For all that you've probably already heard about the emerging Peruvian culinary scene--because to be sure, it's definitely a topic on the tongue of travelers and enthusiasts around the world--by now you might think you've heard it all. Ceviche, cuy, lomo saltado... maybe these have even entered your own personal kitchen! But just when it seems there's nothing else to create in the traditional kitchen, in comes butcher Renzo Garibaldi and his small restaurant Osso, nestled in an unassuming corner of Lima, the capital of Peru and mecca for Peruvian cuisine.
Garibaldi is a man of many talents. Bouncing from top sushi to seafood restaurants, all Peruvian in nature, he soon found his calling at the end of the day was meat. Simply meat.
With this, he opened his first restaurant in mid-2013 named Osso. Osso is in the La Molina neighborhood, a good distance away from the tourist-populated neighborhood of Miraflores and the wealthy finance district of San Isidro.
Here, the meat is prepared in a style as much market as it is gourmet restaurant. Garibaldi and his team strip, carve, and prepare carcasses with such loving care that it seems almost religious. While some meats remain sitting in marinades (made with typical Peruvian ingredients such as yellow aji pepper or Andean spices) or are being cured, others are worked so they may be enjoyed as fresh as possible.
Using the grill as his main tool and precise knack for eyed calculations, the cooks at Osso approach their dishes as science. Temperatures must be exact, and cuts must be perfect. This kind of dedication has not escaped the public's attention, and celebrated chefs such as Gaston Acurio and Mitsuharu Tsumara of the famous Peruvian restaurant Maido have hailed Garibaldi's skills and ambition.
Looking to visit yourself? Make your reservation early because there is only space for 8 diners at a time at Osso, where it's definitely about quality and not quantity.
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