Mayta offers new Peruvian cuisine with contemporary techniques in the heart of DIFC.
There seems to be a Peruvian cuisine invasion in Dubai, a cuisine that fuses many different ethnicities including Japanese and Spanish.
Mayta by renowned chef, Jamie Pesaque, offers a new Peruvian cuisine with contemporary techniques; a cuisine constantly evolving where the perfect result is the priority, based on the seasons and Jaime experiences.
Located in DIFC, the menu has been designed by Pesaque and offers a personalised cuisine mixing traditional recipes and modern cuisine techniques, highlighting the ingredients, supplies and Peruvian flavours.
The ambiance is inviting and the décor is a combination of rustic details with contemporary accents. The wood furniture, several plants and soft illumination create a warm environment in the bar, lounge and dining area.
The menu is wide and meant to be shared, allowing the guests to experience the diversity of the Peruvian cuisine flavours that are a result of the fusion of the ethnicities that inhabit the country.
The dishes at Mayta present typical Peruvian ingredients like quinoa and aji amarillo prepared with Asian or European techniques. The menu includes a bit of everything from ceviche, tiraditos, anticuchos to wok specials.
The flavours of most dishes are bold and the presentation is vibrant. We adored the selection of tangy and amazingly fresh ceviche (starting at 60 AED), while the wok fried rice with shrimp was spicy and filling (138 AED).
The empanadas (55 AED) were crispy on the outside with a moreish filling of beef and a chimichurri sauce as an accompaniment. Our only disappointment for the evening was the grilled skirt steak (205 AED) that was too chewy for our liking.
In dessert the quinoa bread pudding (50 AED) is the winner. The soft, warm bread is topped with citrus honey, sprinkled with candied peanuts and served with a side of chancaca ice cream.
Mayta is located at Capital Club
Gate Village 3
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