Melissa F

The second part of our tasting menu at @centralrest:

MIL CENTRO . 3600 MASL
Native Potato • Chaco • High Altitude Leaves

AMAZONIAN WATER . 180 MASL
Pacu • Watermelon • Amazonian Nut

ANDEAN FOREST . 2700 MASL
Pork Jowl • Arracacha • Broccoli

SACRED VALLEY . 2800 MASL
Chirimoya • Andean Verbena • Cauliflower

MORAY . 3600 MASL
Cabuya • Muña Leaf • Qolle

CACAO CHUNCHO. 1800 MASL
Mucilage • Seeds • Husk

Thank you @virgiliocentral @sang.mater for this incredible journey into the vast biodiversity of Peru!
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Central
Lima, Peru
#supermelPeru Less

The first part of the 14-course MUNDO EN DESNIVEL tasting menu at @centralrest - categorized by altitude with each dish reflecting the origins of its ingredients from the depths of the Pacific Ocean to the heights of the Andes Mountains:

BLACK ROCKS . 10 MBSL
Sargassum • Clams • Squid

DRY VALLEY . 900 MASL
Shrimp • Loche Squash • Avocado

AMAZONICA SAVANNA . 380 MASL
Aguaje • Yacon • Hibiscus

EXTREME ALTITUDE . 4200 MASL
Corn • Kiwicha • Sweet Potato Leaves

WARM SEA CURRENT . 15 MBSL
Grouper • Razor Clams • Vongole

AMAZONIAN CONNECTION . 148 MASL
Cecina • Arapaima • Cassava

BLUE-GREEN OCEAN . O MASL
Scallops • Yuyo Seaweed • Cucumber

SEA BRAIN ALGAE . 5 MBSL
Octopus • Sea Lettuce • Codium
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Central
Lima, Peru
#supermelPeru Less

During our stay at @belmondmiraflorespark, we had a lovely lunch at its stylish restaurant @tragaluzperu! The restaurant’s interior was chic with colorful art while the terrace was perfect for alfresco dining. The menu has a great selection of Peruvian and international dishes which can be enjoyed with cocktails from Tragaluz’s bar or Peruvian wines. Highlights included the classic ceviche with fried squid, razor clams with artichoke, and grilled scallops with a tangy balsamic sauce!

What we tried:

TRADITIONAL “ARROZ CON PATO”, chili cream, “chalaca”

CLASSIC CEVICHE, catch of the day, fried squid

RAZOR CLAM, artichoke, furikake

SCALLOPS, balsamic, crispy garlic

BASS, cau cau sauce, potato mille-feuille

Cacao, macambo, coffee, tumbo

Traditional Peruvian cherimoya dessert
_
#theartofbelmond
#tasteofbelmond
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Tragaluz
Lima, Peru
#supermelPeru Less

“Maido!” is the first thing you will hear when entering Restaurant Maido which means welcome in Japanese (Kansai-ben). Currently #5 on @theworlds50best, the restaurant serves Nikkei dishes - a unique fusion of Peruvian and Japanese cuisines. Chef @mitsuharu_maido is the embodiment of this union - born in Lima but with family roots in Osaka. The current tasting menu is a celebration of the restaurant’s 15th anniversary with new renditions of iconic dishes throughout the year. The dining experience is a fun one as you get to try Peruvian ingredients combined with Japanese techniques and umami flavors!

Our menu:

UMAMI
Dashi, seaweed infusion, mushrooms and dehydrated vegetables

AMAZONIC ZIGZAG
Regional chorizo, loche cream

TIRADITO DE NAVAJAS
Sea collagen emulsion, crab, smoke

A LO POBRE
Wagyu, crispy rice, quail egg yolk

THE INTRUDER
Runtus potato, foie, figs, picaron honey

SORBET
Arequipa papaya, wasabi

TROUT AND AJÍ AMARILLO
Cerro de Pasco trout, ají amarillo powder, olive oil

CUY SAN
Arequipa style batido, mixed greens

CARACOLES AL SILLAO
Sea snails, sarandaja, nikkei sauce

SANGUCHITO DE PESCADO
Nikkei bread, gindara, tartar sauce, and chalaquita

RAMEN
Squid, amazonian dashi, pork

TABLESIDE SLICED TORO
Uni, yolk sauce, shari

TACUCHAUFA
Pork belly kakuni, native potato and crispy chaufa

PORCÓN
Mushroom ice cream, crumbles, buttery cheese, soy milk and lemongrass

ANTOJITOS
- Elemento 72%, crispy native potatoes
- Strawberry mochi with condensed milk
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Maido
Lima, Peru
#supermelPeru Less

It would be a mistake to simply think of @kjollerest as a sister restaurant to @centralrest - it’s so much more than that. Named after a yellow Andean flower, Kjolle is the first solo restaurant of World’s Best Female Chef @pialeonkjolle - former head chef of Central and wife of @virgiliocentral. While the two restaurants share the same location, Kjolle differs from Central as it focuses only on the ingredient and is not restricted by the same altitude on each dish. Striving the preserve the natural flavors of the products, the dishes here are a vibrant and colorful showcase of Peru’s biodiversity.

Both a la carte and tasting menus are available, and we opted for the latter. We knew that we were in for a tasty treat right away from the first course of bread and butter - the sweet silky butter was simply irresistible! Throughout the meal, we tasted the rainbow with the many colorful and delicious courses. My favorite dish was definitely the signature Many Tubers - a gorgeous plate of various tubers and roots tied together with a cream of purple sachapapa. Don’t miss the non-alcoholic pairing here with nectars, fruit extracts and infusions - it’s really one of the best I’ve ever had!

Our Mater Surroundings menu:

ROOTS AND KJOLLE
maca. chaco. arracacha

CORVINA AND CLAMS
lulo. white quinua. sweet potato

DUCK AND MADRE DE DIOS NUT
sea urchin. lima. muña

MANY TUBERS
yucca. olluco. sachapapa

SCALLOPS AND TARWI
limo. limón rugoso. tucupi

LOBSTER
coco nut. cecina. crab

COW RIB
corn. tumbo. moche ro chili

COLD MASHWA
pitahaya. caña. anzá

THEOBROMAS MATER
cacao. copo azu. macambo
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Kjolle
Lima, Peru
#supermelPeru Less

The second part of our tasting menu at @centralrest:

MIL CENTRO . 3600 MASL
Native Potato • Chaco • High Altitude Leaves

AMAZONIAN WATER . 180 MASL
Pacu • Watermelon • Amazonian Nut

ANDEAN FOREST . 2700 MASL
Pork Jowl • Arracacha • Broccoli

SACRED VALLEY . 2800 MASL
Chirimoya • Andean Verbena • Cauliflower

MORAY . 3600 MASL
Cabuya • Muña Leaf • Qolle

CACAO CHUNCHO. 1800 MASL
Mucilage • Seeds • Husk

Thank you @virgiliocentral @sang.mater for this incredible journey into the vast biodiversity of Peru!
•
Central
Lima, Peru
#supermelPeru Less

The first part of the 14-course MUNDO EN DESNIVEL tasting menu at @centralrest - categorized by altitude with each dish reflecting the origins of its ingredients from the depths of the Pacific Ocean to the heights of the Andes Mountains:

BLACK ROCKS . 10 MBSL
Sargassum • Clams • Squid

DRY VALLEY . 900 MASL
Shrimp • Loche Squash • Avocado

AMAZONICA SAVANNA . 380 MASL
Aguaje • Yacon • Hibiscus

EXTREME ALTITUDE . 4200 MASL
Corn • Kiwicha • Sweet Potato Leaves

WARM SEA CURRENT . 15 MBSL
Grouper • Razor Clams • Vongole

AMAZONIAN CONNECTION . 148 MASL
Cecina • Arapaima • Cassava

BLUE-GREEN OCEAN . O MASL
Scallops • Yuyo Seaweed • Cucumber

SEA BRAIN ALGAE . 5 MBSL
Octopus • Sea Lettuce • Codium
•
Central
Lima, Peru
#supermelPeru Less

Ceviche is a must-try in Peru and what better place to have it than at @lamarcebicherialima by renowned Peruvian Chef @gastonacurio! The casual restaurant is opened only during the day to ensure only the freshest produce is served. Lots of seafood is on offer here from ceviche, sushi to grilled and sautéed. We had ceviche in 3 different style (classic, Nikkei and Mantaro), and the grilled razor clams in chimichurri sauce - everything was super fresh and perfectly seasoned. The complimentary toasted corn and chips with dipping sauces were irresistible as well. No reservations so best to get there early to get a table!
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La Mar Cevicheria Peruana
Lima, Peru
#supermelPeru Less

An absolutely amazing first meal in Peru at @meritorest by @juan_luismt_! We started with a delightful first bite of a vividly colored snack of fish and cereals inspired by the sunset in Lima. Followed by highlights including the super fresh scallops, octopus, fish curry, and glazed pork belly “char siu” with arepas. The corn, lucuma and tumbo dessert with a cut of coffee taste served as a brilliant ending to our night. I highly enjoyed the sharp, bright, and yet very well-balanced flavors from all of the dishes here at Merito. The wine pairing was fantastic as well with selections from all over the world but especially from South America.

Our menu:

- Fish and Andean Cereals
- Popeye Crab
- Scallops, Sanki and Jalapeño
- Octopus, Yacon and Cushuros
- Fish Curry
- Catch of the day with Corn
- Glazed Pork Belly with Arepas
- Corn, Coffee, Lucuma, Tumbo and Macambo
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Merito
Lima, Peru
#supermelPeru Less

A superb last meal in Rome at 1* @ziarestaurant by Chef @antonio.zeta! Opened in 2018, the restaurant serves highly creative Italian cuisine which is also strongly influenced by the experiences the chef had outside of his home country. Both a la carte and tasting menus of 5 and 7 courses are on offer. We had the 7 course tasting menu and highlights included the sweetbread, cuttlefish “noodles”, tortelli, beef with hazelnut, and the super airy Tarte Tropezienne! Flavors were well balanced and execution was excellent - highly recommend when in Rome.

Our menu:

- Cuttlefish, medlar and saffron
- Sweetbread, bay leaves, toma and fiolaro broccoli
- Risotto, buffalo mozzarella, lemon and gentian
- Tortelli, pork, plums, parmigiano and bitter
- Beef and hazelnut
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1*, Zia Restaurant
Rome, Italy
#supermelItaly Less