DINÉ
MICHELIN STAR
Peruvian cuisine is most heavily influenced by the variety of ethnic backgrounds found throughout Peru. The blending of these cultures mixed with Peru’s unusually large number of climate changes due to its many geological difference, combined with its unique, indigenous agriculture is what gives Peruvian cuisine its edge and makes it some of the best cuisines from around the world.
Gastón Acurio, chef, writer, entrepreneur and one of the most important promoters of Peruvian gastronomy in the world, started his culinary career in 1989 in Madrid and Paris where he graduated at Le Cordon Bleu and met Astrid Gutsche, who would then become his wife. In 1994, he opened his first restaurant Astrid&Gastón in Lima and eventually in Chile, Colombia, Mexico, and Spain. Then, created and expanded brands like La Mar, Tanta, Panchita, Chicha, Madam Tusan, Los Bachiche, and Papacho’s. Today, Gastón has presence in 11 countries around the world, with 9 different brands and over 45 restaurants.
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