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Astrid and Gaston's, aka the Casa Moreyra, beautiful façade.
Esteemed Chef Gastón Acurio opened the doors to his renowned Peruvian gem Astrid & Gaston in 1994, inadvertently igniting a spark to Peruvian cuisine’s gastronomical revolution. The restaurant, named affectionately after him and his wife, originally featured a menu dedicated to French cuisine. Since the restaurant’s opening the menu has evolved into an eclectic sampling of original Peruvian fare, influenced by Chef Gaston’s mission to introduce the world to the genuine flavors of Peruvian food. Chef Acurio has since entwined himself in the history of Peruvian gastronomy, elevating Peruvian food to the forefront of the world’s various ethnic cuisines. In 2012, Chef Diego Muñoz was appointed head chef, returning to his native Peru after spending years in various restaurants across the globe, including France, Canada, etc. The restaurant has become globally acclaimed and highly elevated since Muñoz’s appointment. In a mere three years, he has raised the restaurant to #14 on San Pellegrino’s annual list of the World’s 50 Best Restaurants.
Nestled behind the façade of the renovated Casa Moreyra, a historic colonial hacienda, in Peru’s distinguished capital of Lima, Astrid & Gaston appears as an authentic recreation of Peruvian culture, rich in the history and memories of the country. This sense of Peruvian authenticity is reflective in the food as well, both in the appearance and taste. Acurio utilizes each dish on his menu as a metaphorical door to his own memories of growing up in his home country. The presentation, flavor notes, and even the ingredients immerse the diner in Peruvian haute cuisine, introducing you to the splendors of Peruvian cooking and the treasures that the land has to offer. The menu purposefully and proudly bolsters ingredients that are reflective of flavors distinctive to Lima and Peru.
After hearing about the notoriety of the restaurant, I was pleasantly surprised when I entered the establishment. The ambiance was pleasantly casual, welcoming, and incredibly unintimidating. The informal atmosphere was refreshing compared to other dining experiences, especially those in Europe, which even though enjoyable, can be formal and daunting. Overall the minimalist décor and calming environment were very inviting, making for a wonderful dining experience. Before being led to our table, we were given a quick tour of the kitchen, something that most fine dining establishments neglect to do. I found it added another level of authenticity to the meal. We opted for the 29 course tasting menu, costing 220 USD, which included 11 paired wines, tax, and tip, an extremely reasonable price for fellow food lovers seeking a Peruvian tasting experience. The same meal in New York City would cost twice as much, so it’s an incredible deal to eat at one of the world’s best restaurants!
Course #16: Native potatoes cooked in soil.
The food itself was unexpected and marvelous. The flavors were bold and new, incorporating multiple textures, creating unique new flavor profiles. The 8th course consisted of guinea pig rillette, with whipped lard and radishes, a profile that you would never be able to recognize under other circumstances. Acurio flawlessly accomplishes his goal of introducing authentic Peruvian cuisine, even utilizing original cooking methods. The 16th course of native potatoes was cooked in soil, adding an earthy and smoky flavor to the unique dish. The menu was innovative and creative, seen in the 22nd course of parmesan honey strawberry sandwich, a savory yet sweet experimental dish. The wines that accompanied were equally pleasing. My personal favorite was the 2011, Chilean Sauvignon Gris, a high altitude wine that was not oaky, but fruity and refreshing instead.
My experience at Astrid y Gaston was extremely enjoyable; I highly recommend any fellow food lovers in the Lima area to make the worthwhile trip to this renowned establishment.
About the Author
Philipp Braun joined AUI in 1998 as President and CEO after a successful consulting career in his native Switzerland. After receiving his Bachelor and Master’s degrees at Zurich’s renowned Federal Institute of Technology, ETH, and his MBA at GBSA Zurich, Mr. Braun founded Ensytec in 1990 and served over fifteen of Switzerland’s leading food manufacturers. Before coming to the U.S., he also served as a Captain in the Swiss Army. AUI has quadrupled in size during his tenure. In his spare time, Philipp enjoys skiing with his family in Switzerland.