Dishes exclusive to the Amazon jungle.
Hailed by the Wall Street Journal as one of “Peru’s top chefs” and recognized in The New York Times for his rare cooking talent, Pedro Miguel Schiaffino has also attracted the attention of The World’s 50 Best
Restaurants at both his Malabar and Amaz restaurants, as well as on board the Aria Amazon. “The Amazon constantly offers up tastes and flavors I’ve never imagined,” says Aqua Expeditions Executive Chef Pedro Miguel Schiaffino. Though Peruvian cuisine has made its way around the world, many of Schiaffino’s delectable ingredients grow only in the Amazon jungle, inspiring his novel dishes like hearts of palm soufflé, plantain and yucca gnocchi, and grilled paiche with huatia potatoes. Menus on board also stay true to local traditions like Peruvian ceviche, with its succulent ranches of just caught river fish, juicy onions, cilantro, coriander and corn kernels the size of South Sea pearls.