Located in the new Iberostar Selection Miraflores hotel, Ortega & Huamán is a space created to serve gourmets in search of new experiences, designed by the well-known chef Carlos Testino, gastronomic director of the Aramburú Matriz group.

With a short but well-crafted menu that satisfies enough, a good job of ingredients and flavors prevails. The design of the place likes and fits very well. High ceilings, a well-lit terrace, the space is inspired by the Pacaya Samiria National Reserve (Iquitos), the largest in Peru. Green and brown in light tones prevail, evoking the jungle and its nature.

The gastronomic proposal of Ortega & Huamán integrates two culinary traditions with similar and at the same time dissimilar flavors: the Peruvian and the Mediterranean. Precisely, the name of the restaurant symbolizes this premise: Ortega is the green olive born in Mediterranean lands, the protagonist of tapenades or banderillas with pickles and anchovies; while Huamán is the Peruvian jug olive, essential in the stuffed potato or the cause.

Here you can find the only serrano ham croquette with cecina from Lima, a carpaccio made with paiche, among other alternatives that mix the best ingredients from both kitchens with seasonal products. “We are going to work seasonal cuisine: the menus are going to change throughout the year, with sustainability and respect for minimum sizes as a starting point,” says Carlos Testino.

Testino, creative manager of this launch, recognizes himself as a tireless traveler. His experience leading 12 gastronomic brands and traveling the world in search of new flavors, brings to the table a wide variety of options for breakfast, lunch, dinner and even brunch time.

Whether on the menu or the buffet, the dishes have an unexpected twist. For example, a starter as classic as the cause comes with Galician-style octopus combined with Porcón mushrooms and tapioca. The best fish in the Pacific are used here, but there are also alternatives for lovers of red meat: veal ossobuco with saffron rice and suckling pig, or slow-cooked bacon are some of the chef's creations. Finally, the raw bar of the buffet is the protagonist with ceviches, tiraditos, barnacles, razor clams and brindle gazpachos.

In the current context, in which ventilated spaces are more than essential, the restaurant has a large and illuminated terrace, which fosters a warm atmosphere with natural light and comfortable furniture to eat, share and have a good time any day of the week.

On the roof top of the hotel, exactly on the 18th floor, we found 27 tapas. Here you can “tapea”; with some of the most beautiful views of the Pacific Ocean that we have ever seen. The idea perfectly complements the gastronomic proposal of the hotel.

At 27 tapas, the bet is to invite people to relax in an informal, but at the same time exclusive, environment. At the helm of creativity is also chef Carlos Testino. Here the protagonists are 27 different snacks (cold, hot, salty and sweet options with Spanish and at the same time Peruvian inspiration): the lettuce taco, the conito serrano, the pejerrey anchovies,the traditional ceviche, the Iberian bomb, the roast taquitos and the emblematic Spanish omelette are some of the alternatives in this space. Small bites that are served to accompany a beer or even a cocktail.

Following the Spanish tradition, here the protagonist is a bar, whose design with vinyl inlays alludes to the covers of the menu, and is complemented by illustrations of the people who live and socialize in Lima. Characters captured by the Peruvian illustrator Maclau Colina.

Regardless of the time of day and the dress code, 27 tapas seeks to create an environment to socialize and enjoy, whether with friends, family or co-workers.

This Iberostar Selection Miraflores not only has these two gastronomic options, which are undoubtedly its main attraction, but also a novelty that pleases: it will be the first plastic-free accommodation in the Peruvian capital. In other words, it will not use single-use plastics in any of its areas.