The Dubai restaurant that transports you to downtown Lima

Mayta at Capital Club, DIFC, offers great Peruvian food and some perplexing pronunciations.

Robert Chilton July 3, 2016

Your tongue is not only going to get wrapped around some pretty tasty food at Mayta, but it will also find itself tangling its way around some quite bewildering pronunciations of Peruvian dishes and ingredients.

Take the camarones from the anticuchos part of the menu for example (AED 105): two skewers of chunky prawn flavoured with mango chimichurri.

Or how about the Pato dish (AED 75) from the tiraditos section? Superb slices of duck breast arranged neatly on a slick of black garlic goo and livened up with some mint and chilli. 

The Peruvian dish that’s most familiar to people is ceviche and Mayta has a good selection. Mixto (AED 86) was a highlight: scallop, shrimp and octopus was married nicely with an orange dressing with a hint of coriander.

Among the larger dishes – more simply described as ‘big shares’ on the menu – was pollo amazonas (AED 137), chunks of roast chicken marinated in cumin.

The lamb rack, or costillas de cordero to give it its full title (AED 239) was deliciously salty with some fiery grilled spring onions alongside.

The restaurant comes from Peruvian wonderkid Jaime Pesaque who’s brought 12 staff from the Lima branch of Mayta, which opened in 2009, for his Dubai launch. It’s one of those dark, moody restaurants with 1960s furniture and bright Peruvian tapestries as decoration – let’s call it Aztec avant garde.

If this is what downtown Lima is like on a Friday night, we want to book our tickets right now.