In 500 GRADOS the protagonists are Celsius and Fahrenheit. Two wood-burning ovens where food meets fire, resulting in dishes with unique flavors.
Pizzas and doughs
Meats and embers
FLAVORS
FOR EVERY
MOMENT
Returning to Peru, he perfected his own style at Al Grano, where he ran his first kitchen. In 2008, with an entrepreneurial spirit and culinary art, Pesaque decided to open its flagship restaurant, Mayta, a contemporary Peruvian cuisine restaurant in Lima, Peru, which constantly seeks its roots in native products, thus incorporating contemporary culinary techniques with local products to create Sophisticated and modern dishes.
Likewise, Pesaque manages the export of Peruvian cuisine abroad to countries such as the United States, Italy and the Netherlands. In 2019, Mayta entered the list of “Latin America’s 50 Best Restaurants” and in 2020 received the Highest Climber award. In 2022, Mayta was positioned on the list of “The World’s Best 50 Restaurants”.
500 Grados originates in San Isidro in February 2018, with a concept that revolves around two Celsius and Fahrenheit ovens and embers.
JAIME PESAQUE
Graduated from Cordon Bleu and with a Master in Cooking from the Italian Culinary Institute (ICIF)
Born and raised in Peru, training in Europe and apprenticed at Michelin Star Restaurants in Italy and Spain, including El Celler de Can Roca.
Chef
Warm and attentive service
to the details it is combined
with a casual and modern atmosphere.
Make your reservation
Parking: Enrique Bustamante y Ballivián 160
San Isidro – Lima – Perú