500 GRADOS x Jaime Pesaque

Wood-fired meats, roasted to a deep caramelization in twin ovens named Celsius and Fahrenheit, anchor the high-heat menu at Jaime Pesaque’s 500 GRADOS in Lima. The menu is a celebration of fire and its transformative effect on high-quality Peruvian products. These proteins are roasted at extreme temperatures to achieve a deeply charred crust while retaining a succulent, tender interior. This same technique is applied to their artisanal pizzas, where the dough develops a complex, smoky flavor and a satisfyingly crisp structure. The aroma of smoldering wood permeates the dining room, acting as a constant reminder of the kitchen’s elemental focus. Beyond the ovens, the balance of flavors is maintained through fresh, acidic components like ceviche and vibrant salsas that cut through the richness of the roasted proteins. Each plate is presented with a rustic yet modern aesthetic, emphasizing the raw beauty of the ingredients and the technical mastery required.