Peru­vian flair

Jaime Pe­saque’s mayta Joins a grow­ing list of fab­u­lous Peru­vian restau­rants in Dubai

Virtuozity - - Fine Dining -

With Dubai’s ap­petite for peru­vian cui­sine at some­thing of an all-time high, it seems like the per­fect time for a well­re­spected peru­vian chef to come in and show the city how it’s done. such is the think­ing of Jaime pe­saque, a fa­mous peru­vian chef whose Lima restau­rant, Mayta, has made head­lines across the globe.

Car­ry­ing on in the tra­di­tion of ex­port­ing suc­cess­ful in­ter­na­tional restau­rant brands to Dubai, pe­saque re­cently opened Mayta Dubai, lo­cated in the Cap­i­tal Club build­ing in Dubai in­ter­na­tional fi­nan­cial Cen­tre (Difc).

the venue is warm and wel­com­ing, with smooth floors and an­gu­lar lay-outs con­trast­ing against com­fort­able fur­nish­ings and moody light­ing. south amer­i­can mu­sic blares from the speak­ers as you make your way from the en­trance hall and through to the bar area. the com­fort­able but min­i­mal de­sign lan­guage car­ries through all the way to the restau­rant seat­ing area, which, in one part, is made up of large so­fas sur­round­ing low ta­bles.

if you’re in a suit­ably sized group, these are the seats to get. it may not be tra­di­tional, but it’s a dar­ing move that sig­ni­fies Mayta is se­ri­ous about its ‘shar­ing con­cept’. the feel­ing at Mayta is that you should be re­laxed when the food comes, and that the food shouldn’t de­tract from the ex­pe­ri­ence of chat­ting with friends in the com­fort­able set­ting.

that said, this is a tall or­der, given the qual­ity of food on of­fer. the menu, at first, comes off as a lit­tle com­plex, es­pe­cially if you’re no ex­pert of peru­vian food. how­ever, with knowl­edge­able wait­ing staff al­ways happy to make rec­om­men­da­tions, it’s soon clear that there are plenty of gems to watch out for.

the star of the show is un­doubt­edly the range of cer­viches, many of which in­cor­po­rate pe­saque’s own base made up of lime, co­rian­der and other in­gre­di­ents. the ‘puro’, with corv­ina and sweet potato, is per­fectly ex­e­cuted, while the ‘Mixto’, with shrimp, oc­to­pus and scal­lop, will con­vert even the most fer­vent critic of seafood.

for the mains, a group of three or more would do well to go with one of the ‘big share’ dishes—our pick of the bunch be­ing the ‘ar­roz con pato’. an enor­mous plat­ter of co­rian­der rice, it fea­tures duck breast, con­fit duck leg, foie gras and egg. suc­cu­lent and hearty, ev­ery mouth­ful rep­re­sents an ex­plo­sion of fan­tas­tic flavours.

pair that dish with an op­tion from the restau­rant’s im­pres­sively large wine list, and you have a meal that runs with the best in­ter­na­tional restau­rants any­where in the world.

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