Mayta

About Mayta

Chef Jaime Pesaque founded Mayta in 2008, but the restaurant that opened in its current Miraflores location in 2018 represents a different ambition entirely. After training at El Celler de Can Roca — the Girona restaurant that spent years at the summit of the World's 50 Best — Pesaque returned to Lima with a conviction that Peru's ingredient library, one of the richest on earth, deserved the kind of technical precision that European fine dining had spent decades refining. Mayta is the result of that conviction made edible.

The Mayta Experience tasting menu runs nine courses, with an extended version available for the most committed guests. Every course is built around a Peruvian ingredient — often one that Lima's other restaurants have not thought to feature at this level. Corn with chullpi (traditional heirloom Peruvian corn) and quinoa flower. Ribs with potatoes, cushuro (a high-Andean blue-green algae), and chincho herb. Amazonian ceviche with ingredients sourced from the river rather than the sea. A muña tart with passionfruit ice cream and white chocolate that extends the Andean mint's refreshing properties across the entire dessert course.

The dining room in Miraflores is refined and deliberately calm — warm materials, precise lighting, a sense of space that communicates: take your time. The service team has been trained in the European fine-dining tradition but deploys it without formality. They know the stories behind every ingredient, the communities who grew it, the altitude at which it was harvested, and they share this information in the way that good hosts share what they love.

The Plating

Pesaque's time at El Celler de Can Roca gave him a visual vocabulary that few Lima chefs possess. Plates at Mayta arrive as compositions — not performances of molecular gastronomy, but genuinely considered arrangements in which colour, texture, and proportion have been thought through with the rigour of someone who has spent years in one of the world's most technically exacting kitchens. The experience of eating Mayta is, among other things, an aesthetic experience. Guests routinely photograph every course, and for once this is entirely appropriate: the plates demand it.

Best Occasion Fit

For Impress Clients, Mayta carries the credential — World's 50 Best — while delivering something more personal than Maido: a restaurant with a specific point of view, a chef with a specific vision, and a meal that gives you and your client something to discuss for hours. For a Proposal, the nine-course structure creates natural anticipation, and the room's combination of intimacy and beauty makes every moment feel weighted with intention. For a First Date, Mayta is the most impressive reservation in Lima's middle tier — sophisticated enough to signal seriousness, but warm enough not to intimidate.