Gustu

Noma co-founder Claus Meyer’s restaurant-cum-philanthropic project is number 28 on this year’s Latin America’s best restaurants list, and Kamilla Seidler has been hailed Latin America’s best female chef for her menus using all-Bolivian ingredients. Gustu showcases cultural as well as culinary diversity, from hand-carved totem poles to recycled Spanish-colonial window frames and vibrant highland weavings. Dishes on the five-, seven- and 15-course tasting menus include smoked Amazonian catfish, creamy açai-stained amaranth and ruby-red slivers of llama tartare.

Not just a restaurant but an entire cultural experience, this is the one restaurant in La Paz you can’t miss. Run as a nonprofit initiative (as part of a project by Danish restaurateur Claus Meyer), Gustu is a training ground for underprivileged youths who want to enter the world of gastronomy. At the same time it serves a refined, modern, and 100% local tasting menu that fuses modern Scandinavian style with top-quality, responsibly sourced Bolivian ingredients.

When food critics found out that Claus Meyer, co-founder of the current second-best restaurant in the world ( Noma, in Copenhagen), was to open a new restaurant, no one expected it to be in Bolivia – least of all the residents of La Paz. But, that is exactly what this Scandinavian marvel did. He has brought Cordon Bleu to the Andes, incorporating local colors into the cushions, as well as exotic local produce and meats into the menu.

For years, well-heeled foodies had only one reason to put La Paz, Bolivia, on their bucket lists: Gustu. Opened by Noma cofounder Claus Meyer in 2013, the fine-dining restaurant focused on indigenous ingredients like oca tubers, llama, and fermented yucca. The first of its kind in the city, it proved that an appetite existed for creative interpretations of traditional Bolivian flavors.

Gustu means “flavor” in Quechua, and if the first gourmet restaurant of Bolivia is a must for any foodie visiting La Paz, enjoying the amazing beautifully plated dishes is the very last step of a greater work that has been carried out behind the scenes: giving pride back to the whole food chain in Bolivia. As Sumaya Prado, the general manager of Gustu explains, the restaurant is first and foremost a social enterprise highlighting exclusively Bolivian products supplied directly by small producers from indigenous rural communities while giving a platform to local talents in a responsible and socially-committed way. Geographically close, yet far from the sophisticated and earthy atmosphere of Gustu in the residential Zona Sur of La Paz, the degustation journey throughout Bolivia from its lowland tropical jungles to its highest peaks via its wealth of microclimates starts with local communities.

If there was a “eureka” moment that put La Paz’s drinking scene on the map, it came in 2013 with the arrival of GUSTU, the surprise second restaurant from Danish chef Claus Meyer (whose Copenhagen outpost, Noma, has been named Best Restaurant in the World four out of the past five years). Things got even better when GUSTU converted the space above it into a separate bar and lounge, where every detail—from the wood furnishings to the Technicolor fabrics—is made in Bolivia, from Bolivian products. Having opened in July, the lounge is a welcome respite from the hectic streets, the kind of place you might go to sit back on a llama leather sofa, order a drink you can’t pronounce and mull the complexities of the city on the far side of the windowpane, the one with both the cliff-clinging shacks and futuristic cable cars that seem very much at odds with each other.

Around the corner is Gustu, a restaurant opened by Claus Meyer, co-founder of Copenhagen's two-Michelin-starred Noma and the man credited with setting off the Scandi food revolution a decade ago. 'He was looking for a country with amazing produce but no real cuisine,' says Surnaya Prado of Gustu. 'He had made a shortlist of four, but he came to Bolivia first, saw it had everything he required and his journey ended here.' The lofty dining space, decorated in bright textiles, masks and recycled vintage furniture, looks almost as gorgeous as the food served by chef Kamilla Seidler and her youthful team (Gustu is also a training academy).

The most celebrated restaurant in Bolivia, and the first (and, so far, only) Bolivian restaurant to enter the list of Latin America’s 50 Best Restaurants, is committed to using 100% Bolivian ingredients (including wine, spirits, and beer) to create memorable dishes and immersive tasting menus inspired by Bolivia’s culture, ingredients, traditions, people, and techniques. Gustu was founded under as part of an NGO started by Claus Meyer who is considered to be the creator of the New Nordic Cuisine philosophy and is a founding partner in arguably the best restaurant in the world, Noma in Copenhagen.

Que tengamos en la sede de gobierno, propuestas como la de Gustu, convertido este año gracias a la guía de San Pellegrino en uno de los mejores cincuenta restaurantes de América Latina, no puede ser casualidad. Es importante, eso sí, recalcar que si bien Gustu trabaja con productos bolivianos en su totalidad, no es un restaurante de cocina tradicional boliviana como tal. En todo caso es un restaurante de alta cocina de autor con ingredientes nacionales en un ciento por ciento, que ha puesto a Bolivia en el mapa gastronómico mundial.

Nestled in the fancy neighbourhood where all the expats live, Gustu is a restaurant owned by the same individual behind Noma, which is known as one of the best restaurants in the world. There you can try the bold experimental tasting menu or order à la carte and enjoy a Michelin-starred, fine dining experience for a fraction of what you would pay back home. We went à la carte and dined on some amazing food, wine, and cocktails for about the same as we would pay for a mediocre meal at an overpriced steakhouse back home.

Denying the genius behind Gustu would be like denying the significance of football in Bolivia – untrue and pointless. Following along the lines of the ‘zero kilometre’ sentiment, it is only fitting that Gustu would have singani-based cocktails, the best of which is the chancaca. Consisting of a charming mixture of singani macerado, licor de naranja and chancaca (a type of raw sugar, for which the drink is named), this cocktail brings all Bolivian flavours together – the strong, the sweet, the sour.

For a fine-dining experience, Gustu Restaurant is a must-visit. The restaurant is an internationally acclaimed eatery that serves an eight-course tasting menu of traditional Bolivian cuisine with a contemporary twist. If you are looking for street food, head to El Alto’s street food market, where you can find a variety of affordable and delicious food items, including salteñas (pastries), choripán (grilled sausage sandwich), and tucumanas (deep-fried empanadas).

(Condé Nast Traveler, March 2025) For years, well-heeled foodies had only one reason to put La Paz, Bolivia, on their bucket lists: Gustu. Opened by Noma cofounder Claus Meyer in 2013, the fine-dining restaurant focused on indigenous ingredients like oca tubers, llama, and fermented yucca. The first of its kind in the city, it proved that an appetite existed for creative interpretations of traditional Bolivian flavors.

For a high-end dining experience that highlights Bolivia’s local flavors, Gustu Restaurant is the place to go. Founded by Claus Meyer, co-founder of Denmark’s Noma, this restaurant is dedicated to using only Bolivian-sourced ingredients, from the Amazon to the Andes. The menu changes seasonally and features creative dishes like llama tartare, Amazonian river fish, and Andean tubers prepared with modern techniques.

Con uso exclusivo de productos endémicos, Gustu se ha convertido en el precursor del nacimiento culinario boliviano y fue calificado como el mejor restaurante de Bolivia en 2022”, dice parte de la descripción del restaurante paceño que ocupa el puesto 45 en el listado de los 100 mejores restaurantes de Latinoamérica. Es el puesto más alto de los cinco locales que se encuentran en La Paz.

It’s the heart of an idea to develop every aspect of gastronomy in Bolivia. But as a restaurant it has never been better. Kamilla Seilder’s core team is still intact, but more importantly, the restaurant has developed a network of indigenous producers in the Altiplano and Amazon that gives them regular access to native ingredients like sustainably hunted caiman and melipona honey.

Si el otro nos pareció caro, este ya ni os digo…Dicen que es el mejor restaurante de Bolivia y este amigo boliviano fue el primero que nos mencionó en sus recomendaciones, pero sus más de 100 euros por el menú degustación, exquisito por lo que nos cuentan, nos daba para todas las comidas de nuestro viaje a Bolivia durante las tres semanas. Un exceso que veíamos inadecuado.

Abandon your budget for an evening if you are a looking for what may be La Paz’s most uniquely upscale dining experience, and make reservations at Gustu. The innovative menu features ingredients that are indigenous to Bolivia, yet it’s unlikely you’ll see dishes prepared and presented quite like this anywhere else. Come eager for a whole different type of culinary treat.

Michelin star Gustu’s, ranks amongst the 50 best restaurants in South America and is apparently the best restaurant in town. We chose the traditional Bolivian menu which consisted of 9 or 10 courses which I can’t really remember anymore. It was just a lot but due to the small sizes of the dishes absolutely ok and we were pleasantly full after almost 3 hours in Gustu’s.

Gustu is considered one of the best restaurants in not just La Paz but the entire South American continent. This is a fine dining restaurant with a focus on Bolivian cuisine. The restaurant was established by Claus Meyer, co-founder of Noma in Copenhagen, which was ranked as the Best Restaurant in the World four times.

Restaurant Gustu: Restaurant is a top restaurant that even the most discerning palates will enjoy. On the 50 Best of Latin America, currently occupying spot 45, Gustu is the product of a one of the co-founders of Noma (of Copenhagen fame). Gustu has been open since 2013 and even won Best Restaurant in Bolivia in 2022.

Gustu: For a fine dining experience that showcases Bolivian gastronomy with a contemporary twist, consider visiting Gustu, a renowned restaurant that emphasizes local and sustainable ingredients. Explore a menu that highlights Bolivian flavors and culinary traditions in innovative and sophisticated ways.

Established in 2013 by Noma co-founder Claus Meyer, the nightly tasting menu offers a paean to Bolivian products. Its sommelier, Bertil Levin Tøttenborg, works closely with small producers and champions natural wines. In a similar vein, vegan eatery Ali Pacha plays with texture, flavor and presentation.

Here, the preparation of humble local ingredients is elevated to a fine art form. If you want to experience the very best of Bolivian cuisine, try out its tasting menu. With local delicacies like savory llama meat and Amazonian potatoes, Gustu’s tasting menu is an overview of Bolivia in culinary form.

Widely considered one of the best restaurants in South America, the award-winning Gustu is a must for fine dining in La Paz. Head chef Marsia Taha has a policy of only using the freshest local ingredients, making her menu a love story to Bolivian cuisine and ingredients you’ll find nowhere else.

In 2013, Denmark's Claus Meyer, co-founder of Noma (twice voted the world's best restaurant) opened Gustu restaurant in La Paz, entirely sourced from within Bolivia. The message is spreading, with more and more new restaurants with new and creative ideas, many inspired by Bolivian traditions.

The last time a Scandinavian chef opened an unexpected restaurant in La Paz, it was Claus Meyer. He and his team from Noma were determined to create something special for this new venture but they didn’t know what exactly, until locals told them about their love of local cuisine!

When you are in La Paz Bolivia, you definitely want to book a table at Gustu, a restaurant from the list of South America’s best restaurants. Here you will be taken on a journey through Bolivia by a 10-course tasting menu. The flavors and textures are surprising during each dish.

The former moved to Europe (passing through kitchens as famous as Noma, Azurmendi and Fäviken) before becoming head chef at La Paz’s iconic restaurant, Gustu, while the latter studied at Le Cordon Bleu in Peru and later worked at Astrid y Gastón in Lima.

Celebrated as one of the best restaurants in South America, Gustu has been drawing a crowd since it opened in 2013. It was founded by Noma’s Claus Meyer, a Danish chef and entrepreneur. Gustu offers a high-end tasting menu as well as single dishes.

Midway through a 17-course tasting menu at Gustu, a La Paz restaurant where dinner and drinks for two could cost more than many Bolivians could afford, a plate arrived bearing three translucent cubes of ceviche.

Liuan did her research and picked Gustu, quite possibly the finest restaurant in La Paz. It was finer than any dining experience we have ever had. We didn’t chow down on a meal; we appreciated fine art.

Cinco restaurantes bolivianos se posicionan en los Latin America’s 50 Best Restaurants, cuatro de ellos son de La Paz: Popular y Pallawy, Gustu, Ancestral, Alipacha y Sach’a Huaska de Santa Cruz.

If you consider yourself a foodie, you have to plan a visit to Gustu. This gourmet restaurant was included on the list of Latin America’s Top 50 Restaurants in 2017, and for good reason.

Born in Palestine but raised in the Bolivian capital, Taha plies her trade in the kitchens of Gustu, a fine-dining restaurant set up by Danish restaurateur Claus Meyer a decade ago.

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You can often find incredible set lunch deals in La Paz’s top restaurants, including Gustu, Ali Pacha and Popular Cocina Boliviana.