Description

André Patsias forged his career through fine dining restaurants such as Noma in Denmark, Quique Dacosta in Spain, and Astrid y Gastón and Central in Peru until 2018, when he decided to venture out on his own. At Statera, he serves sophisticated, contemporary dishes showcasing Peruvian ingredients such as sweetbreads with arracacha (Andean tuber) and coffee nectar, or cactus sorbet with chile cream and razor clams.

More details @ eater.com