Esteemed Peruvian artist Victor Delfin has been inspired by the unique heritage and people of his native Peru. From large scale sculptures to graphic, vibrant paintings, Delfin captures the events and emotions of Peruvians. We are fortunate that he opens his home and workshop to Luxury Gold guests as one of our VIP Experiences on our Grand South America and Treasures of the Incas tours.  

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Victor Delfin’s house 

You’ll find Delfin’s Tudor-style home perched on a cliff above the Pacific Ocean. Here, giant waves add a dramatic background to the setting. While Delfin maintains residency, his home is also a contemporary art museum, artist studio and bed and breakfast called Second Home Peru. 

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Inside Delfin’s home

Approaching the home, gardens dotted with sculptures of angels, a bull, a horse tossing its mane and a lion creating a sense of wild movement and energy will impress you. Inside, Delfin’s home welcomes with warm wood trim, colorful stained glass and curio cabinets filled with sculptures. The second floor was once family rooms and galleries. Up one more level, a hidden spiral staircase leads to a tower studio overlooking the ocean where Delfin used to work. 

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Delfin’s presence 

Delfin’s touch is everywhere. For example, you can view the wrought-iron wood burning stove, hand-shaped light fixtures, leather chairs and even chess pieces he designed as well as the numerus boldly colored paintings that adorn the walls. 

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Over the years Delfin has expanded his property to include a new studio, cave gallery and a large swimming pool with a fountain shaped like a puma head. Before Delfin’s daughter converted the family rooms, gallery space, dark room and her father’s former studio into guest rooms in 2004, it was once a meeting place for Lima’s artists and activists.  

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Community and legacy 

Victor Delfin’s house is in the Barranco neighborhood known for its cafes and murals. The neighborhood is also a hub of creativity among the local writers, poets, musicians, photographers and other artists. In addition, politically, Delfin’s house was also a gathering space for dissidents from “La Resistencia Democrática,” a group who opposed then-president Alberto Fujimori in the late 1990s. Delfin played a role in organizing the marches and protests. As a result, his involvement in political causes is just as strong a contribution to Peru as his art.  

Victor Delfin’s art 

However, Victor Delfin’s art is his legacy. The pre-Inca Paracas culture inspired Delfin. Thus, his art has a boldly colorful yet mysterious and magical quality reminiscent of this disappeared nation. He works with a range of materials including wood, metal, canvas, polychrome acrylics and aluminum. But, many know Delfin for his large metal sculptures of birds, horses and other animals. For example, Delfin’s famed “El Beso” (The Kiss) sculpture sits in Lima’s Parque del Amor (Love Park). It has become a popular spot for couples to pose with the sculpture on romantic occasions.  

We connected with Delfin to learn more about his artwork and influences in his own words.  

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In Delfin’s words

Peru has certainly influenced my artwork. With roots as old as the Greek, Egyptian and African cultures, Peru has an exciting amount of history to discover and display. 

From its unique, pre-Columbian architecture to its music and folk crafts, it is full of surprises. Its natural beauty and heritage is inspirational, with the splendor of the Amazon, the powerful snow-capped mountains and, of course, the welcoming nature of its people. 

All my work is somehow based on my country, and I like to show this to Luxury Gold guests when they visit my workshop. My passion for creativity is kindled by my love for home. There’s little surprise that the place I feel most comfortable is right here (in a studio I designed, “my way,” to quote Sinatra). 

When Luxury Gold guests visit, they ask me about my favorite piece of artwork, and are surprised when I explain there is no favorite. As artists, everything we make, we make with a lot of enthusiasm and passion. We give the best of ourselves in the art that we create. 

Delfin’s passion

For artists, our creations are like our children, and we care for them with the same passion, whether one makes a painting, a sculpture or a jewel. 

I hope to pass along this passion for creativity, which nature gave me as a child and which was guided by the immense love of my parents, friends and mentors, and inspires me to take care of others. I feel obligated to be an activist for human rights, for the struggles of citizens to improve their quality of life. 

It’s my way of giving back to the people. After all, my inspiration is in the streets, in the towns, in the customs of the people and their ways of expressing themselves. 

What will you be inspired by in Peru?

Explore dining in Peru and our tours: Treasures of the Incas and Grand South America. 

Determining the best Australian grape is a quest many wine lovers are eager to embark on. Our Inspiring Australia journey will find you savoring every sip and acquaint you with different varietals within the Hunter Valley and beyond. After talking with Nick Williams, Cellar Door Manager of Hungerford Hill winery in the Hunter Valley, we’ve learned that the beauty of Australian wine is so much more than one perfect grape.    

Related Content: What to look for in a top-quality Pinot Noir, by wine expert Courtney Kingston 

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The Hunter Valley’s Australian grape 

The Hunter Valley, just a few hours’ drive from Sydney, is the oldest wine region in Australia. For almost 200 hundred years this warm climate wine region has been producing top Shiraz and Semillon enjoyed all over the world. In particular, the Hunter Valley boasts an aged Semillon and a medium bodied, earthy Australian Shiraz. What makes the Hunter so special? Nick explains, “You’ve got multiple generations working across multiple wineries over the years, sharing their knowledge travelling around the country and the world and then bringing that knowledge, that skill and those initiatives back into a wine region.”   

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The future of the Hunter Valley 

With such a rich history, wine enthusiasts can’t help but wonder what’s next for the Hunter. “The Hunter Valley really is a region that is caught between traditional values and constantly innovating and redeveloping itself, Nick comments. “Everyone’s ready to give something a go in the Hunter but you always have to look at where you’ve come from.” From where and how vines are planted—such as planting vines higher off the ground—to new techniques to increase yield, there’s no shortage of experimentation.   

Climate change also requires adaptation. “The rise of alternative varietals and seeing different growers trying to push what they can grow…We need to look at what we can swap around, taking out some clones of Shiraz and putting in Tempranillo,” Nicks says. “Everyone’s doing something a little bit different. We currently have on tasting two different sorts of the same fruit from the same block. One is very sweet and the other is quite dry. It’s almost bone dry. They were only picked a few hours apart but it’s the natural residual sugar in them just makes them pop.” In fact, Hungerford Hill has something for everyone. 

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Hungerford Hill 

This Australian winery is in a unique position to offer a breadth of varietals while embracing the grapes that the Hunter Valley is known for. “What we do at Hungerford Hill and what a lot of other but not all wineries in the Hunter are doing now is giving you a sample of what Australian wine can be…We are very fortunate in the Hunter Valley, where we are at Hungerford, to have a lot of different varietals but also to have a fairly broad wine philosophy: We make wine for people.” This philosophy embraces the ideology that wine is meant to be drunk. “It’s not to hide away it’s not to just give us a gift. It’s to crack open to pour a glass and to share with your friends your family your loved ones.”   

Most of Hungerford Hill’s wines are from the Hunter Valley, but they also bring in fruit from Tumbarumba, the snowy mountain region in the south of New South Wales, and the hilltops region in the middle of New South Wales. Bringing in grapes from wine regions differing in climate and soil offers guests the opportunity to find the best Australian grapes that they like. 

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Food and wine tasting 

During your visit to Hungerford Hill you’ll enjoy an Epic Tasting Experience. You’ll explore how food and wine interact as you try six different wines paired with small plates from their onsite Muse Restaurant. While these specifically tailored pairings change seasonally, Nick shares a few favorites. You might try the classic pairing of the lemony notes of Semillon with seafood or Sangiovese and duck. Or, enjoy the winery’s full-bodied EPIC Shiraz paired with a sausage roll made with Wagyu Beef. With Hungerford Hill’s focus on the guests, your tasting will find you sampling some of the 40 wines that are open each day.  

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Try something new 

Nick recognizes that wine drinkers have different tastes, and not just in varietals. “Sometimes you just need your security blanket of wine and then sometimes you might want to try and have a compromise wine with a friend.” He’s eager to give you freedom to stick with your favorite Australian grape as well as explore what Hungerford Hill has to offer on your tasting journey, from the Hunter Valley and beyond. 

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The perfect Australian grape 

In short, what makes the perfect Australian grape? “The perfect Australian grape makes a wine that someone wants to drink.” Nick says. “It’s not something that you look at. It’s something which is fit for purpose, something which calls out to you, or calls out to the winemaker, which then transcends into the bottle.” 

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Discover your favorite Australian wine with us.

Restaurant Mayta in Lima has been named one of world’s top 50 restaurants. Showcasing contemporary Peruvian cuisine inspired by the country’s heritage and traditional flavors, Mayta is also the location of a grand welcome dinner on the first night of our Treasures of the Incas tour.  

We couldn’t be more delighted to celebrate Mayta. 

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About the honor 

The list of the world’s top 50 restaurants is developed from the votes of The World’s 50 Best Restaurants Academy which is made up of 1,080 international restaurant industry experts. The experts are spread across 27 regions around the world. Some regions contain more than one country and are designed to represent the global restaurant scene at the time. Each region has its own voting panel of 40 members. Members of the panel include food writers and critics, chefs, restaurateurs and gourmets and each member is allotted 10 votes. Now that we’ve seen how his esteemed honor is granted, let’s take a look at this top restaurant in Lima. 

Related content: What to expect when dining at a Michelin starred restaurant 

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Mayta Restaurante 

Meaning ‘Noble Land’ in the native Andean Aymara language, Mayta earned a spot on Latin America’s 50 Best Restaurants 2019 list for its unique use of local ingredients and flavors. In 2020 it won the Highest Climber Award. Now one of the best restaurants in Lima, Mayta offers a 12-course Yachay tasting menu focusing on Peruvian ingredients plated and presented as their own distinct, colorful works of art. Mayta also offers a sophisticated à la carte menu with choices from Amazonian ceviche to matcha tart with passionfruit ice cream. In short, Mayta’s chef Jaime Pesaque describes it as “a personal and contemporary expression of the Peruvian cuisine and territory.”  

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The man behind Mayta 

Pesaque is the founder of Jaime Pesaque Restaurants and has had a rich culinary career. Pesaque was born and raised in Peru. He then trained in Europe, graduating from Cordon Bleu with a Master in Cooking from the Italian Culinary Institute (ICIF). He apprenticed in Michelin-starred Restaurants in Italy and Spain, including El Celler de Can Roca, twice The World’s Best Restaurant and now in the Best of the Best hall of fame.  

When he returned to Peru, Pesaque directed his first kitchen and honed his style at Al Grano. Pesaque opened Mayta in 2008 with the aim to celebrate traceable native products combined with contemporary culinary techniques. In addition to his restaurant family, Pesaque also exports Peruvian cuisine abroad.  

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The main dishes   

Within the warm interior of Mayta, you can expect to be delighted by any number of dishes. Pesaque is famous for his smoked duck breast with fried duck egg and foie gras but your options are plenty. Enjoy his Amazonian ceviche with ginger, cilantro, charapita chile, and sweet plantains. Or, be impressed by the stunning presentation and flavors of thinly sliced ‘ham’ from the paiche fish shaped into an intricate rose. Pesaque use of this Amazonian fish that needs to be eaten to prevent the destruction of other species also supports his close ties to sustainability. Pesaque’s innovative twists on classics including osso buco, scallops and quinoa will also tempt your palate. 

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The Yachay tasting menu 

Pesaque launched his Yachay tasting menu in 2020 to focus on local vegetables and seafood. This menu offers both alcoholic and non-alcoholic pairings. Yachay is not only the name of this menu but Pesaque’s space for culinary learning, “that awakens the spirit of curiosity and exploration for the land and sea of Peru.” In Yachay’s site in the “fertile desert” region of Ica two hours south of Lima, Pesaque capitalizes on biodiversity and takes advantage of the bounty from the land and sea.  

Yachay’s philosophy of exploration, learning and fresh products translates to the tasting menu’s grilled eggplant dish with eggplant and onion jus and a smoked eggplant shake. In short, Yachay is both an experimental space as well as a tasting menu that encapsulates Pesaque’s culinary identity. 

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The drinks  

Pair your inventive dishes with a glass from the diverse wine list or lemonade. Matya also includes a notable pisco bar serving inventive takes on the national drink offering more than 120 seasonal piscos macerated with a rotating list of fruits, herbs, vegetables, dried fruits and nuts. Or, try their chilcano, a Peruvian cocktail made of pisco, ginger ale and lemon.  

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The desserts  

On the sweeter side, Pasque works with Pastry Chef Jeisson Felipe Garzon to create innovative desserts. Finish your meal with a chocolate mousse with cocoa powder and coca nibs or white chocolate torte covered with powdered muña, a local mint-like herb. Or, embrace local fruits sampling the crispy pineapple and tumbo passion fruit dessert.    

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Beyond Mayta 

In addition to Mayta in Lima Pesaque has several other restaurants including Mad Burger, 500 Grados and Sapiens, showcasing open-flame techniques with vegetables, seafood, meat and grains. He has also expanded his passion for Peruvian cuisine abroad with SuViche in the U.S. in Miami, Pacifico in Italy and Callao in The Hague, Netherlands. Pesaque’s mission to connect diners with Peruvian territory, tradition and culture seems to know no bounds. We hope you’ll join us at Mayta in Lima. 

Explore more of Peru with us:  Victor Delfin on painting Peru