Miraflores

Chef Carlos Camino, a native of Peru, takes you on a cheerful tour of French-Peruvian cuisine in a lovely contemporary-style dining area complete with open kitchen. This chic and refined space is the setting for the sincere and personal cuisine of a chef whose maturity and commitment elevate top-notch produce. Striking flavours and interplays of textures: intelligent, poetic cuisine, such as the hierba luisa ceviche, tiger's milk with black cocoa, or the palo santo braised pota (giant squid), seafoam and nikkei sauce. A tasty and adventurous place.

• Carlos Camino is the chef behind Miraflores, and the restaurant presents itself as a Franco-Peruvian dining room in Lyon’s Brotteaux district.
• The main dining room is contemporary, open-kitchen, and framed as a culinary voyage.
• Miraflores presents two named tasting menus for the whole table, Cuzco and Machu Picchu.
• The restaurant also highlights YKA, a separate ceviche-and-pisco concept tied to the same team.

Signature Ingredients

• Huacatay
• Aji peppers from Peru
• Hierba luisa
• Pota, giant squid
• Ceviche
• Choclo, Peruvian corn
• Huancaína
• Café Chanchamayo
• Cacao blanc de Piura
• Maïs morado
• Hoja de coca
• Aguaymanto
• Amazonian nuts

Tasting Menus

• CUZCO , Entrée, Plat, Dessert, for the whole table.
• MACHU PICCHU , Full-table tasting menu built around Peru’s three regions, Costa, Sierra, and Selva.

Menu structure

• Seasonal multi-course tasting format.
• Wine pairings are offered.
• No vegetarian or vegan menu is currently offered.
• Lunch service is offered on Friday and Saturday with the Cuzco menu.