Lima
In the realm of culinary experiences, few venues have ignited as much excitement as Mayta. Celebrating its 10-year anniversary in 2018, the restaurant underwent a profound transformation, relocating to new premises adorned with a refreshed interior that captivates the senses and a newly designed menu that has garnered acclaim from food enthusiasts worldwide. This change marked the beginning of an impressive ascent in the culinary scene, with Mayta earning a coveted spot on Latin America’s 50 Best Restaurants list in 2019 and making its debut on The World’s 50 Best Restaurants list in 2022. At the helm of this gastronomic journey is the talented Chef Jaime Pesaque, whose refined approach to Peruvian cuisine has not only elevated the establishment but has also placed it firmly on the global culinary map.
Stepping into Mayta is akin to entering a vibrant world that harmoniously blends contemporary design with the rich cultural heritage of Peru. The revamped interior reflects the restaurant’s commitment to offering an immersive dining experience, where ambiance and flavor coalesce. The space is adorned with elements that pay homage to Peru’s diverse ecosystems while fostering a warm, inviting atmosphere. The design encapsulates the essence of Peru, creating a backdrop where each dish can shine.
At the heart of Mayta’s culinary philosophy is the exquisite Mayta Experience, a nine-course tasting menu that encapsulates the very essence of Peruvian ingredients. Each dish tells a story, artfully highlighting traditional components reimagined through the lens of modern gastronomy. Diners can expect to be transported through a sensory journey that unfurls with every course, featuring innovative combinations and artistic presentations that celebrate the vibrant produce of Peru.
One cannot help but marvel at the creativity infused into each plate. Take, for instance, the dish featuring corn served with chullpi, a traditional Peruvian variety, accompanied by quinoa flower. This dish not only celebrates the grandeur of Peruvian agriculture but also pays tribute to its indigenous roots. Similarly, the succulent ribs served with cushuro—a blue-green algae prized for its nutritional benefits—and chincho, a delightful Peruvian herb, showcase the rich tapestry of flavors that define Peruvian cooking. Even the presentation is noteworthy; imagine thinly sliced ‘ham’ made from paiche fish, delicately shaped into an artful rose, elevating the dining experience from simple nourishment to culinary artistry.
For those wishing to explore beyond the tasting menu, Mayta also offers an a la carte selection that encapsulates the restaurant’s innovative spirit. Diners can indulge in a refreshing Amazonian ceviche, which highlights the freshness and vibrancy of the region’s seafood, making it an embodiment of coastal Peru’s culinary treasures. Another delightful option is the muña (Andean mint) tart, paired with passionfruit ice cream and white chocolate—a dessert that beautifully marries traditional flavors with contemporary techniques, ensuring a sweet ending to an unforgettable meal.
Chef Jaime Pesaque is not only a master of flavors but a champion of sustainability. His dedication to preserving the environment is woven into the fabric of Mayta’s culinary approach. At the forefront of his efforts is the commitment to paiche, an Amazonian fish that is vital for maintaining ecological balance in its habitat. Pesaque highlights the importance of consuming this species to protect other aquatic life from depletion, a principle that resonates with environmentally conscious diners. Beyond this, during the pandemic, Pesaque’s Yachay project aimed at recovering the biodiversity of the Ica region showcases his deep respect and care for Peru’s rich natural resources.
The appeal of Mayta doesn’t stop there. Following the successes of his restaurant ventures, including Mad Burger and 500 Grados in Lima, Pesaque’s culinary footprint continues to expand with the establishment of Sapiens in 2021. Here, he showcases open-flame cooking techniques that explore the full spectrum of flavors found in vegetables, seafood, meats, and grains, further emphasizing his dedication to highlighting the diverse offerings of Peru’s gastronomic landscape. Additionally, with ventures like Suviche, Pacifico, and Callao across the US, Italy, and the Netherlands, it’s evident that Pesaque’s passion for sharing the joy of Peruvian cuisine knows no geographical bounds.
As diners flock to Mayta, drawn by the accolades and the artistry on the plates, it becomes clear that this restaurant is much more than just a dining establishment; it is a celebration of culture, a commitment to sustainability, and an invitation to experience the true essence of Peruvian cuisine.
With Chef Jaime Pesaque at the helm, Mayta shows no signs of slowing down. The restaurant continues to evolve, embrace innovation, and inspire a new generation of chefs and food lovers alike. Whether you’re a local or a traveler, to dine at Mayta is to embark on an unforgettable culinary adventure, and that is a hype truly worth experiencing.
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