🌎 A Culinary Journey Through Latin America’s Best
In 2024 and 2025, I traveled across Peru and Brazil chasing more than just bucket-list meals — I was searching for stories told through food. What I discovered was a breathtaking culinary landscape where ancient flavors meet bold innovation, and world-class chefs treat every plate as an opportunity to express culture, memory, and creativity. From dining at Maido just weeks before it was crowned the #1 restaurant in the world, to sipping custom cocktails at intimate bars like Carnaval and The Liquor Store, this guide documents the best meals and drinks I had throughout Lima and São Paulo — and the unforgettable people and places behind them.
“This isn’t just a list — it’s a lived-in, flavor-filled diary of Latin America’s most incredible restaurants and bars.”
In early May 2025 — just weeks before Maido was officially crowned the #1 restaurant in the world by The World’s 50 Best Restaurants — I had the chance to experience this groundbreaking Nikkei tasting menu in Lima.
Chef Mitsuharu ‘Micha’ Tsumura and his team don’t just serve food — they orchestrate an immersive journey through Japanese-Peruvian fusion. Every course was a study in detail, balance, and texture, often combining ingredients that reflect the oceanic and Andean terroir of Peru. The ambiance was intimate yet theatrical, and service felt choreographed without ever losing its warmth.
“Maido isn’t just dinner — it’s cultural diplomacy in 15 courses.”
In May 2025, I had the pleasure of dining à la carte at Astrid y Gastón, the landmark Lima restaurant founded by legendary chef Gastón Acurio. Located in a beautifully restored colonial mansion, the experience combined timeless Peruvian hospitality with creative and refined cooking that still surprises decades after its opening.
Despite not opting for the full tasting menu, I was able to sample a wide range of dishes including:
The service was impeccable — warm, attentive, and knowledgeable. Each dish offered a story rooted in Peruvian culture, from traditional ingredients like corn and potato to modern interpretations of coastal and Andean fare.
“Astrid y Gastón is more than a restaurant — it’s a cornerstone of Peru’s culinary revolution.”
Carnaval isn’t just my favorite cocktail bar in Lima — it’s one of my top bars in the world. I still remember sitting at the counter, connecting with the bartenders one-on-one, watching them craft drinks like choreographed theater pieces.
There’s a special energy in Carnaval. Whether it was a seashell-shaped vessel, a tableside-smoked presentation, or an unexpected local infusion, every cocktail came with a surprise — and a smile. They don’t just serve drinks; they tell stories through flavor, aroma, and technique.
I was especially impressed by how attentive the staff was to personal taste. One of the bartenders walked me through a flight of flavor profiles before designing a custom drink I still think about.
Ranked among Latin America’s best bars, Carnaval’s innovation is grounded in Peruvian pride. Their menu celebrates the country’s biodiversity, but never loses its fun or soul. If you’re even remotely interested in mixology — or just want to experience world-class hospitality in a vibrant setting — Carnaval is a must.
"At Carnaval, you don’t just drink — you experience a sensory celebration."
– A world-class cocktail bar in Lima, ranked among the best in Latin America. The presentation is theatrical, the drinks are globally inspired but grounded in Peruvian ingredients, and the experience is both high-energy and deeply thoughtful. If you're serious about mixology, this is a must-visit.
Lima continues to punch well above its weight as a gastronomic capital. While Maido now holds the world’s top spot, these restaurants continue to define Peru’s culinary identity:
During the 2024 São Paulo Grand Prix, I had the pleasure of dining at Evvai, and it instantly became my favorite restaurant in São Paulo — and perhaps all of South America.
Chef Luiz Filipe Souza, a proud Brazilian native, crafts a tasting menu that defies boundaries, seamlessly fusing his Italian roots with native Brazilian ingredients like tucupi, puxuri, and jabuticaba. Evvai is the type of place where every course is poetic, every detail purposeful, and yet the mood stays refreshingly unpretentious.
“Evvai gave me one of the best meals of my life.”
In January 2025, I finally visited Tuju, the two-Michelin-starred São Paulo icon helmed by Chef Ivan Ralston. Known for blending cutting-edge technique with biodiverse Brazilian ingredients, Tuju’s seasonal tasting menu is equal parts botanical, cerebral, and soulful. The space feels like a modern greenhouse — elegant and natural, with a subtle sense of discovery at every turn.
Tuju is more than a restaurant — it’s a three-story gastronomic monument. Each level is carefully curated to reflect a different aspect of Brazil’s natural and cultural bounty. From the open kitchen that serves as a creative lab, to the rooftop garden where herbs and edible flowers are harvested daily, Tuju immerses guests in an edible ecosystem.
The meal centered around the Rain Menu, celebrating Brazil’s rainy season with ingredients sourced from the forest and coast. Highlights included delicate preparations of seafood, subtle ferments, and layered sauces that evolved with each bite.
Each dish felt like a microcosm of Brazil’s ecosystems — presented with European precision and Japanese restraint.
“Dining at Tuju is like walking through a tropical garden — edible, elegant, and deeply reflective of Brazil’s culinary future.”
Ranked on Latin America’s 50 Best Restaurants list and helmed by the talented Chef Tássia Magalhães, Nelita is one of the brightest stars in São Paulo’s contemporary culinary scene. I visited in January 2025 and was drawn into the restaurant’s creative energy from the moment I walked in.
The ambiance is cozy yet refined, with warm lighting and natural textures that set the stage for a deeply personal interpretation of Italian cuisine. Chef Tássia’s cooking pays homage to Italian traditions while innovating with Brazilian ingredients and artistic plating that rivals the world’s best.
Highlights from the à la carte dinner included:
Nelita also offers a thoughtful and globally curated wine list guided by sommelier Danyel Steinle, one of Brazil’s most respected wine professionals. The pairings were not only intelligent but emotionally attuned — complementing the seasonality and storytelling of each dish. Whether it was an effervescent natural pét-nat or a bold, old-world red, each pour helped accentuate a different aspect of Chef Tássia’s cuisine.
Nelita isn’t just a restaurant; it’s a chef-driven narrative about heritage, emotion, and bold femininity. You feel it in the service, the music, the plateware — everything.
“Nelita feels like a love letter to Italian cooking, signed in São Paulo ink.”
Kazuo was my first meal in São Paulo during the 2024 Grand Prix week, and it absolutely set the tone for what would become an unforgettable culinary journey. This high-end Japanese dining destination delivered one of the most balanced, beautifully composed omakase experiences I’ve had in South America.
Every dish was meticulously prepared, showcasing premium seafood flown in from Japan and innovative techniques that respected tradition while embracing subtle Brazilian influences. From the opening bite of ultra-fresh sashimi to perfectly seasoned nigiri and warm dishes highlighting seasonal produce, Kazuo exceeded expectations.
The intimacy of the sushi counter, paired with the attentiveness of the chefs, created a transportive experience. It was refined yet warm — the kind of meal that makes you pause and appreciate the beauty of simplicity and detail.
“Kazuo’s omakase was the opening ceremony to a week of São Paulo gastronomy I’ll never forget.”
In January 2025, I had the opportunity to dine at Jean-Georges São Paulo, located inside the stunning Palácio Tangará hotel — an urban oasis nestled against the lush Atlantic Forest.
This restaurant, part of Jean-Georges Vongerichten’s global fine dining empire, delivered an experience that felt both timeless and distinctly Brazilian. The setting was opulent, the service flawless, and the food harmonized local flavors with Jean-Georges' signature elegance.
Standouts included:
The view over the tropical greenery, especially at sunset, added a cinematic layer to the meal. Whether you're staying at the Palácio Tangará or just visiting for dinner, this spot is a must for travelers seeking luxury and tranquility within São Paulo’s bustling heart.
“Jean-Georges São Paulo blends European technique, New York flair, and Brazilian soul — all in one of the city's most beautiful settings.”
I had the chance to dine at A Casa do Porco during a November 2024 lunch service — and what an unforgettable midday feast it was. Known globally for its nose-to-tail approach to pork and its place on Latin America's 50 Best Restaurants list, the restaurant truly lives up to the hype.
The meal kicked off with a complimentary shot of cachaça, setting the tone for an afternoon of bold flavors and culinary storytelling. The tasting menu was both playful and rooted in deep technique, showcasing how versatile and noble pork can be when handled with creativity and respect.
Each course was an homage to Brazil’s heritage — from crispy pork jowl and feijoada reinterpretations to char siu-style glazed ribs and inventive desserts. Despite the focus on pork, the menu offered vibrant vegetable-based sides and thoughtful pairings that kept the experience balanced and engaging.
“A Casa do Porco proves that fine dining doesn’t need to be fussy — it just needs to be fearless.”
During my time in São Paulo, I had the unforgettable opportunity to have lunch with Chef Dayse Paparoto — a culinary powerhouse and former champion of MasterChef Brazil. Dining at her namesake restaurant, Paparoto Cucina, was not only delicious but also a testament to how emotion, precision, and personal narrative can come together on the plate.
Chef Dayse’s approach is rooted in traditional Italian cuisine, but with unmistakable Brazilian flair. Each dish had layers of flavor and thoughtful technique, from house-made pastas to deeply flavored sauces that spoke of heritage and innovation. Even the cocktails were vibrant and expressive — clearly designed with the same passion that fuels the kitchen.
Beyond the food, what stood out most was the sense of intimacy. Chef Dayse was present, welcoming, and genuinely invested in making each guest’s experience special. It’s rare to feel so connected to the heart of a restaurant, and it made the meal feel as personal as it was gourmet.
"Chef Dayse Paparoto cooks with guts and grace — and every bite at Paparoto Cucina tells her story."
A rising star in São Paulo’s dynamic culinary scene, Metzi is led by the talented chef duo Eduardo Ortiz (Mexico) and Luana Sabino (Brazil). This modern Mexican restaurant celebrates tradition while pushing boundaries, blending Mexican heritage with Brazilian ingredients and contemporary technique.
The space is relaxed and welcoming, with a neighborhood feel that contrasts beautifully with the sophistication of the dishes. Think tamales reimagined with native Amazonian corn, salsas that evolve in complexity, and house-made tortillas made from heirloom masa.
Each dish felt vibrant and honest — from their signature pork belly tacos with fermented chili to inventive seafood tostadas and dishes kissed with smoke and acidity. The cocktails were no afterthought either, with agave-forward concoctions that reflected the kitchen’s sense of balance and flair.
“Metzi isn’t just one of the best new restaurants in São Paulo — it’s a heartfelt conversation between Mexico and Brazil, plate by plate.”
From classics with a twist to bold, unexpected combinations featuring local Brazilian spirits, The Liquor Store manages to balance sophistication with comfort. It’s the kind of place where creativity flows as freely as the cachaça.
If you're exploring São Paulo's more casual, yet wildly inventive dining scene, make sure to visit Kotori, Tan Tan, and The Liquor Store — all part of the creative universe built by acclaimed chef Thiago Bañares.
Chef Thiago Bañares has redefined what it means to eat and drink well in São Paulo — with concepts that are fun, approachable, and still chef-driven.
"Bañares is crafting a cultural movement — one plate, one cocktail, and one late-night noodle at a time."
Nestled in São Paulo, The Liquor Store quickly became one of my favorite cocktail bars. What sets it apart is its size — small, cozy, and intimate — which makes it perfect for serious cocktail lovers who want more than just a drink. You’re able to communicate directly with the bartender, crafting bespoke cocktails based on your personal preferences. Every creation is made with precision, care, and flair — a tailored experience that turns a simple nightcap into an unforgettable ritual.
From classics with a twist to bold, unexpected combinations featuring local Brazilian spirits, The Liquor Store manages to balance sophistication with comfort. It’s the kind of place where creativity flows as freely as the cachaça.
"Come thirsty, leave inspired."
From the high-altitude mastery of Maido to the rainforest-infused elegance of Tuju, this journey across Peru and Brazil was far more than a culinary checklist — it was a celebration of identity, memory, and creativity. These meals weren’t just delicious; they challenged my perspective, reconnected me with ingredients I’d forgotten, and introduced me to chefs who are shaping the future of Latin American gastronomy.
There’s still so much more to explore. I can’t wait to return to São Paulo to finally dine at D.O.M., and I know another trip to Peru is in order to experience Central — the restaurant I missed but still dream about. Every bite, every sip, every warm interaction has left me inspired.
“Latin America isn’t just rising on the global food stage — it’s redefining it.”
If you're a food lover, make this region a priority. Book the trip, reserve the table, and taste your way through a continent full of magic.
