Gourmet Article

Although gastronomy has always been deeply rooted in Lime๑os' idiosyncrasy
the last few years have seen a huge leap in Lima's dining scene. Not only Peru's capital has become tapped with restaurants
both stylish and unpretentious
but many of them seem to be at full capacity all week long.

One possible explanation for the boom
besides obvious food quality
is international recognition. The Economist magazine
for example
reported in 2004 that Peru could "lay claim to one of the world's dozen or so great cuisines". Norman Van Aken
one of Florida's most gifted chefs
acknowledged that Peruvian cuisine was possibly the most enticing of those he had studied. And Patrick Martin
academic director of Le Cordon Blue
said that one of the reasons for having a branch of the school in Lima was the excellent quality of local cuisine.

"Better late than never"
believe most Lime๑os
increasingly proud of the exceptionality of their gastronomic heritage. However
notwithstanding general contentment
they are still demanding and hard-to-please
and expect the best from their favourite restaurants and chefs. This
too
contributes to gastronomic excellence. Indeed Peruvian cuisine
though hardly noticed abroad until most recently
is one of the World's most varied and delicious.

Two aspects converge to give Peruvian cuisine an uniqueness that few other enjoy. The first is Peru's huge biodiversity. The country is home to 80 of the world's 104 different biological zones
which assures a remarkable assortment of fresh ingredients. Potatoes and hot peppers from the Andes
fish and seafood from the Pacific Ocean
mangoes and limes from the coastal valleys
bananas and manioc from the Amazon jungle: a chef's only problem is abundance of choice.

Second
Peruvian cuisine is the quintessence of cultural fusion. Ever since the first blending between Inca and Spanish traditions
local cooks have skilfully incorporated the flavours and techniques of the many immigrants that disembarked in Peru's ports
such as Italian and French. However
the strongest influences didn't arrive from Europe
but from Africa
China
and Japan.

Although the restaurant offer in Lima is most varied and covers a wide range of cuisines
Ceviche -diced raw fish marinated in lime juice and hot peppers- is surely number one on the list of dishes you must taste. There is at least one cevicherํa in every neighbourhood
so it won't be hard to find one. Our suggestion goes to superb Pescados Capitales
a lunch-only cevicheria in Miraflores.

A second must goes to Asian restaurants in Lima
both Chinese and Japanese
which
predictably
have a strong Peruvian influence. Chinese restaurants -known as Chifas-
can be counted by the hundreds. Usually down-to-earth neighbourhood eateries
these offer a fare rich in seafood and chicken. Japanese restaurants and sushi bars
on the contrary
are less widespread
and more upscale and expensive. Their forte is a year-round supply of the freshest and most variegated seafood
which is delightfully transformed into sushi
sashimi
and rolls. Our favourites are Wa Lok for Chinese
and Matsuei (where Nobuyuki Matsuhisa
Nobu's chef and owner
perfected his skills) for Japanese.

A last word for Lima's Criollo restaurants. Their cuisine is a vivid and tasty demonstration of the rich cultural fusion undergone by Peruvian gastronomy over the centuries. Besides the obvious Spanish and Andean fusion (a.k.a. Criollo)
in their menus you'll discover much Africa (tacu-tacu and anticuchos)
China (lomo saltado)
and Japan (ceviches and tiraditos).

Bon app้tit!