At chef Pedro Miguel Schiaffino’s Malabar, the gastronomical focus is on working with sustainable producers found in Peru’s immense pantry from the Amazon to the Andes, then creating a diverse seasonal haute-cuisine menu; Malabar regularly ranks in Latin America’s 50 Best Restaurants list.
Drawing from many products you might never have heard of, let alone sampled on the plate, such as the Amazonian river fish paiche, or cocona, a tropical fruit, the white-tablecloth and low-key décor allows dishes such as beetroot tartare and trout eggs or guinea pig with uchucuta salsa to stand out.
- Central location
- Fine dining
Malabar Wine List
Sommelier Angelo Cortez covers a lot of ground in his concise wine list, which includes numerous organic, biodynamic and skin contact-style labels from South America, as well as more ‘conventional’ vintages from regions such as Marlborough, Willamette Valley, Pouilly-Fuissé and Côte-Rôtie.
The wine list changes up in line with the seasonal menu, always looking for freshness with balanced structure and easy to drink. There’s also space for some Peruvian vintages including Saint Lizier Torrontés 2018. The cocktail list is also seasonal; kickstart a meal with a Colada 84, made with cañazo, Peru’s distilled sugar cane base.
- New world
- Old world