First time I visited Mayta was almost eight years ago, shortly after the restaurant had moved to Miraflores in Lima. I remember stepping into a beautiful space filled with wood and lush hanging plants, partially covering the windows, and a striking bar displaying the products created for their pairings. It felt immediately inviting — the perfect setting for a culinary journey through Peru.
Mayta quickly became one of my regular meeting spots with friends. We would come for Jaime Pesaque’s signature cocktails and relaxed, shareable dishes. It was social, approachable, and rooted in flavor rather than formality. Covid changed that trajectory. When Mayta reopened, the à la carte menu remained, but a tasting menu was introduced, presentations became more theatrical, and the cooking noticeably more technical. Today, although both menus still exist, Mayta’s rise on the World’s 50 Best list has effectively reshaped its audience: à la carte is now largely reserved for lunch and locals, while dinner is dominated by gastro tourists. Alongside this shift, Mayta has sharpened its identity around ingredients from the Amazon — something that was always present, but has now become the defining feature of the restaurant.
The tasting menu opens with three snacks built around tubers — different vegetables from the potato family. Each is small, intricate, and visually striking, with flavor profiles that challenge expectation. These opening bites clearly signal Mayta’s evolution toward fine dining, where presentation is no longer optional but integral to the experience.
From there, the menu moves into more classic territory with sweet river shrimp from Arequipa, served raw with whey and chestnut sauce. The flavors are understated, almost restrained, which suits the pacing of the menu well. A dish centered on corn follows. Like in Mexico, tamales are deeply embedded in Peruvian food culture, and here they form the base of the dish, topped with corn foam and finished with a mosaic of differently colored quinoa. It would not be the last time Jaime draws inspiration from traditional Peruvian cooking — perhaps explaining why Mayta’s à la carte menu remains popular with locals, as many of the flavors feel immediately familiar even when presented through a contemporary lens.
One of the most emblematic Amazonian ingredients is paiche, a massive freshwater fish that can grow beyond two meters in length. Its rich, almost pork-like meat offers a flavor profile unlike anything found in European waters. For first-time visitors to Latin America, it is almost certainly a new experience. The fish’s dramatic head — often compared to something prehistoric — becomes part of the presentation at Mayta, where a small crispy roll is served directly from its mouth. Alongside it comes a simpler, almost casual preparation, creating an interesting contrast between spectacle and comfort.
The savory courses conclude with one of my personal highlights: Arroz con Pato. A traditional Andean home-cooked dish of rice and duck, it is typically prepared with cilantro for both color and flavor. At Mayta, the rice is cooked paella-style to introduce texture and crunch, while additions such as foie gras and chicha de jora elevate the dish to fine-dining territory. What impressed me most is how faithfully it respects the original. This is not a deconstructed or molecular interpretation. The soul of the dish remains intact — comforting, familiar — yet refined through technique and carefully chosen embellishments. In many ways, it captures exactly what Mayta does best: honoring tradition while quietly pushing it forward.
Dessert bridges north and south Peru, combining cacao with beetroot before ending with two mochi-like bites flavored with chaco — a clay-like substance — and coffee. A refreshing and restrained close to the meal.
Mayta’s evolution continues to impress me. The way Amazonian ingredients are woven into classic Peruvian home cooking feels natural rather than forced. This visit also marked my first experience with their non-alcoholic pairing, which is crafted with the same level of intention as the food itself. Its quality came as no surprise — I have always admired Mayta’s cocktail program — but it is reassuring to see that the same creativity now extends convincingly into alcohol-free territory.
The influence of Central on Peruvian gastronomy is impossible to overstate, and many chefs naturally draw inspiration from Virgilio Martínez’s work. Jaime Pesaque is clearly part of that generation, particularly when it comes to technique and theatrical presentation. Yet Mayta distinguishes itself through its focused exploration of Amazonian ingredients and its continued connection to comforting, familiar flavors. For visitors from outside Latin America especially, Mayta offers a unique window into a product-driven side of Peru that remains largely unexplored elsewhere — delivered with both technical precision and emotional warmth.
Practical information
Location: Lima, Peru
Head chef: Jaime Pesaque
Menu: Tasting menu 8 dishes 998PEN ($270)
Wbsite: www.maytalima.com
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