Like France to Europe, Lima is separating itself from the rest of the cities in South America through a robust, hearty and varied epicurean boom. Highly creative and reported as consistently delicious no matter where the diner decides to eat, it looks like all eateries in Lima, from roadside stands to upper-crust gourmet restaurants, are some of the best in South America.
“To feed the world, you need quality not quantity,” says chef Pedro Miguel Schiaffino as he explains the philosophy that has put this South American country on the gastronomic map.
Schiaffino, whose flagship restaurant Malabar was recently named among the world’s hundred best, is making the point that many Peruvians understand from their daily experience.
From the humblest street stands across Peru to capital city Lima’s new wave of gourmet eateries, cooks of all levels here serve their customers a stunning range of dishes exploding with flavor.
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