Mayta

The story

Mayta Lima: Contemporary Peruvian Cuisine by Chef Jaime Pesaque

The Chef and His Origins

Mayta in Lima showcases contemporary Peruvian cuisine through the lens of Chef Jaime Pesaque. Founded in 2008 by Pesaque, the restaurant builds on his extensive training across Michelin-starred kitchens in Europe, including apprenticeships in Italy and Spain. He returned to Peru to direct his first kitchen at Al Grano before establishing Mayta as his flagship project. His cooking prioritizes traceability for native ingredients, pairing rigorous technique with a transparent supply chain that honors local producers.

An Amazonian Narrative

The kitchen channels this dedication into initiatives such as Bitácora Amazónica, which explores the biodiversity of the Peruvian rainforest. This program highlights ingredients from the selva, bringing overlooked produce to the capital's dining scene. Contemporary methods allow the team to emphasize subtle flavors found deep within the jungle ecosystem. The menu maps the richness of these remote environments, transforming ecological diversity into sophisticated presentations.

Sustainability and Recognition

Mayta integrates environmental responsibility into its operations, receiving five radishes from the We're Smart Green Guide in 2026. This certification reflects a commitment to sustainable practices within fine dining standards. The restaurant appears on international rosters including Latin America's 50 Best and The World's Best 50. These accolades mark Pesaque's success in introducing Peruvian cuisine abroad while preserving the integrity of native products.