In 2012, after a long series of taxi rides during my first Peru journey, I had the chance to visit him in person. He welcomed me into his home in Jesús María, a residential neighborhood of Lima that was far from tourist routes. The old master has since passed away (1922–2020), but I remain grateful for the experience.

Originally, Peruvians marinated raw fish in citrus juice for three to four hours. Solari’s key innovation was reducing this to just five minutes, right before serving, meaning ceviche was always prepared à la minute. I witnessed this myself. He worked exclusively with sole fish, which he sliced only after I placed my order.

Gastón Acurio, chef of the legendary Astrid & Gastón and one of the key figures of modern Peruvian gastronomy, has spoken with great respect about Solari’s legacy. Without Acurio, far fewer people would travel to Peru primarily for food today. Among those who worked in Acurio’s kitchen was Virgilio Martínez, who in 2023 became the first chef to take a South American restaurant to the top of The World’s 50 Best Restaurants ranking.

But what should you actually eat in Peru, and where? Here is my detailed Lima guide:

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By popular demand, I managed to get the recipe. And let me tell you – it’s worth every step. This isn’t just a pancake; it’s a story on a plate, a dish that has earned its place as a signature of Austrian and Tyrolean cuisine.

So, what is Kaiserschmarrn exactly? Think of it as a fluffy, shredded pancake, lightly caramelized and served with powdered sugar and jam.

Legend has it, the name comes from Emperor Franz Joseph I (Kaiser means “Emperor” in German), who adored this dish. And once you taste it, you’ll understand why.

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