ABOUT GUSTU:
GUSTU (Quechua for “flavor”), the result of a group of dreamers’ belief that it is possible to change the world through food. GUSTU Restaurant has developed a modern and innovative cooking style with the combination of ancient and highly innovative techniques that highlight the value and special features of hundreds of native Bolivian products whose aromas, colors and flavors are transformed into dishes and drinks that transport the guests into a walk through the richness and biodiversity of Bolivia. In GUSTU menu, each dish is part of an experience aimed to highlight with simplicity and elegance the qualities of each product, offering traditional products in innovative combinations oriented to surprise the most demanding palates.
GUSTU WAS VOTED:
Best Restaurant in South America (2013 and 2014) Como Sur Magazine
Latin America's 50 Best Restaurants (2014-present) Restaurant Magazine
2016 Where in the World to Eat Award (among the 11 Most Outstanding Restaurants of Central and South America) by CondeNast Traveler
8 Restaurants to Know in Latin America according to Forbes
50 Best Places in the World to eat Vegetables Culinary Institute of America
12 Restaurants Worth to Travel Around The World to Experience by Bloomberg
GUSTU Ambassador Chef Kamilla Seidler was recognized as the Latin America´s Best Female Chef 2016
Marsia Taha, GUSTU Restaurant Head Chef, has been selected among the world semi-finalists of San Pellegrino Young Chef 2018
ABOUT A/D/O AND NORMAN:
Step inside A/D/O, a 23,000 square foot Greenpoint warehouse, featuring an expansive public area and workspace. Sit down and enjoy complimentary wifi, and spend the day working and dining at restaurant Norman, led by by renowned culinary entrepreneurs Fredrik Berselius and Claus Meyer. With a frequently updated calendar of cultural events, dining experiences, and exhibits, we invite the public to celebrate design in its many forms .
DINNER MENU
Bread Service:
Bone Marrow Cuñape* with Quinoa Cream (*Cuñape is a small traditional Bolivian cheese-filled bread)
Starters:
Plato Paceño
Caramelized Corn, Grilled Fresh Cheese, Llajua Emulsion, Fava Bean Cream and Native Potatoes
Fish and Banana
Grilled White Fish, Banana Syrup, Ají Gusanito, Oxidized Banana, Cured Lime, Brazil Nuts
Choice of Main:
Beef Tongue and Yuca
Spicy Beef Tongue, Yuca Purée, Yuca Crumble
or
Crispy and Creamy Tarwi* with Black Garlic and Ají Amarillo
*Andean bean served both as deep-fried and as a creamy polenta with yellow chili salsa, black garlic emulsion and huacataya
Dessert:
Huacataya and Asaí
Huacataya Ice Cream, Fresh Huacataya, Asaí Cream
*Huacataya can also be called either Tagette or Black Andean Mint
