Nomas new Bolivian venture in La Paz, Gustu. Aoifes course was a poached cauliflower and parsley sauce. The cauliflower must have been poached in a magical stock as the flavour was like the best cauliflower you've ever eaten. Then it was pan or griddle fried for extra smoky flavour!

Nomas new Bolivian venture in La Paz, Gustu. Pork belly, peach and onions. Imagine the softest pork belly (more meat than fat but had the flavour of fat so must have been cooked with it) thinly sliced lightly poached peach and braised onions in a chicken stock. More... Please.

Nomas new Bolivian venture in La Paz, Gustu. Amaranth cherries and walnuts Amaranth is like quinoa in that it is a pseudo grain. Can be used as a substitute to grains is gluten free but is a seed. High protein content (30% more than rice) and is a great source of amino acids (specifically for some not high in oats like lyscine but oats has more of other amino acids) For this reason they say it's complimentary with oats. Tasted a bit crunchy than you would ...

Nomas new Bolivian venture in La Paz, Gustu. Slow cooked rabbit, boiled corn and a lime sauce. Gustu dishes at the moment seem to feature 3 ingredients. I love the simplicity. I adore the flavour and texture combinations.

Nomas new Bolivian venture in La Paz, Gustu.