BODRUM, TURKEY

Brava & Kitchen @ The Bodrum Edition

STYLISH AND VIBRANT

From two sides of the world, our cuisine is fun, relaxed, stylish and as vibrant as the spices from Latin America and the Middle East. An all day celebration and a night feast, where we blend the traditionally cosmopolitan flavours of Latin America, Turkey, Asia and the Mediterranean Coasts, with textures and techniques from around the world.

BRAVA showcases a focus on fire and grilling, with fresh fish, local produce and vegetables, all in a social and sharing environment.

Not to be missed: the abundant Turkish breakfast at KITCHEN - served until 6pm -, featuring the best of Turkish raw produce and baked food: cheese, breads, compotes and hot dishes such as menemen (scrambled eggs, peppers, tomatoes and spices) and sucuk (spicey sausage). 

As lively as South America, as fierce as Middle East, as self-indulgent as any time next to the sea.

All eyes are on the Aegean at the Turquoise Coast outpost of the EDITION. The hotel tumbles down in layers, punctuated with olive trees, terraces and plunge pools, right down to the private beach with cabana-studded jetty and direct sea access.
— The Telegraph

Find out more about THE EDITION HOTELS.

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LISBOA, PORTUGAL

Cantina Peruana, no Rua de Sao Paulo

FROM SHORE TO SHORE

Long-time friends and El Bulli alumni, Chefs José Avillez and Diego Muñoz opened a cheerful Peruvian contemporary bistro in Lisbon at Bairro do Avillez in June 2017. This was the first time José Avillez represented a foreign chef in one of his many restaurants. An absolute success amongst Lisboetas, it had to be relocated to a new location in Rua de Sao Paulo due to high demand.

Cantina Peruana is a fusion of the best Portuguese ingredients combined with the joy of Peruvian cuisine in a laid-back atmosphere. Now it’s also a reflection of the traditional taverns that build up the now famous Peruvian Gastronomy.

The menu is divided into six “Worlds”, in order to introduce the different techniques, influences and ingredients that coexist in Peruvian cuisine, and that contributes to its richness and diversity.

Cantina also has a Pisco Bar, with classic and playful Pisco Sours and Chilcanos, plus some other spirits specially brought from Perú to Portugal.

A journey to Peru without even moving from Lisbon.

CANTINA PERUANA IS A JOYFUL PLACE FULL OF LIFE. THE MENU INVITES YOU TO A JOURNEY AROUND THE DIFFERENT WORLDS WITHIN PERU, WITH ITS ABUNDANCE OF FLAVOURS, AROMAS AND COOKING TECHNIQUES.
— Diego Muñoz

Find out more about José Avillez.

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Copenhagen, DENMARK

PMY PapaMaizYuca

HOME COOKING FROM LATIN AMERICA

Chefs Diego Muñoz from Peru, Emilio Macías from Mexico and Karlos Ponte from Venezuela opened PMY (Papa, Maíz, Yuca) in 2017, named after the foundational ingredients of the chefs’ native countries potatoes, corn and yucca. They were looking to share their identity expressing it through the dishes of everyday life in Latin America.

In less than one year PMY was awarded the Bib Gourmand highlight by the Michelin Guide.

Dishes include family favourites from the region, such as ceviches, elotitos and arepas. Beverages include Latin American products, like pisco, mezcal and rum, including Chilcanos, Margaritas and Parchitas.

PMY’s logo was designed specifically for the restaurant, by the famed Mexican artist, designer and architect, Eduardo Terrazas, reflecting the graphic pop-art trends of contemporary Latin America, also represented in the curated visual arts collection that completes the ambience of the restaurant.

 
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CUSCO, PERU

The Belmond Andean Explorer

THE EPIC HIGHLANDS JOURNEY

The Belmond Andean Explorer provides a 3-Days dining experience that takes visitors of Perú to new culinary heights, as they sample our distinctive regional cuisine, inspired by the journey through the Peruvian Andes, at altitudes of up to 4,800 metres on route from Cusco to Arequipa. 

Belmond Andean Explorer caters up to 48 passengers, directed by Diego and led by Head Chef Carlos Risco and the team at Belmond Hotel Monasterio in Cusco. They create daily menus with simple regionally sourced produce, such as fresh fish from the Moquegua coast, trout from Lake Arapa, broad beans and lemons from Cusco, mushrooms, beets and corn from the Sacred Valley, Peruvian native potatoes, and quinoa from the Altiplano.

CREATED BY THE EXECUTIVE CHEF DIEGO MUÑOZ, THE PLATES OF FOOD MIRROR THE YELLOWS AND GREENS OF THE LANDSCAPE ROLLING BY. DESERT IS A FROTHY APPLE FOAM, REFERENCING THE SNOWY PEAKS UP IN THE SKY, AND WE EXPERIENCE GLIMPSES OF AN ALWAYS-MOVING LANDSCAPE AS WE GLIDE TOWARDS PUNO
— SUITCASE MAGAZINE
 
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Lima

Noches de Terraza en Dédalo

CASUAL DINING + DJ SET + CRAFT BEER

During the summer season, Thursday after Thursday at the iconic Dédalo, Galería de Arte, in the bohemian area of Barranco, we cater a new approach to Peruvian Cuisine, with DJ sets by Santiago Pillado-Matheu from El Hombre Misterioso, all paired with craft beer from Cervecería del Valle Sagrado

Check out for news about Season 2019.

Photos by Javier Larrea . Design by Goster

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