Surrounded by a marvelous garden at the foot of the Miraflores Park Hotel, Mesa 18 features an original design, intriguing bar and, furthermore, it’s in Lima, a to see and be seen. Embracing, sophisticated, with an impeccable and friendly service, the Mesa 18 invites diners to discover the best local Peruvian ingredients be prepared in a creative manner the fuses high cuisine with the best technique in the world, paving the way for an artistic presentation. It is because of this that Mesa 18 has established itself as one of the leading restaurants in Lima.

Chef Federico Ziegler has worked diligently to accentuate the flavors of ever element that composes his dishes: the Doncella fish, roasted and served on top of a bed of potatoes, vegetables and a fine emulsion of herbs, is a veritable work of art that glows by its simplicity, delicacy and beauty; the marinated octopus Wakame Carpaccio accompanied by quinoa salad is pure delight, while the pineapple Carpaccio with cilantro syrup, pisco sauce, and ginger icecream is a truly sublime dessert that cannot be overlooked. The foie grass served with sugar and citric biscuits over a bed of mashed purple onions, the rib eye garnished with pecan nuts, or the roasted lamb with shiro miso and crystallized tomatoes, and the white chocolate soup with pistachio brittle and lúcuma mousse are also stellar choices.

 

 

Federico Ziegler has worked in the kitchens of the best restaurants in France and Argentina, yet confesses that creating these Peruvian dishes has been a paramount experience. Based on products found at sea, on the countryside, at mountaintops and jungles, Federico has landed on a goldmine of unforeseen and privileged flavors.

To dine at Mesa 18 is to experience the most luxurious dining adventure in Lima, where one comes in contact with aromas that delight the senses, accompanied by the best wines recommended by the chef.

 

 

 

 

 

Text: Patrick Monney ± Photo: Orient Express.