Gustu
South American restaurant · La Paz ·
Showcasing indigenous Bolivian ingredients in innovative tasting menus
Showcasing indigenous Bolivian ingredients in innovative tasting menus
"Widely considered the best restaurant in La Paz and a regular on the Latin America’s 50 Best Restaurants list, Gustu was started by Noma co-founder Claus Meyer, who continued many of the traditions he pioneered in Copenhagen using Bolivia’s local, sustainable, and widely overlooked ingredients in innovative ways. Now with chef Marsia Taha at the helm, the kitchen is producing tasting menus that might include llama carpaccio, hibiscus-cured alligator, or watermelon pastrami with granita (and a la carte options are available as well). Under Andrea Moscoso Weise’s direction, the bar produces cocktails and wine pairings that enhance every dish while highlighting small-batch Bolivian producers." - Valeria Dorado
"Head chef Marsia Taha has been at the helm of Gustu, Bolivia’s most acclaimed restaurant, for five years."
"A high-Andean restaurant in Bolivia where chefs served shredded, dried llama meat paired with fried trout roe; the reviewer described this dried meat as some of the best they’d had, its excellent quality feeling appropriate to the altitude and culinary tradition. The tasting also underscored the etymological link between the English word “jerky” and the Quechua ch'arki, reinforcing the connection between local dried-meat practices and the dish served." - Ryan Sutton
"Gustu, a must-visit restaurant in La Paz, features a completely local wine list as part of its mission to serve only nationally-produced items."
"A vegan fine-dining venue from Bolivian chef Sebastian Quiroga is also slated to open at La Cosecha." - Gabe Hiatt
