Culinary experiences in Lima for chefs

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03:00 – 09:00

SESSION 01 · ORIGIN

Perú Megadiverso

Before the city wakes up, Peruvian cuisine begins

Explore the fish terminal and the Santa Anita wholesale market just as the ingredients that supply Lima arrive. Discover Peru's biodiversity, see the supply networks firsthand, and understand how the origin of the produce defines the cuisine of one of the world's most fascinating gastronomic destinations

03:00
Hotel pickup. We start early because that's when the catch arrives and there is the most activity
04:00
Villa María del Triunfo Fish Terminal. Fish, mollusks, and crustaceans from all along the Peruvian coast, sold by the crate
06:00
Santa Anita Wholesale Market. Native potatoes, Andean tubers, ajíes, limes, and fruits from all regions
07:30
Street-cart breakfast. The street-cart breakfast as Lima's workers enjoy it: quinua, pan con pollo, and avocado

What you get a practical map of the Peruvian pantry: which products travel, which don't, and who to ask

Schedule: 03:00–09:00
Group: Up to 20
Footwear: Closed-toe shoes
From: US$130

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10:00 – 12:30

SESSION 02 · TECHNIQUE

The Ceviches of Peru

One dish. Three traditions. A fresh perspective on ceviche

Prepare three expressions of one of Peru’s most iconic dishes: ceviche clásico, norteño, and Nikkei. Guided by a chef, explore how the cut of the fish, acidity, ají, and prep times transform every result. Learn by doing and take home the digital recipes to keep exploring

Recipe 1
Ceviche clásico. The Lima foundation: fish, lime, ají, red onion, and leche de tigre
Recipe 2
Ceviche norteño. The tradition of the northern coast and the ingredients that define it
Recipe 3
Ceviche nikkei. Where Peruvian and Japanese cuisines meet: precise knife cuts and new layers of umami

What you get a digital recipe book and a certificate of participation, ready to test in your own kitchen

Schedule: 10:00–12:30
Group: Up to 9
Language: EN / ES
From: US$80

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13:00 – 17:00

Session 3 · Culture

Lima’s Local Eateries & Taverns

The Lima you won't find on a tasting menu

Step into family-run huariques, bustling markets, and historic tabernas that keep Lima’s culinary culture alive. Taste beloved classics, discover the stories behind each preparation, and connect with the roots that continue to inspire the city's kitchens

13:00
Hotel pick-up. We start early because that’s when the daily catch arrives and the action begins
13:30
Mercado de Magdalena. Fruits and produce that drive everyday home cooking across Lima
14:00
Huariques. Papa rellena and pan con pejerrey
15:00
Taberna Queirolo. Traditional stews in one of the city’s most historic tabernas
16:00
Anticuchos and picarones. Lima’s favorite street food duo

What you get the stories behind the dishes and the go-to spots to recommend to your team or readers

Schedule: 13:00–17:00
Group: Up to 20
Tastings: 6+
From: US$100

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Designed for those who cook, buy, and write about food

Chefs and kitchen teams

Native ingredients, flavor bases, and techniques you can take back to your kitchen

Start with → Ceviche Workshop

Buyers and sourcing leads

See the supply, seasonality, and quality at a wholesale level, translated by a chef

Start with → Megadiverso

Journalists and editors

Real places, real people, and stories beyond the tasting menu circuit

Start with → Huariques

Creators and photographers

Dawn markets and kitchens on the move: content you won't get from a dining room

Start with → Megadiverso

Are you coming with a team or press group? We also design custom private experiences. Tell us what you need →

Hosts, not guides

A host chef giving instructions to a group of chefs during a session

Jonathan and Brenda are Peruvian chefs, Le Cordon Bleu graduates, with over 20 years of professional experience. Passionate about cooking and teaching, they love explaining every technique and sharing their knowledge with you

«It is an authentic experience that brings you closer to Peruvian culinary culture»

Janet M - USA

Things to keep in mind

Why does Megadiverso start at 03:00?

The fish terminal is at its liveliest in the early morning. If you arrive later, almost all the catch has already been sold. We pick you up from your hotel and you're back around 09:00.

Can I book more than one session on the same day?

Yes. The schedules do not overlap, and we can arrange transfers between sessions. Ask for the full-day option.

Can I pay with an international card?

Yes, you can pay online in US dollars. You can also book with a deposit and pay the rest later.

I have dietary restrictions.

Let us know when booking and we will adapt the tastings as much as possible.

Can you issue an invoice to my company or media outlet?

Yes. Add your company details when booking or send them via WhatsApp.

What is the cancellation policy?

Each session has its own terms. Read the cancellation policy before paying.

You came for the tables. Stay for the pantry

Three ways to discover Peruvian gastronomy.

Perú Megadiverso

The Ceviches of Peru

Lima’s Local Eateries & Taverns

Designed for those who cook, buy, and write about food

Chefs and kitchen teams

Buyers and sourcing leads

Journalists and editors

Creators and photographers

Hosts, not guides

Things to keep in mind

Looking for a tailor-made experience?