Peru Shines in Global Gastronomy: 4 Peruvian Restaurants in The World’s 50 Best Restaurants 2025
Peru continues to captivate the world—not only with its ancient history and breathtaking landscapes, but also with a culinary scene that has become one of the most exciting on the planet. In the 2025 edition of The World’s 50 Best Restaurants, Peru proudly secured four spots on the prestigious list, reaffirming its global reputation as a gastronomic powerhouse.
1. MAIDO – Lima
Chef: Mitsuharu “Micha” Tsumura
#1 in the ranking, MAIDO is a tribute to Nikkei cuisine, the exquisite fusion of Japanese techniques and Peruvian products. Chef Micha Tsumura masterfully blends flavors like miso with Andean seafood and umami-packed Amazonian products, creating a culinary journey that is both emotional and innovative. MAIDO isn’t just a restaurant—it’s a cultural bridge between Japan and Peru.
Its tasting menu reflects years of research into both culinary traditions. Highlights such as sea urchin with cushuro (an edible Andean algae) and pork belly with miso and rocoto show how Nikkei cuisine has evolved beyond fusion into a mature, self-defined identity. MAIDO also plays a key role in training the next generation of Peruvian chefs, making it a vital institution in Latin America’s gastronomic ecosystem.
In addition to the fascinating visit to the mines, you will have the opportunity to explore the surroundings and enjoy dreamlike landscapes, you will be able to capture impressive photographs while contemplating the Andes mountain range and the picturesque valleys that surround this magical place.
2. KJOLLE – Lima
Chef: Pía León
#9 in ranking, Kjolle celebrates Peru’s natural diversity through color, texture, and seasonal ingredients. Chef Pía León sources directly from producers across the Andes, Amazon, and Pacific coast, crafting dishes that tell stories of origin and tradition. Her approach is fresh, bold, and deeply connected to Peru’s land and people. Kjolle is a vibrant expression of modern Peruvian identity.
León’s menu follows no strict geographical sequence—it flows naturally according to availability and intuition. Dishes like oca tuber with cacao mucilage or Amazonian fish with pitahaya sauce demonstrate her commitment to biodiversity and ingredient integrity. Beyond accolades, León’s work through the Mater Iniciativa research project continues to strengthen the bond between gastronomy and conservation in Peru.
3. MÉRITO – Lima
Chef: Juan Luis Martínez
#26 in ranking, a small restaurant with a big heart, Mérito creatively fuses Peruvian products with Venezuelan essence. The menu is playful yet rooted, highlighting ingredients like Amazonian fruits, Andean tubers, and coastal seafood. Mérito’s intimate setting and fearless cooking style make it one of the most authentic and exciting dining experiences in Latin America.
What sets Mérito apart is its spontaneity—there’s no rigid tasting menu, and dishes evolve according to seasonal finds. Martínez’s background at Central influences his disciplined approach to Peruvian ingredients, while his Venezuelan roots bring a sense of warmth and informality. Signature creations such as yuca tart with Amazonian ants or plantain bread with cacao butter exemplify a cuisine that is both experimental and deeply personal.
4. MAYTA – Lima
Chef: Jaime Pesaque
#39 in ranking, Mayta is a celebration of Peru’s biodiversity and culinary history. Through his research project Yachay, Chef Jaime Pesaque explores the country in search of native ingredients and ancestral techniques that are disappearing. The result is an elegant tasting menu that reconnects diners with Peru’s roots, while pushing modern culinary boundaries.
Lorem ipsum dolor sit amet, consectetur adipiscing elit. Ut elit tellus, luctus nec ullamcorper mattis, pulvinar dapibus leo.Mayta’s evolution over the years reflects Peru’s own journey toward culinary maturity. Once a contemporary Peruvian bistro, it has transformed into a research-driven fine dining destination where every dish carries scientific and cultural context. Pesaque’s use of native grains, fermented Amazonian ingredients, and innovative preservation methods exemplify how tradition and modernity can coexist on the same plate.
From Global Recognition to Local Experience
These four restaurants not only showcase world-class creativity, but also reflect the deep cultural identity of Peru—its ingredients, its farmers, and its traditions. With each year, Peruvian gastronomy continues to inspire chefs and travelers around the globe.
If you’re planning a trip to Peru, exploring its culinary scene is a journey in itself. Whether in a fine dining restaurant or a local market, Peruvian food tells a story—one full of flavor, history, and passion.
Haku Tours: Where Peruvian Gastronomy Comes to Life
At Haku Tours, we believe that discovering Peru through its food is one of the most rewarding travel experiences. Our Peruvian cooking classes (PICC) have been recognized as one of Lima’s best gastronomic experiences, bringing together travelers and local chefs to share authentic recipes, market visits, and hands-on preparation of traditional dishes.
What makes Haku stand out is our commitment to sustainable tourism and cultural exchange—values shared by Peru’s top chefs and restaurants. Just like MAIDO or Kjolle celebrate biodiversity and cultural heritage, Haku celebrates everyday Peruvian food traditions in a way that is immersive, educational, and unforgettable.
So whether you dream of tasting Michelin-level dishes or learning to cook like a local, Lima offers it all. Come experience why Peru continues to shine in the world of gastronomy—and why Haku Tours is proud to be part of that story.
Want to discover Peru through food?
Stay tuned—soon we’ll share culinary travel tips and experiences you can enjoy during your visit!
