The World’s 50 Best Restaurants 2022 from Peru, Argentina and Chile
The list for the World’s 50 Best Restaurants for 2022 was released on July 18th and it included a number of outstanding restaurants that we regularly recommend to our travelers who plan on visiting Peru, Argentina and Chile.
In the list below, you will find this year’s top restaurants from our destinations. Each with their respective position on the chart:
Number 2: Central (Lima, Peru)
If anything characterizes Central Restaurant it is the aim of its owner Virgilio Martinez to redefine Peruvian cooking and bring it to a level rarely seen in the country. Not only through its flavors and techniques, but also through the appropriate seasonal use of local sustainable ingredients.
After ten years of working in top kitchens in Asia and Europe, Virgilio returned home to open Central. A sophisticated restaurant offering aesthetic dishes and gorgeous flavors that guarantee a world-class dining experience, a flagship Peruvian restaurant that is an ode to Peru in all forms.
While you’re in Lima and looking for other things to do as you await your reservation at one of the World’s Best Restaurants, take a look at our ‘Lima in 72 Hours‘ article and discover other hidden gems in Peru’s capital city.
Number 11: Maido (Lima, Peru)
Created with a contemporary design in the heart of Miraflores, Maido is considered one of the best Peruvian-Japanese fusion restaurants on offer to the world.
In Japan there are many ways to say ‘welcome’, but none are as profound as ‘Maido’ that transmits the determination that the customer feels at home. This is the philosophy of the restaurant that is led by Mitsuharu Tsumura. After having gained experience in his ancestors’ country ‘Misha’ returned to Lima and is today one of the youngest and most talented chefs on the Peruvian culinary scene.
The intriguing and unique menu comes as a result of the blending of Latin American and Eastern cuisines. The 12-course ‘Nikkei Experience’ tasting menu focuses primarily on seafood. With dishes including scallops from Paracas served with green butter beans and miso in addition to tapiocas and crab dishi. Not to be missed is the beef cheek, which is served with tsukemono and a mound of jora corn. Add an unexpected and delicate combination of lucuma ice cream, soy sauce, and macambo foam as a dessert to cap off the delectable experience.
Number 14: Don Julio (Buenos Aires, Argentina)
Discover specialty steaks that come from grass-fed Aberdeen Angus and Hereford cattle, raised in the countryside outside Buenos Aires served together with an extensive range of wines from over 14 000 local labels.
Owned by Pablo Rivero, the son and grandson of established livestock producers from Rosario, the restaurant opened in 1999 in his early 20s. An establishment that has now set the bar within the Argentine gastronomy circles.
Every cut of beef that is plated moves through the hands of the charcuterie specialist who heads up the kitchen, Guido Tassi, and comes recommended with a delectable Malbec for the full experience
Owner Pablo Rivero suggests ordering house cuts like rump steak and skirt steak even though Don Julio offers nearly every part of the cow. A selection of the artisanal charcuterie, including chorizo, morcilla (blood sausage), and spiral sausage, are excellent choices for an appetizer.
Number 32: Mayta (Lima, Peru)
Mayta offers delicacies like goat with Andean herbs and scallops with fava beans on its 12-course Yachay tasting menu which focuses on Peruvian ingredients.
Each plate is a work of art, featuring colorful ingredients front and center. For example, the paiche fish, which Pesaque frequently uses as part of his commitment to sustainability and is actually an Amazonian fish that must be eaten to prevent the extinction of other species, is thinly sliced and formed into an intricate rose.
If you are not looking for a tasting menu, the restaurant also offers an a la carte menu that features dishes such as Amazonian ceviche and matcha pie with passionfruit ice cream to name a few.
Mayta also serves as a pisco bar with creative variations on the local beverage, which is a must-try for any visitor to Peru.
Number 43 Borago (Santiago, Chile)
Boragó has a strong connection to Mapuche culture and takes its inspiration from the indigenous hunter-gatherers of Southern Chile and Argentina.
Chef Rudolfo Guzmán strives to incorporate the indigenous plants of the nation into the restaurant’s vast pantry. With a focus on sustainability, maintaining local ecosystems and responsible sourcing, Chef Guzmán brings a fresh take on ‘plantation to plate’. An effort that earned the establishment the inaugural Sustainable Restaurant Award at Latin America’s 50 Best Restaurants in 2018.
The ‘Endémica’ menu highlights the bounty that Chile has to offer. Guzmán takes diners through the regions with dishes like pink Maule tomato steak with wild grapes and fruits, Patagonian lamb with figs, and a sea strawberry cake and ice brûlée with plants from the Atacama Desert – the arid plateau on Chile’s Pacific Coast – for dessert.
It’s a sensory experience, but diners are unlikely to get the same one twice because the menu changes with the seasons.
Looking for more to discover while traveling through Santiago? Take a look at our Top 10 Ways to Explore Santiago de Chile Like a Local