A Culinary Journey through Peru

Destination: Lima

Along Peru’s central Pacific coast, Lima invites visitors to discover a city shaped by ancient civilisations, centuries of cultural exchange, and a close connection to the ocean. From the historic centre and pre-Columbian sites to the colourful streets of Barranco and the coastal cliffs of Miraflores, this is a destination where heritage and contemporary city life exist side by side.

Pacific sunsets, lively neighbourhoods, local markets, and a rich cultural scene give Lima a character all its own. While often considered the gateway to Peru, the capital is a destination worth exploring in depth, revealing new layers of history, culture, and creativity at every turn.

Savor the Spirit and Flavors of Lima

Lima’s culinary identity is deeply rooted in Peru’s remarkable diversity. Pacific seafood, native ingredients, regional produce, and generations of cultural exchange form the foundation of a food culture that feels both deeply traditional and constantly evolving. Indigenous, African, European, Chinese, and Japanese influences come together in dishes ranging from ceviche and anticuchos to chifa and Nikkei cuisine.

Across Lima, JRE chefs bring their own perspectives to this rich culinary landscape. From seafood-focused cooking overlooking the Pacific to contemporary cevicherías, neighbourhood restaurants, and intimate omakase experiences, they celebrate Peruvian ingredients while exploring new expressions of the country’s cuisine. Together, they showcase a city where biodiversity, cultural heritage, craftsmanship, and creativity come together on every plate.

Interview

Lima’s culinary scene is shaped by chefs who draw inspiration from the extraordinary biodiversity, traditions, and communities of Peru. In this interview, Pedro Miguel Schiaffino of La Rosa Náutica shares the experiences, ideas, and values that have guided his career. As one of the founding members of JRE Peru, he offers a personal perspective on Peruvian gastronomy and the importance of preserving its culinary identity for future generations.

Pedro Miguel Schiaffino: Peru, Biodiversity, and Culinary Identity

For Pedro Miguel Schiaffino, cuisine begins with understanding the ingredients, ecosystems, and people that make Peru unique. His work reflects a deep respect for the country’s biodiversity and a commitment to bringing native products and culinary traditions into contemporary gastronomy.

At La Rosa Náutica, set above the Pacific in Miraflores, this connection to Peru and the sea remains central to his approach. His story reflects a career shaped by curiosity, responsibility, and a belief that chefs can play an important role in protecting culinary heritage while sharing the richness of Peruvian gastronomy with the world.

Recipe

Chef Renzo Miñán of Almacén brings together freshness, intensity, and a strong connection to Peruvian flavours in this vibrant tuna preparation. Inspired by the country’s seafood culture and the bold cuisine of northern Peru, the dish reflects his talent for combining familiar ingredients with a contemporary perspective.

Freshness, Heat, and Umami

Delicate slices of tuna are paired with a ponzu-inspired sauce of rocoto, ají amarillo, leche de tigre, soy, and oyster sauce, creating a composition that feels fresh, bright, and full of depth. Charred avocado, radish, trout roe, cushuro, and aromatic oils introduce texture and contrast, while chilli and citrus bring the dish to life.

Vibrant and thoughtfully layered, this recipe captures Chef Miñán’s approach to contemporary Peruvian gastronomy: expressive, balanced, and always connected to the flavours and ingredients of his homeland.