Mayta Restaurante

The two other Lima eateries on the list were Maido, led by the award-winning Japanese-Peruvian chef Mitsuharu “Micha” Tsumura, at number six, and Mayta in 47th.

In the last few years, Mayta has landed spots on numerous Latin America’s 50 Best Restaurants lists, due to chef Jaime Pesaque’s gradual shift from casual eateries to fine dining, refining dishes like ceviche to incorporate even more diverse flavors and ingredients from the region – like his famous cebiche amazónico, which showcases a unique combination of flavors: seasonal white fish, Amazonian ginger, and charapita, a small, powerful chile from the Amazon, in place of the usual limo chile, caramelized sweet plantains instead of sweet potato, and thin plantain chips for the crunch factor. The restaurant’s name translates to “noble land” in Aymara, a native Andean language, and its contemporary cuisine takes inspiration from Peruvian heritage and traditional flavors. Beyond its incredible, award-winning ceviche, many things on Jaime Pesaque’s menu are worth trying, such as his star dish — duck rice with smoked magret, fried duck egg, and foie gras — all paired with something delicious from the incredible pisco bar.

Dinner was at Mayta, one of the institutions of fine dining in Lima, and also one of the most comprehensive pisco bars in the city (so, in the world). They have a list of 103 "macerations," which are vials of pisco where various ingredients marinate in order to make chilcanos, a classic Peruvian drink with pisco, either flavored or as-is, citrus, and ginger ale. Georgia digs passionfruit so ordered a passionfruit "mojito," while I dove in for a chilcano flavored with tumbo-macerated pisco, a jungle fruit similar to passionfruit but a bit tangier.

This year, however, the 50 Best list includes four restaurants from Peru alone — Martínez’s Central; Mitsuharu “Micha” Tsumura‘s luxury Nikkei restaurant Maido, ranked No. 6; Kjolle, at No. 28 and run by Martínez’s wife, Pia Léon, who in 2021 was named Best Female Chef; and Jaime Pesaque‘s Mayta at No. 47. There were also two restaurants on the list based in Mexico — Jorge Vallejo‘s Quintonil at No. 9 and Enrique Olvera‘s Pujol at No. 13 — plus one from Brazil, wife-and-husband co-chef team Janaína and Jefferson Rueda‘s A Casa do Porco at No. 12.

Mayta is the kind of place that catches you by surprise—in the best way. You might go in expecting a polished fine-dining experience (it is, after all, one of Latin America’s top-ranked restaurants), but what you get is something far more soulful: a deep, thoughtful exploration of modern Peruvian cuisine led by chef Jaime Pesaque. The move here is to book the 10-course tasting menu, a full-spectrum journey across Peru that showcases everything from coastal seafood to highland tubers and Amazonian fruits.

Although the restaurant opened in 2008, Jaime Pesaque, head chef and proprietor, kept quite a low-profile for a while. He didn’t need to though, since after being an apprentice at Michelin-starred restaurants in Italy and Spain, such as the world-famed El Celler de Can Roca, it was evident he had what it takes to become a brilliant cook. Mayta, which means “noble land” in the Aymara language which ix spoken in the region surrounding Lake Titicaca, offers a contemporary approach to Peruvian cuisine.

We love Mayta not just for their inventive homage to locally sourced ingredients around Lima and the country, but how proud they are to make true Peruvian food. Chef Jaime Pesaque is renowned for his work in all-star kitchens, and it shines through in his dedication to the dining experience that exports Peru across the globe. Mayta has helped curate the modern concept of traditional cuisine for its hometown, continuing to prepare menus and dishes that are sustainable and undeniably Peruvian.

The venue, which entered the 50 Best Restaurants in Latin America rankings in 2019 (#49) offers dishes prepared with ingredients from all regions of Peru. Mayta, which means “noble land” in Aymara language, combines native ingredients with modern cooking techniques. Another notable characteristic of Pesaque’s restaurant is its bar, with 30+ in-house macerated piscos made with Peruvian herbs, spices, fruits and roots – they even have frozen options to pair with your dessert!

Mayta is a Lima restaurant with wonderful dish presentations, a gorgeous interior and amazing cocktails. The menu here isn’t huge, but has a good number of vegetable and seafood-focused items that were typically dairy-free. And while I don’t remember the restaurant having specific allergy indicators on their menus, it was still beyond easy to speak with my server about my restrictions, even receiving notes about which dishes were or weren’t dairy-free right on the spot.

from Monday to Sunday / Dinners 18:30 pm to 10:00 pm Monday to Sunday. Mayta is the new Peruvian proposal restaurant that combines cooking techniques of Peruvian and International gastronomy, taking advantage of the great variety of ingredients of the Andean country. As proof of its commitment to Peru, the owner, the Peruvian chef Jaime Pesaque named the restaurant with an appellative very representative of Aymara, the ancestral language of the Peruvian plateau, Mayta.

As you can imagine, these hot spots fill up months in advance, so plan ahead if you want a seat at the table (pun totally intended). If you’ve left your planning to the last minute, no worries, there are options. Just like any restaurant, the top three also get cancellations, depending on how badly you want to get in, it’s always worth a try to head directly to the restaurant to see if you can nab a table as a walk-in if they’ve received any cancellations or no-shows.

El restaurante de Jaime Pesaque ofrece una expresión personal y contemporánea de la gastronomía y territorio peruano. Ha sido reconocido como el mejor restaurante del mundo según los ‘World Culinary Awards 2022′, el 33 mejor del mundo según ‘The World’s 50 Best Restaurants’ y el noveno mejor de América Latina por los ‘50 Best Latam’. Su carta está compuesta por platos como: Huevo de pato, mollejas doradas, rissoto de chupe y paiche confitado.

Chef Jaime Pesaque's Mayta is a stylish, modern restaurant that combines Peruvian ingredients with international techniques. Mayta's dishes are refined but full of bold flavors, distinguishing it from the rest of Lima's fine dining scene. From ceviches and tiraditos made with fresh seafood to inventive takes on traditional Andean ingredients, each dish at Mayta is meticulously prepared to deliver bold flavors and visual appeal.

The chef and owner of this restaurant in Lima, Jaime Pesaque, has spent a lot of time in Europe and even won Michelin stars in Spain and Italy. In 2008, he opened this restaurant in the Peruvian capital, which has become a refined eating and pisco bar in Peru. He combined techniques using local ingredients and authenticity to transform traditional plates into sophisticated and tasty creations.

Mayta offers a new Peruvian cuisine with contemporary techniques, a kitchen in constant evolution, where the priority is the perfect product which revolves around the seasons and the experiences of Jaime (The Chef). The atmosphere is ideal for dining experiences, it offers wooden furniture and perfect lighting. More information (about the restaurant & the menu):

One of the incredible Lima restaurants is Mayta which ranked #10 in the Latin America’s 50 Best Restaurants Awards 2023 and #47 in the World’s 50 Best Restaurants 2023. Mayta presents a chic and modern dining space. The ambiance strikes a balance between upscale and welcoming, making it suitable for both business dinners and casual gatherings.

Chef Jaime Pesaque creates food art, each presentation more stunning than the last. A highlight dish was the loche squash fettuccine, with huacatay, and aji amarillo. We also loved the yellow flower dessert: a crunchy loche squash caramel shell, filled with pecan cake and algarrobo tree ice cream (which tastes similar to maple syrup and honey).

We tried Mayta, a restaurant on the list of the Top 100 Latin American restaurants. The menu exhibits strong regional influences-Amazonian ceviche and Arroz con Pato (Duck Rice), a dish from the North. Mayta embraced presentation with a flair: the Arroz con Pato came in a giant skillet, and there was a cocktail that covers the table with smoke.

Mayta is among The World’s Best Restaurants 2022 and The Latin America’s 50 Best Restaurants 2022. It’s a contemporary Peruvian cuisine restaurant and pisco bar in Lima, Peru, where the traceability of indigenous products is always sought, combining contemporary culinary techniques with local products to create sophisticated and modern dishes.

Mayta Restaurante in Lima is led by Jaime Pesaque, who is part of a new generation of chefs in the city. The kitchen draws inspiration from the Amazon but isn’t limited to those flavors, focusing on a good balance between technique and taste. It feels welcoming and straightforward, letting you enjoy Peruvian cuisine without unnecessary fuss.

The Peruvian capital is now home to four entries in the 2025 list: besides Maido (No.1) and Central, Kjolle — also helmed by León — came in at ninth, while Mérito and Mayta ranked 26th and 39th respectively. Such concentration of top-tier restaurants in one city is rare and underscores Lima’s transformation into a global fine dining capital.

One of our top picks also happens to be number 43 on the list of The World’s 50 Best Restaurants 2023!. Mayta's 12-course Yachay tasting menu, which focuses on Peruvian ingredients, includes dishes like goat with Andean herbs and scallops with fava beans. Each plate is a work of art, with colorful ingredients prominently displayed.

Another of Lima’s “The World’s 50 Best Restaurants” entries, this eatery, whose name means “noble land” in Bolivian Spanish, will truly make you feel like a royal. The eye-popping entrées will transport you to the Amazon, fly you across the Andes and plunge you into the Pacific. That’s a lot of travel without leaving your seat!

Mayta, which has been closed for about a year, has undergone a complete transformation. Jaime Pesaque’s soulful food and drinks – everything from his signature macerated cocktails to his love of cast iron cookware – are stepping up their game. They have even added a small copper still to produce their own artisan spirits.

Interesting facts: Mayta, led by Chef Jaime Pesaque, has gained international recognition for its contemporary take on Peruvian cuisine. In 2023, it ranked among Latin America’s 50 Best Restaurants, showcasing its innovative approach to Nikkei and Peruvian flavors. Kitchen: Contemporary Peruvian with Nikkei influences

As a comparison, we dined at Mayta the evening after, and although it was incredible, it cost around £250 per person and I think I actually preferred our £40 meal at Astrid y Gaston. It felt more relaxed but was still beautiful, and I’d recommend booking a table there for anyone travelling to Lima!

Restaurant founded by renowned chef Jaime Pesaque with studies at the Italian Culinary Institute. Mayta (Aymara word meaning ‘noble land’) won the ‘Higuest Climber Award’ in 2020. The kitchen of this restaurant offers a culinary learning space with the best of contemporary Peruvian food.

If you are already in Peru or plan to come soon, some of the best restaurants have Don Michael products: Pescados Capitales, Maido, El Mercado, Rafael, Mayta, Panchita and Club Nacional. You are also able to buy bottles from Wong or from their website directly.

For a bold take on Peruvian cooking, Mayta is our go-to spot. Led by Chef Jaime Pesaque, this place redefines flavors with creativity and heart. The 9-course tasting menu, priced at $260 per person, takes us on a culinary journey through Peru’s diverse regions.

En el ránking ‘Latin America’s 50 Best Restaurants’, hay 7 nuevos restaurantes: Kjolle, en Lima; De Patio, en Santiago de Chile; Mil, en Cusco (también de Virgilio Martínez y Pía León); La Docena, en Ciudad de México; Manu, en Curitiba; y Mayta, en Lima.

Bright and sunny, with clean white walls and black accents, Mayta boasts an impressive bar of over 90 infused piscos, steeped with Peruvian fruits, vegetables and herbs, like ubiquitous coca leaves, but also litchi, camu camu, yucca, eucalyptus.

Since 2008, Mayta has evolved into a top restaurant in Lima. The name Mayta comes from the indigenous language, Aymara, meaning “noble land”. An homage to Peru and its incredible biodiversity, Mayta represents the best of Peruvian cuisine.

Mayta has grown into one of Lima’s best restaurants since 2008. Mayta is derived from the indigenous Aymara language, which means “noble country.” Mayta is a tribute to Peru’s great biodiversity and the best of Peruvian cuisine.

Other Peruvian eateries include Oso (9th), Astrid y Gaston (13th), Isolina (12th), Rafael (19th), Kjolle (21st), La Mar (26th), Mil (36th), Mayta (49th), and Malabar (48th).

Mayta, under the direction of Chef Jaime Pesaque, achieved a remarkable position at 41st, reaffirming Peru’s presence in the global culinary elite.