Peru's cuisine is one of the most diverse in the world. But there are still countless ingredients to discover. Top chefs are drawn to the most remote corners of the country, where they learn from indigenous peoples. A classic of Peruvian cuisine and on the rise around the world is ceviche The young rabbits were offered at the market this morning. Shot in the mountains yesterday. A delicacy. Jonas Kecskemethy-Vass is in the kitchen, liver is sizzling around him on the spit, freshly caught fish are gutted over the sink. The waves of the Pacific roll against the coast of Peru behind the windows. Jonas Kecskemethy-Vass has no time for the panoramic view, he is concentrating on breading tiny rabbit schnitzel. Lima is a culinary melting pot like few in the world, and Kecskemethy-Vass, the Berlin chef and singer of the band Feathered Sun, whose father is Peruvian and who spent his youth in the capital Lima, is one of the last culinary returners who in Peru are somehow always discoverers a...
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