Gustu
| Gustu | |
|---|---|
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| Restaurant information | |
| Established | 2012 |
| Head chef | Kamilla Seidler |
| Food type | Modern Cuisine |
| Dress code | None |
| Rating | No. 14 in Latin America |
| Street address | No. 300 Calle 10, Calacoto |
| City | La Paz |
| Country | Bolivia |
| Website | www |
Gustu, the quechua word for flavour, is a restaurant and bar placed in La Paz, Bolivia, which opened in April 2012. Gustu is under the management of Head Chef Kamilla Seidler and CEO Michelangelo Cestari. It is considered among South America's 50 best restaurants, landing the number 32 spot on The Latin America’s 50 Best Restaurants 2014 and the number 14 spot in 2017 in list made by the British magazine Restaurant.
Gustu opened its doors in April 2012 and soon was noticed by major international newspapers and magazines along with its founder Claus Meyer at the front. Most noteworthy is the appearances in The New York Times,The Guardian,Financial Times,Food and Wine,Bloomberg,Eater and CNN.
Being a part of Melting Pot Bolivia, a NGO project made by Claus Meyer in cooperation with IBIS Denmark, Gustu was meant as both a restaurant and a cooking school. After they both experienced success, Gustu departed from Melting Pot Bolivia and IBIS Denmark, and also created GustuBar, a Bar & Lounge with the same philosophy as the restaurant itself.
Gustu works with the philosophy that they "can change the world through food" . Something Claus Meyer implemented when he introduced the "Manifesto of the New Bolivian Cuisine". Most of the students at Gustu School are underprivileged youngsters from Bolivia.
Gustu applies the "kilometer 0 philosophy", meaning that all products used in their dishes and drinks are exclusively born, planted, developed and/or transformed in Bolivian territory.
In 2013, Gustu won Best New Restaurant in South America and Best Restaurant in South America, from "Como Sur – South American Gastronomy". Kamilla Seidler won Best Chef in South America decided by Como Sur – South American Gastronomy.
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