half day Lima Gastronomic Tour, shared service

Participate in a comprehensive culinary experience that connects the origin of the product with haute cuisine techniques. Our program begins with a technical tour of a local market, where we will explore the biodiversity of Peruvian ingredients and their importance in the global food supply.
Under the guidance of a professional chef, you will master the preparation of the most representative dishes of our gastronomy, fusing tradition, technique, and flavor in an exclusive setting.

cuisine.

DEPARTURE SCHEDULE

Frequency: Monday to Sunday.
Times: Morning (8:30 AM), Afternoon (2:00 PM).
Duration: 4 hours

ITINERARY

Course Selection

CHOICE OF APPETIZERS:

Classic Ceviche: Made with the catch of the day and expertly marinated in “Leche de Tigre” (Tiger’s Milk). A precise balance of acidity, spiciness, and freshness, served with ancestral side dishes of sweet potato and native corn.

Traditional Causa Rellena: A delicate yellow potato dough infused with yellow chili pepper and lime, layered with a filling of select vegetables and quinoa.
Traditional Papa Rellena: A potato dough croquette seared over an open flame, filled with a seasoned beef stew, botija olives, and egg, resulting in a crispy exterior and a juicy interior.

MAIN COURSES(choose one):

Lomo Saltado: A prime example of Asian culinary influence in Peru. Diced tenderloin stir-fried over high heat with onions, tomatoes, and chili peppers, deglazed with soy sauce and vinegar. Served with premium rice and French fries.
Pescado a la Chorrillana: Fillet of seasonal fish in a rich sofrito sauce (tomato, onion, and chili peppers). A dish that highlights the maritime heritage of Lima’s coastal neighborhoods.
Contemporary Chicken Chili: A velvety cream sauce made with yellow chili peppers, walnuts, and cheese, served over slices of chicken breast. A dish of great aromatic complexity and silky texture.