Editorial

Merito

Production desing: fff / chef: juan lius martinez / photo: felipe soto, gilbert franco, pocho cáceres // Production desing: fff / chef: juan lius martinez / photo: felipe soto, gilbert franco, pocho cáceres //Production desing: fff / chef: juan lius martinez / photo: felipe soto, gilbert franco, pocho cáceres //

merito

In Lima’s culinary scene, three restaurants offer reinvention and fusion, each with its unique personality. Juan Luis Martinez, a Venezuelan chef, opens Merito in Lima, challenging local tastes after working some time in Central.

Merito, an intimate tribute to Venezuelan essence, celebrates local ingredients with haute cuisine stripped of artifices. Dishes like grilled corn and shells with tumble evoke the mythical origins of ceviche.

Demo

Demo, a flour and grain laboratory, transforms ordinary ingredients into extraordinary creations. They dethrone conventional bakeries with their selection and experimentation, offering the tastiest creations, especially the corn arepa with custard.

clon

Clon, Merito’s younger brother, reinvents himself daily. Openers like the arepa with pejerrey and delicate coconut flan invite exploration and challenge tradition, making it a meeting point for those seeking authenticity with a contemporary twist.

Captura de pantalla 2024-11-13 a la(s) 9.37.15 p. m. 2

These proposals represent a journey of migration and transformation, celebrating Lima’s reinvention in each dish by embracing the local and global. Juan Luis Martínez’s proposal reminds us that haute cuisine can be poetic and bold as human.

venezuela

Merito honors Venezuela’s heritage and its current wanderers, without nostalgia for more than five years. It’s been on regional and world lists, and Juan Luis is about to embark on new projects outside his kitchen in Peru.