A true taste of Peru


Virtuozity - - Fine Dining -

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.

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