N° 7 as Best Latin Americas's 50 Best Restaurants in 2017. The story began in 1994. Upon finishing their culinary studies in Paris, Gastón Acurio and Astrid Gutsche founded their eponymous restaurant in a small house in the district of Miraflores. At first, the restaurant was quite French, as it was dictated by the global trend. Over time, it became decidedly Peruvian. As Gaston has described "we embraced our culture and flavors, experimenting with local ingredients and recipes with one goal in mind, to promote our cuisine around the world."
- 3 hrs
- Available Days:
- Mon Tue Wed Thu Fri Sat
- 1:00 PM, 1:30 PM, 2:00 PM, 2:30 PM, 7:00 PM, 7:30 PM, 8:00 PM, 8:30 PM, 9:00 PM, 9:30 PM
- Hotel Transport Included
- Mobile Ticket Included
- Offered in English, Spanish
"In 2014, on our 20th anniversary, we left Cantuarias Street to start a new project: to settle in Casa Moreyra, the 17th century San Isidro estate. Today, Gastón and Astrid, together with a young team of chefs, are in constant search of new flavors and ideas to offer."
THE HISTORY OF CASA HACIENDA MOREYRA
Casa Moreyra was always more than a place of residence. Its significance in history is linked to its original rural role rather than to its current palatial beauty. It was a center where all types of activities came together and took place: first the economic ones and then the social, cultural and religious ones.
Our 2019 menu, is a tribute to Lima and all of its different backgrounds. It pays homage to its people, their stories and the love they once knew and know now how to build.This menu also offers two tasting menus –a short one and a long one. Both experiences have been designed to give you an insight into our country’s culture and cuisine.
Many of our tours and activities offer transportation pick up & drop off options from several locations and destinations. Options vary by tour, see “BOOKING REQUEST” for full details.
I loved the presentation of the food. The staff was excellent.
Similar things to do
Central is an unmissable part of the itinerary, with its tasting menu travelling from 25 metres below to 4,200 metres above sea level. Central made its debut on The World’s 50 Best Restaurants list in 2013 at No.50 and has since rocketed to No.4. Chef Virgílio Martínez’s star has been rising rapidly for the last few years, coinciding with Lima’s ascent to become one of the world’s leading foodie destinations.
Javier Wong is a master in preparing sole ceviche and considered by many people as the best chef in cebiches. He is self-taught, temperamental and whose cuisine is considered cult. It is recommendable only to foodies. His restaurant has been visited by politicians, mayors, presidents and personalities mainly from Peru. Javier Wong is considered a chef, master of the sole and the octopus and with his creativity in chopping and mixing ingredients achieves the most delicious dishes.