Lima reveals itself slowly. Sometimes, all it takes is crossing a threshold to stumble upon the unexpected. In Miraflores, tucked into the basement of an unassuming building, a working tailor’s shop hides one of the city’s most captivating speakeasies. At Sastrería Martinez, a tailor greets you at the door. Those seeking a suit can have their measurements taken. Those with the password step into the bar, settle into their seat, order a drink — and stay for dinner.
“We opened in 2022, but now the project is complete, with the tailoring fully operational,” says founder and driving force Diego Macedo. “Since August, anyone can have a suit made to measure, from 8 a.m. to 11 p.m., with a tailor from Atelier Firenze, one of Lima’s most renowned workshops.” It’s a detail that signals the level of precision that defines the entire experience once inside the bar.
Collection 25/26: Sastrería Martinez’s Drink List Takes You On a Journey Through Peru
Here, the new menu takes shape under the title “Collection 25/26 – Un Perú que se hila en el tiempo”. Printed on textiles recalling traditional looms, it is meant to be touched, examined, and only then tasted. The bar presents eighteen cocktails divided into three chapters — Coast, Highlands, Jungle — that narrate Peru through ingredients, aromas, and carefully chosen pairings. The journey began with the entire team: “There were fifteen of us, split into three groups. Each explored a region, meeting producers and indigenous communities to understand firsthand the origins and value of local ingredients.”
Sastrería Martinez’s Cuisine: Unexpected Connections Between Flavors
The story continues in the kitchen. Twenty-two dishes — cold, hot, and sweet — mirror and elevate those same regions and ingredients, building a pairing guided by balance and identity. “It’s a map through the complexities of flavour, creating unexpected connections,” Macedo explains. “It works by affinity or contrast: cocktails and dishes may share a profile or move in opposite directions, discovering a new harmony.”
Pairings to Discover Peru With the Collection 25/26 Menu
From the Coast come plates like verbena de mariscos with leche de tigre de aguaje, octopus carpaccio, and lomo tonnato, matched with fresh, saline cocktails such as the “Santa Lucía”. The Highlands bring capelletti filled with zapallo loche and smoky huachana sausage pair with the “Misminay”, a vegetal gin- based serve with aromatic depth. From the Jungle, paiche muchame, shrimp and pork siu mai, or grilled entraña with potatoes find their counterpart in the “Chumbe”: a rum-forward drink layered with artichoke liqueur, chuchuwasi, cacao vermouth, pork fat, palo santo, and black basil tincture. “It is the hidden side of Peru,” Macedo concludes “and we are determined to share with the world.”
The article first appeared on Coqtail – for fine drinkers. Order your copy here
Images credits Sastrería Martinez
