Peru’s cuisine has previously not been something to write home about – until now. In recent years, Peru has undergone somewhat of a gastronomic revolution.
Led by renowned Peruvian chef Gaston Acurio, restaurants across the country are creating their own take on traditional Peruvian fare, which usually consists of dishes such as the infamous cuy (guinea-pig) or ceviche (marinated fish).
The gastronomic boom is focused around the restaurants of Lima, where people queue for tables at Acurio’s La Mar, a Cevichería specialising in Peruvian seafood; and many more restaurants are popping up in the suburb of Miraflores, blending Spanish and Japanese flavour influences into traditional dishes. However the revolution is gradually spreading: Acurio’s Chicha with outposts in Cuzco and Arequipa specialises in Andean-inspired fusion cooking.
Lima, Lima and the Desert Coast, Peru
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