An Innovative Proposal
A culinary proposal has recently arrived in Barcelona that seeks to elevate the rich Peruvian gastronomy. The Maymanta restaurant, led by chef Omar Malpartida, has opened its doors on the highest floor of the new Grand Hyatt, promising a unique gastronomic experience.
The Creole Legacy of Malpartida
Omar Malpartida, of Creole descent, has grown up with a refined palate, influenced by the culinary diversity of Peru. Peruvian cuisine, characterized by its mix of influences, including Creole, Chifa, Nikkei and Bachica cuisine, has been the source of inspiration for Malpartida.
The Fusion of Cultures in Maymanta
Maymanta, which means ‘origin’ in Quechua, reflects Malpartida’s vision of fusing Spanish and Peruvian cuisine. His focus on blending local ingredients and techniques demonstrates his commitment to authenticity and culinary innovation.
Exploring the Flavors of Catalonia
Malpartida has immersed herself in the culinary culture of Catalonia, appreciating the presence of fire in her cuisine and the versatility of ingredients such as calçots and romesco sauce. These elements have influenced the creation of unique dishes in Maymanta, such as octopus with romesco sauce and ají panca mole.
A Multifaceted Gastronomic Experience
Maymanta’s menu offers a variety of dishes that represent the different regions of Peru, from the mountains to the coast. From the Lima croquettes to the lomo saltado, each dish is an amalgam of flavors that invites diners to explore the culinary diversity of the Andean country.
Innovation and Tradition in Maymanta
Malpartida is constantly innovating at Maymanta, incorporating traditional Peruvian ingredients and techniques, as well as exploring new culinary possibilities. Additionally, a midday menu will soon be offered that promises a complete dining experience at an affordable price.
