Amaz

Despite its culinary riches, Peru’s Amazonian larder had been relatively under the radar—until Pedro Miguel Schiaffano (the mastermind behind acclaimed Malabar) opened Amaz, in 2012. Schiaffano sources sustainable ingredients from small rain-forest communities, and this is as wild as it gets in the metropolis. Here you can sample giant river snails, patarashca (fish baked in a leaf), or jungle-inspired ceviches. If the price tag is beyond your budget, stop by the bar for a cocktail concocted with unusual jungle produce such as camu camu, an energy-giving fruit.