The Best Restaurant in South America for 2024 and Fifth in the World promotes responsible fishing and purchasing by participating in the La Buena Pesca Initiative

_ We congratulate Maido on this prestigious achievement and applaud their efforts to integrate sustainable practices into their business model. Their example is a beacon of inspiration for the Peruvian gastronomic industry and a demonstration of how collaboration between artisanal fishermen and chefs can lead to a more sustainable and fair future for all.

_ La Buena Pesca is an initiative that promotes responsible fishing and consumption in the domestic market of fish and seafood in Peru, involving all stakeholders in the artisanal fishing value chain. In this way, we contribute to reducing illegal, unreported and unregulated fishing; ensuring the sustainability of marine resources and oceans, and the development of fishing communities.


Lima, June 5, 2024 – The prestigious Peruvian restaurant Maido, recently crowned the Best Restaurant in South America 2024 by The World’s 50 Best Restaurants 2024 and ranked fifth in the world, continues to stand out not only for its culinary excellence but also for its firm commitment to responsible fishing and consumption. This achievement includes a testament to their dedication to the sustainability of marine resources and support for local fishing communities.

Peruvian gastronomy is recognized worldwide for its diversity and richness, a result of a culinary heritage that combines ancestral ingredients and techniques with contemporary influences. This gastronomic wealth is not only a source of national pride but also a shared responsibility to ensure the sustainability of the natural resources that sustain our cuisine. Protecting our marine resources is essential to preserving this culinary heritage and ensuring that future generations can enjoy the same abundance and variety.

Caring for marine resources is not just an environmental issue but also an act of justice towards the fishing communities that depend on these resources for their livelihood. The collaboration between high-end restaurants and artisanal fishermen, as promoted by the La Buena Pesca initiative with its commercial pilot, is essential to fostering sustainable and fair fishing practices. This synergy not only improves the quality of the products that reach our tables but also strengthens local economies and promotes a more transparent and equitable supply chain.

An Exemplary Commercial Pilot

In a joint effort with the La Buena Pesca initiative, artisanal fishermen from Bujama Baja, a fishing cove in the district of Mala, province of Cañete, participated in the first commercial pilot between artisanal fishermen and chefs, with Maido being one of the restaurants to receive products from responsible fishing. This collaboration also seeks to strengthen the traceability of marine products.

The fishermen of Bujama Baja, who harvest octopus and crab, have received intensive training on preserving the quality of the resource through an adequate cold chain, marketing, and traceability. These trainings, provided by the La Buena Pesca initiative under the Por la Pesca project, have enabled them to track the origin of their catches, ensuring that marine products reach final consumers with a guarantee of sustainability and quality.

The commercial pilot was structured in five fundamental stages:

1. Capture of more than 130 kilos of octopus and crab by artisanal fishermen.
2. Completion of a form to track the origin of each catch.
3. Transport of the products to Lima under strict quality protocols.
4. Purchase of the products by renowned restaurants in Lima.
5. Promotion of the products on the restaurant menus, highlighting their origin from responsible fishing.

This approach has allowed chefs and final consumers to know the origin of marine products, benefiting artisanal fishermen by opening the doors to better markets and ensuring them a fair price, as Maido has been doing.

Their success as the Best Restaurant in South America 2024 is a well-deserved recognition not only for their culinary excellence but also for their commitment to sustainability. By promoting responsible fishing and consumption, Maido positions itself as a leader in environmental protection and support for local fishing communities.

Published Jun 06, 2024