These are unusual times, and the state of affairs can change quickly. Please check the latest travel guidance before making your journey. Note that our writer visited pre-pandemic.
Renowned chef Gastón Acurio opened his first restaurant in his hometown of Lima in 1994. Since then, the Peruvian capital has blossomed into one of the world’s most fascinating gastro-powerhouses. Native, Spanish, Chinese and Japanese techniques and traditions mix in the melting pot city. Andean staples such as quinoa, amaranth and a myriad of potato and tuber varieties combine with the fishy riches of the Humboldt Current to provide chefs with