At 12,000 feet above sea level, in the Bolivian capital of La Paz, a unique culinary experiment exists. In 2013, Denmark's celebrated chef Claus Meyer came to Bolivia to start a cooking school and restaurant. With a nascent food scene and a diverse array of produce, the city seemed primed for Meyer's culinary philosophy—seasonal cuisine driven by locally-sourced ingredients. Today it has become a source of pride in Bolivian culture.
Food & Drink