Peru’s Culinary Gems: The Restaurants Ranked Among the World’s Best

Peruvian food is traditionally rooted in an abundance of fresh fruit and vegetables due to its differing landscapes and climates; potatoes in particular play a huge role in the country’s cuisine, with more than 4,000 different types originating from here. Today, Peru’s gastronomy takes influence from Inca, Spanish, African and Asian cuisines, with each region having their own special dishes or spins on the country’s classic staples.

Earlier this month, the well-respected World’s 50 Best Restaurants unveiled their list for 2024. Each year, a panel of more than 1,000 gathers to vote on the restaurants that should be included and considered the pinnacle of the world’s culinary greatness. This year, three Peruvian restaurants were recognised in the 50 best list – delve into more detail on each of them below.

Maido, Lima

Cracking the top five and ranking fifth in the top 50 list is Maido, a restaurant in the heart of Lima and led by chef Mitsuharu ‘Micha’ Tsumura. The establishment offers Nikkei cuisine, a fusion between seasonal Peruvian ingredients with Japanese techniques. The restaurant takes its name from the Japanese phrase used to greet people. Whilst Chef Micha was born in Lima, he spent time in Osaka in order to master Japanese gastronomy.

In terms of what guests can expect from Maido, their tasting menu has more than 10 courses and features dishes such as The Triple (a combination of avocado, eggs, tomato and braised pork belly), squid ramen with Amazonian chorizo and duck dumplings.

As well as being awarded fifth place in the overall list, the restaurant was also voted as The Best Restaurant in South America 2024, whilst Chef Micha was awarded the Estrella Damm Chefs’ Choice Award 2024 by his fellow peers.

Kjolle, Lima

In 16th place is Kjolle, a Peruvian restaurant led by chef Pía León, which aims to showcase the colourful diversity of the country’s ingredients.

Chef León, who was named The World’s Best Female Chef in 2021, works hard to ensure the natural flavours of the ingredients on the menu are preserved and still recognisable. She also strives to create the least amount of food waste whilst adding unexpected touches to the flavours. A key focus for the chef is also the appearance of her dishes, with the use of colours in the food and unique ceramics and glassware forming an integral part of the Kjolle experience.

The chef’s most recognisable dish is called Many Tubers, and is made up of toasted slices of olluco, which is an Andean potato-like vegetable. The slices are held together with a paste made of oca, which is another highland tuber. The dish is served on a tart of cañihua dough, an Andean cereal similar to quinoa.

Mayta, Lima

Mayta in Lima ranks at number 41 on the top 50 list, with the restaurant first making its debut on the list back in 2022. With Chef Jaime Pesaque at the helm, Mayta serves refined Peruvian cuisine which beckons diners from all over the globe.

One of Chef Jaime’s goals is keeping sustainability at the forefront of the restaurant’s mission; he regularly incorporates paiche in the menu, an Amazonian fish which must be eaten in order to prevent destruction to other species. The chef has also developed the Yachay project, a garden which aids his philosophy of exploration and learning.

At the restaurant, guests can indulge in the nine-course Mayta Experience tasting menu, which places Peru’s ingredients at the centre, such as corn with Andean beans, ribs with fava beans and quinoa flower. Each dish is presented beautifully, such as thinly sliced paiche fish presented like a delicate rose.