The renewed culinary proposal of Paracas Hotel

Chef Miguel Cabrera leads the kitchen of Paracas Hotel, a Luxury Collection Resort from November 2022. His arrival refreshes the culinary proposal of the iconic beachfront restaurants. 

New flavors

Located within signature Peruvian cuisine and in the current of contemporary culinary explorations, chef Miguel Cabrera (Huaral, 1992) took over the management of Paracas, as executive chef, with a remarkable résumé behind him. This includes being head chef at the opening of a Peruvian restaurant in Santiago de Chile; internships at Michelin-starred restaurants Dos Pebrots and Dos Palillos, both in Barcelona, Spain, and sous chef at Paracas Hotel between 2020 and 2022. 
“We have very different flavors and preparations in each restaurant of the hotel, as it is a contemporary Peruvian cuisine,” chef Cabrera explains about the Chalana and Ballestas restaurants, as well as the trattoria and bars that make up the hotel’s dining experience. “I mix flavors from the coast, highlands, and jungle. I don’t let my cuisine focus on a single place or specific zone, but I keep innovating and mixing flavors from all over Peru by applying different techniques. This enriches the proposal, because you find different flavors and preparations in each dish,” said the chef. 
Now, chef Cabrera has proposed “to continue being a reference in the region because of our food, ambience and service”. 

Master menus

In the menus of the Paracas Hotel restaurants, a Luxury Collection Resort, the product is the protagonist. This means that the mix of inputs and flavors is a priority in order to obtain a different product, which innovates without losing the special aspects of tradition, and encourages sustainable cuisine by always opting for local products. 
The Chalana restaurant operates under a “zero kilometer” concept, which practices local fishing, aware of the time of the species and that generates a minimum mobility. It is a fresh, creative, sustainable, and inspiring cuisine. Depending on the time of the year and the cycles of the products, you can find chalaca seashells, olive octopus’ causa, a highly recommended chalanero rice or a sudado de pescado; in addition, of course, to the freshest cebiche, which is enjoyed literally surrounded by the Paracas sea. 
At Ballestas, the restaurant in front of the central pool, there is everything from khale or quinoa salads and shrimp gyozas, steak and steamed pork to sophisticated marine flavors of hot pisco cebiche, seashells causa or octopus a la brasa. Variety marks the menu, which also features duck with udon, ossobuco, fideuá and an Amazonian fish and mishkina.  
The food is accompanied by signature cocktails, such as the Lady Luxury (based on gin, Aperol, grapefruit, and passion fruit juice), the Puka Sunset (based on vodka, Aperol, lemon, cranberry and lime juice), the Citrus Fix (based on pisco, blackcurrant liqueur, with a touch of peppermint), or the Dios Kon (made with tequila, Campari, orange juice and strawberry cordial). A feast of flavors to be enjoyed with renewed energy.  
Tasting the gastronomy of chef Miguel Cabrera is a great excuse to visit the Paracas Hotel, a Luxury Collection Resort in this paradisiacal destination in front of the Peruvian sea.