blossoms.
Alpaca wool dyed with this and other wild plants collected around @milcentro , by the women from the neighbouring community of Kacllaraccay, applying traditional dyeing knowledge and techniques.
Dish at MIL: Kjolle in jelly, yoghurt, muña (Minthostachys... More
One plant and its many uses.
Kjolle (Buddleja coriacea) with its bright yellow-orange blossoms.
Alpaca wool dyed with this and other wild plants collected around @milcentro , by the women from the neighbouring community of Kacllaraccay, applying traditional dyeing knowledge and techniques.
Dish at MIL: Kjolle in jelly, yoghurt, muña (Minthostachys mollis), pampa anis (Tagetes pusilla Kh) and Kunuka (Xenophyllum dactylophyllum) Less
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- João Wengorovius added a new meal Dinner at Kjolle at Kjolle
What a splendid dinner at @kjollerest by @pialeonkjolle
The flavours, the sequence, the clever use of native ingredients, the balance, the colours and the textures, everything makes sense. Bravo!
Tubers (yuca, olluco, potato)
Sea bass and clams (quinoa leaf, macro and sea urchins)
Warm Cacao
Scallops and pepino melón ( tumbo,... More
What a splendid dinner at @kjollerest by @pialeonkjolle
The flavours, the sequence, the clever use of native ingredients, the balance, the colours and the textures, everything makes sense. Bravo!
Tubers (yuca, olluco, potato)
Sea bass and clams (quinoa leaf, macro and sea urchins)
Warm Cacao
Scallops and pepino melón ( tumbo, chrapita pepper)
Beef cheeks (corn, purple cabbage, macho chilli)
Chirimoya (and Macambo)
Lobster (coconut, cecina, razor clam)
Squid and Huamantanga ( Limo, limón rugoso, sachapapa) Less
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- João Wengorovius added a new meal Dinner at Central Restaurante at Central
4.200 MASL Extreme altitude, “Maíces (corn), Kiwichas, Hojas de Camote” /
3.740 MASL “Mil Lab, “Native potatoes, Cushuro, egg yolk, beef”/
15 MBSL Warm sea current, “Murike grouper, Razor clams, Vongole” @centralrest
@centralrest
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- João Wengorovius added a new meal Dinner at Central Restaurante at Central
The beauty of returning to @centralrest and making the journey again to the different heights and ecosystems of Peru, through the eyes of @virgiliocentral and his team.
How refreshing it is to find constant exploration and renovation of one of the most brilliant concepts in the culinary world to convey a unique expression of... More
The beauty of returning to @centralrest and making the journey again to the different heights and ecosystems of Peru, through the eyes of @virgiliocentral and his team.
How refreshing it is to find constant exploration and renovation of one of the most brilliant concepts in the culinary world to convey a unique expression of “terroir” and context to what you're eating.
It is a journey of originality, delight and enlightenment about a country, its geography, its culture and its people. Which is after all, what the very best restaurants aim to achieve. Less
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- João Wengorovius added a new meal Dinner at Boragó Restaurante at Boragó
“Pink tomato poppies of rhubarb, Chilean truffle and granado beans with Jasmine flowers” @boragoscl
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- João Wengorovius added a new meal Dinner at Belcanto at Belcanto
“Minced squid and roasted chicken skin, egg yolk purée and huacatay”/ “Crispy suckling pig, peppercorn sauce, lettuce heart and puffed potatoes” @belcanto_joseavillez
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- João Wengorovius added a new meal Dinner at Belcanto at Belcanto
“Smoked and cured horse mackerel with carrots and emulsion” / “Choux with yuzu curd, huacatay and sunflower seeds” @belcanto_joseavillez
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- João Wengorovius added a new meal Dinner at Asador Etxebarri at Asador Etxebarri
“Variegated scallop”, Victor Arguinzoniz, “King crab”, “Caviar” @asadoretxebarrioficial