The 10-Course Menu Ends on a Duck Skillet You Can Order Alone
Jaime Pesaque's Miraflores flagship offers a 10-course tasting menu and an à la carte menu, with a duck rice dish that sits on both and a pisco cocktail list built on infusions.
La sartén de pato is a rice dish that uses every part of the bird and is finished with egg yolk emulsions. It crowns the 10-course tasting menu and also appears on the à la carte menu, for anyone not ready to commit to ten courses. The kitchen's cooking is contemporary Peruvian.
Jaime Pesaque trained at El Celler de Can Roca in Spain before returning to Peru to open Mayta, his flagship, on Av. Mariscal La Mar in Miraflores. It offers a tasting menu for the long evening and an à la carte menu for the shorter one.
The duck skillet sits on both menus, so the à la carte list lets it be ordered without ten courses.
Editorial Deep
The duck skillet reaches the table as a rice dish built from every part of the bird, finished with egg yolk emulsions. One critic called it a perfect rice dish. It crowns the 10-course tasting menu, through which the same critic found a bright freshness running, and it can also be ordered à la carte.
One critic found the whole restaurant beautiful and very organic, with lots of wood, plants and natural materials. Seating is indoors and on a terrace.
Book through Mesa247 (mayta.mesa247.pe/reservas/mayta) or by WhatsApp on +51 937 220 734. Both the 10-course tasting menu and the à la carte menu are available, so say which you want when you reserve. Asking about the terrace at booking is sensible.
The à la carte menu lets you build a meal around the duck skillet and the Amazonian ceviche with plantain, with a pisco cocktail alongside. One critic found the à la carte plates generously portioned.
The à la carte menu is seasonal, so it is the part of Mayta that changes, and the cocktail list is the other draw.
What to eat
Don't miss.
La sartén de pato (duck skillet), à la carte or as the close of the 10-course menu
“Go for the duck skillet and the pisco cocktails, on the tasting menu or à la carte.”
<p>Mayta is Jaime Pesaque's Miraflores flagship, and one diner who ate here and at Central within a week found the two on par, with Mayta a little less expensive. The duck skillet sits on both the tasting menu and the à la carte list, and the pisco cocktails are worth ordering either way.</p>
The Verdict
