![Alberto Beingolea: “If they insist on not giving [the powers], they are complicating life for Peru”](https://insightermedia.com/wp-content/uploads/2026/09/bb3fa9e11304ea13fe2cd333955007bc-150x150.webp "Alberto Beingolea: “If they insist on not giving [the powers], they are complicating life for Peru”")
The chef of the Efímero restaurant, Christian Navarrete Véliz, has been one of the two Peruvians who advanced to the regional final of the San Pellegrino Young Chef Academy. We learned about his proposal and the blend of flavors that play with the heights of our territory, presented in his unique style.
In the financial heart of San Isidro, an elevator takes you down to a club that seems to be in New York City in 1978. Here, nostalgia is drunk, not just decorated.
One year after the success of the “Breakfast World Cup,” the Spanish influencer launches a new gastronomic call in his digital community and Peru will participate again.
In Quito, the Chefs Travel initiative brought together chefs from Peru and Ecuador in a seven-course dinner where products, techniques, and shared memories demonstrated that gastronomy is also a bridge between cultures.
Talking about Huaral is talking about chancho al palo. The slow cooking technique over fire, the crispy skin, and the juicy meat have made this dish the greatest gastronomic symbol of the province and the main reason why hundreds of visitors arrive every weekend. Although the recipe maintains its essence, each restaurant adds its own unique touch worth discovering, these are the restaurants you can visit:
Sastrería Martínez no longer needs a password: the new proposal from the award-winning bar | The speakeasy, ranked 33rd in The World’s 50 Best Bars 2025, presents a menu inspired by the textiles of Peru.
The restaurant arrives in Lima —and to the competitive world of grills— with something that seemed impossible, and twice over: that there is a novelty in that field and that it is a Peruvian meat awarded in Argentina.
Long before delivery changed consumption habits and before chicken restaurant chains multiplied in Lima, Pollos Begui was already a meeting point for those who roamed downtown Lima until dawn. It was 1993 when the Miyagi family decided to open a place on Nicolás de Piérola avenue, better known as La Colmena, attracted by the intense movement of tourists, workers, and customers that characterized the area.
One of the favorite dishes of Peruvians is rotisserie chicken. Many times we order it to enjoy at home and don’t know the best way to reheat it. Here, we tell you how.
In this edition of the Somos Awards, ten restaurants compete for the recognition of the readers, who will decide which best represents the tradition of Creole cuisine, which remains more relevant than ever.