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Cosme

Lima

A contemporary approach to Peruvian comfort food

On the Pass

James Berckemeyer

Pastry Chef

Andrea Suárez

In a nutshell: After gaining valuable haute cuisine experience in kitchens around the world, chef James Berckemeyer returned to his native Peru to unveil his first establishment in 2015. Taking a relaxed approach to cooking, Cosme serves up a short but diverse menu, capturing the aromas and flavours of Peruvian home cooking.

What’s in a name? Cosme is short for Cerro San Cosme, a mountain in Lima that was one of the first shantytowns in Peru.

About the chef: After graduating from culinary school Le Cordon Bleu Peru in 2001, then taking a culinary master’s degree in Italy, Berckemeyer’s first job was at Astrid y Gastón, Lima’s pioneering fine-dining restaurant. He then clocked up experience cooking at Spanish legends El Celler de Can Roca and Arzak as well as in other European kitchens. Opening Cosme in 2015, Berckemeyer decided to take a casual approach to cooking, and made Peruvian comfort food his domain.

A lot of bottle: When you enter the restaurant, located in the Peruvian capital’s upscale San Isidro district, the first thing to catch your eye is the ceiling. Berckemeyer commissioned an artistic and sustainable installation made of 5,000 recycled plastic bottles, while the back wall is decorated with 13,345 bottle caps.

On the menu: Order a la carte or put yourself in Berckemeyer’s capable hands and savour the chef’s choice nine-course tasting menu. Highlights include grilled aubergine with stracciatella, sun-dried tomato and yogurt vinaigrette, pasta with sea urchin and creole soup, pickled fish, and chocolate textures.

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