Mayta Restaurante

Fresh catch of the day marinated in a vibrant Nikkei-style leche de tigre with a hint of ginger and sesame, topped with crispy nori.

Slow-cooked duck leg confit served with a flavorful cilantro-infused rice, choclo, and a touch of dark beer reduction.

Thinly sliced octopus adorned with a creamy olive sauce, Kalamata tapenade, and a sprinkle of aji rocoto for a subtle kick.

Crispy pork belly slow-rendered to perfection, accompanied by a sweet potato puree and a piquant rocoto glaze.

Creamy quinoa risotto showcasing a medley of Andean mushrooms, huacatay, and a whisper of Parmesan cheese.