The flavors of always reinvented in La Plazita de Lima
In the new design it talks about the innovation through cultural mix and fusion with crafts , a path from the local to the global. The chefs who follow in the footsteps of the pioneer Gaston Acurio They have deeply internalized these maxims and faithfully adapt them to their menus and their new premises.
The design is found in the very conception of two new restaurants-terrace of Lima, the small square Y The market . They are fresh and informal proposals that their respective chefs, Rafael Osterling and Coque Ossio, have brilliantly developed together with the architects and interior designers ** Jordi Puig ** and Jaime Ortiz de Zeballos.
The market
In 2011 **Rafael Osterling** was again taken by the restaurant Raphael the prize for the Best Restaurant in Peru, awarded by the ** “Guía Summum” **. In addition, his new proposal, The market , he became worthy of the title Best New Restaurant.
When I meet him, there in his new kingdom, he does not stop greeting the guests, energetic and very friendly. tells me that each of his restaurants has a different personality , he likes change and challenges -now, for example, he is focused on Italian restaurant opening -.
The market is between mechanical workshops , in the heart of the Miraflores neighborhood, immortalized by authors such as Vargas Llosa, Ribeyro or Bryce Echenique. It is a terrace where highlights the use of wood, the freshness provided by the vegetation, and the red touch in the industrial lamps that hang from the roof.
Terrace of La Plazita restaurant in Lima
the small square
This other new ** restaurant-terrace ** fills up every night and has the healthy intention that its guests have fun . Fish and shellfish are on display, fresh on a bed of ice , prepared for you to choose the one you most want and they cook it for you at the moment. There I meet its owner and chef in a single night, Ossio Coke , the architect Jordi Puig, Lani Santa María (creator of fruit and chocolate baskets), the editor of the magazine Stuff to the painter Fernando Otero and the communication specialist Patricia Pinano . They know each other, but have met by chance in this cosmopolitan atmosphere.
The well-known architect and interior designer ** Jordi Puig ** spoke to me enthusiastically about his years in Spain and his stylistic commitment to ** La Plazita ** : “My commitment focuses on the use of different materials: here wood, cement, a simple concrete floor with stones and some white ceramic walls”.
The article began by listing some delicious dishes of Peruvian cuisine, where east and west converse with the Andes in the background , and I end, of course, with Pisco , the essential alcoholic beverage of the country. During my stay in Peru, I attended numerous friendly discussions about its origin and I thought I understood that, without entering into controversy, Chilean and Peruvian pisco they are very different and hard to compare . The one from Peru is clearly from Peru and the one from Chile from Chile. The rest of us can only enjoy both, their nuances and differences.
The Market Restaurant