Perumayen Ancestral Food gastronomists researched and reimagined foods from peoples up and down what is now mostly known as Chile.
What they came up with using fresh, local ingredients is nothing short of one of the finest dining experiences I’ve had, including the farm to table restaurants of Los Angeles and NYC.
Eight breads from ancient tribes sampler plate from the house. The square banana one is from Easter island. The little pot is spicy. The one on the right is potato made with and fried in pork grease.
The palette cleaners after every course were so mind boggling I forgot to get a picture of the tiny square chocolate basket with the tiniest sorbet of a fruit I can’t translate. This one was deep fried seaweed with avocado paste and herbs.
The vegetarian sampler had taro and seaweed, cheese/grain, mushroom paste, smoked “coliflower”, baked onion and Peruvian potato, quinoa rolled in blue maize.
Above was pulled rabbit mixed with herbs and also in a stew, with some great tasting strange vegetables and fried taro. Zoe had an incredible salad with the freshest mix of heirloom greens and Chilean hazelnuts like nothing we’d ever tasted.
The dessert sampler had a brownie crumble, a lacuma ice cream, and dehydrated pineapple chips.
