Nestled just a block away from Cusco’s Cathedral and the Plaza de Armas, hidden within a quiet courtyard surrounded by boutiques and artisan shops, Efímero reveals itself as one of the city’s most captivating new culinary experiences.
Helmed by Peruvian chef Christian Veliz and his dedicated team, this intimate restaurant invites guests to embrace the beauty of impermanence—each dish a fleeting, unrepeatable moment to be fully savored. With a focus on seasonality, texture, and storytelling, Efímero transforms local ingredients into sensory memories.
Stepping inside, guests encounter a sleek open kitchen with blue-grey tiles and a stainless-steel bar—a minimalist space where transparency reigns. Beyond it, an adobe-walled room welcomes just a few tables, balancing contemporary simplicity with Andean warmth.
Veliz, who has worked in some of the world’s most acclaimed kitchens—Central in Peru, Boragó in Chile, and Mugaritz in Spain—has shaped Efímero as both a reflection of his journey and a declaration of intent: to elevate Cusco’s gastronomic scene with authenticity and creativity.
“The name Efímero means ephemeral,” says Veliz. “It reminds us that life is fleeting, and every moment deserves to be lived fully. That’s what we want our guests to feel—connection, curiosity, and wonder.”
How did your passion for cooking begin?
I think I had it easy. From a young age, I knew I wanted to dedicate my life to cooking. I was always the glutton of the family. My mother used to leave our lunches ready in containers before heading to work—but I was often still hungry afterward.
I remember standing in the kitchen, surrounded by vegetables, proteins, and carbs, experimenting with whatever I could find. That was my first real contact with cooking—making simple dishes like fries, salads, or fluffy rice. In truth, my beginnings as a cook came from a very basic need: I just wanted to keep eating.
I finished high school in March, and by April I was already enrolled in culinary school. I graduated young, at 18, while also interning in several Lima kitchens. Those internships were essential—they gave me a broader vision of what it really means to dedicate yourself to this craft. Thanks to them, I’ve had the chance to work both in Peru and abroad.
Tell us about your journey—and what brought you to Cusco.
I came to Cusco escaping Lima. Even though I had a steady job, good income, and strong professional connections—everything a chef could want—my life revolved entirely around the restaurant I managed. I had no balance, and the worst part was that I normalized it.
One day I simply asked myself: When will I start living my life?
That question brought me to Cusco.
As for my career, I’ve worked in several renowned restaurants and hotels:
• Mugaritz (Spain)
• Swissôtel (Peru)
• Boragó (Chile)
• Central (Peru)
Traveling and working in different kitchens truly broadens your perspective. Each experience reshapes the way you see food—and life.
How would you describe the concept behind Efímero in one phrase?
Efímero is unpredictable and profound—something that happens once and stays with you forever.
Our chefs personally explain each dish, because they know the details, the stories, and the creative processes behind them. Some dishes even invite guests to play a mental game, connecting flavors to memories—like our pork dish, which often evokes the traditional adobo of Cusco.
How often do you plan to renew the menu?
Honestly, we don’t know—maybe today, maybe tomorrow.
Efímero is always evolving. We’re constantly dreaming, experimenting, and creating something new.
What role do wine and cocktails play in your proposal?
I’m not a sommelier, but I love exploring wines. Every bottle has a story, and sharing those stories helps me find harmony between food and drink.
We don’t focus on labels or countries—we focus on flavor profiles. That’s what allows us to suggest meaningful pairings. Our cocktails follow the same philosophy: we use local fruits and spirits, celebrating ingredients at their very best moment.
Who do you admire in the current Peruvian gastronomic scene? Any restaurants travelers shouldn’t miss?
There are incredible places in Peru that may not be on the big lists but have extraordinary potential. Many chefs focus on creating truly good food rather than chasing the spotlight.
Some favorites in Lima include Quipas, Verbena, and Awa—each with fresh, original concepts.
I’m deeply grateful to all the chefs who welcomed me into their kitchens and helped shape who I am today:
• Esther Veliz, my mother
• Virgilio Martínez (Central)
• Andoni Luis Aduriz (Mugaritz)
• Rodolfo Guzmán (Boragó)
• Mauro Colagreco (Mirazur)
Which dishes are unmissable at Efímero?
Our menu is compact yet versatile—twelve carefully crafted dishes, including two desserts, all built around flavor profiles rather than categories.
Personally, I have a soft spot for the octopus and the tempura—they hold a special place in my heart.
Glossary of the Efímero Universe
A few inside jokes that define our kitchen culture:
• Efímero: What happens once and stays with you forever.
• End of shift: When jazz and soul turn into cumbia, reggaeton, or salsa—it’s cleaning time.
• Team: The soul of the restaurant.
• Natwar: The alter ego that makes Brayan disappear.
• Turrón: Something we must hide from Abel.
• Mammals: How our friend Freddy searched for us on social media—and couldn’t find us.
• “Guys, the water!” When the tank overflows and someone rushes to close the valve.
• Foodie: A term we often take with a grain of salt.
• Coffee: What turns the chef into a whirlwind.
• Banana with butter: The one dish Rojo never quite gets right.
In a city celebrated for its history and mysticism, Efímero adds a new chapter—one written in flavor, memory, and emotion. Dining here isn’t just a meal; it’s an invitation to experience Cusco through its most creative expression.
