A great Amazonian restaurant is near impossible to create. First off, sourcing ingredients with any regularity in the region is done with hands in prayer. Second, where do you put it? Ideally it would be near the source of those exotic fruits and fish, though the entire region is blanketed… Read More →
As most of my work as of late involves eating and restaurants in Lima, Peru, I am often asked where to go. What is the cevicheria of the moment? Who is the hottest chef of the moment? Where should I go for a taste of the Amazon? Who has the best anticuchos? Which of Gaston Acurio’s restaurants should I go to? I could literally go on for days describing where to eat in Lima. While I’m usually scouting out huariques and market stalls in obscure districts, though for the passing writer or foodie that wants to know what is in right now, here is my Lima IT list.
Last year after eating at Alex Atala’s D.O.M. in São Paulo I predicted that the restaurant, then #18 on San Pellegrino’s World’s Best List, would make the Top 5 in 2011. I was close. It jumped up 11 spots to #7. Thus far, no other restaurant in South America has come close to the level of D.O.M. Atala is sourcing many rare ingredients direct from farmers and artisanal vendors throughout Brazil, including the Amazon, and presenting them in a modern form. Atala isn’t focusing on foraging like at Noma or molecular gastronomy like at El Bulli. Rather he is showcasing some of the most vibrant, exciting, and unknown ingredients in a new way. Two other Brazilian restaurants, Mani (#74) and Fasano (#59), both which focus on Brazilian ingredients, also made the list.