A true taste of Peru
ONE OF THE WORLD’S BEST CHEFS OPENS UP A NEW RESTAURANT IN DUBAI
WHEN LIMA OPENED AT the start of March it did so with little fanfare. There was no great promotion and instead the chief proprietor Virgilio Martinez let his food do the talking. It was a bold decision, but when you are the head chef of the fourth best restaurant in the world, you are clearly confident in your flavour combinations.
Situated in the heart of City Walk’s finedining quarter, Lima is the third restaurant from renowned chef Martinez. His first concept, Central in Lima, Peru, earned fourth spot in San Pellegrino World’s 50 Best Restaurants List, while Lima Fitzrovia in London holds a coveted Michelin Star.
Taking charge in the kitchen in Dubai is Diego Sanchez, who worked closely with Martinez in Peru. He is continuing the brand’s tradition of using unique ingredients, as well as the unusual cooking methods that deliver such rich and earthy flavours.
In fact, from the moment you enter the restaurant you feel as though you have been transported to Latin America. The décor is colourful, yet rustic, and is draped in materials that have been sourced from Peru. You are also immediately treated to three types of rustic bread: cacao and salt, sweet potato quinoa and an andes herb roll.
Then it was time to test some of the signature dishes. From the tiraditos we tried the lobster which is raw and thinly sliced, and paired with avocado cream. The rich flavour of the lobster is then intensified thanks to the use of rocoto tiger’s milk – an ingredient that features heavily on the menu. unique Peruvian dish served as a cold starter. We opted for the salmon which sits on top of potato and a fig reserve. This is then topped with a sour grana pardano cheese which adds another texture and compliments the subtle flavour of the salmon.
For the anticucho, which is a popular dish that originated in the Andes, we selected the cod. This melted in the mouth, yet still contained a serious punch thanks to the secretive dressing.
Next was she slow cooked rump of lamb which simply fell apart with the fork and was both juicy and tender. Served with pumpkin and a coriander marinade, it was the standout dish of the night, much to the delight of head chef Diego Sanchez.
To finish the evening we sampled a dish that was presented like an open avocado. The large pip was made of 75 per cent cocoa, while the outer shell was also dark chocolate. Inside was a light and creamy avocado mousse that pairs well with the tartness of the dark chocolate.
With unique and flavourful food, a licensed bar and room for 150 guests, Lima is the best way to sample the delights of Peruvian cuisine.