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3 expert recommendations
Opening a serious Amazonian restaurant is not a simple task. It takes years to build up a network of producers, and even then getting fresh products to the coast is another... Full review →
Chef Pedro Miguel's latest wonder is wholly dedicated to the abundance of the Amazon. Start with tart jungle-fruit cocktails and oversized tostones (plantain chips). Banana-leaf wraps,... Full review →
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.... Full review →