When food critics found out that Claus Meyer, co-founder of the current second-best restaurant in the world (Noma, in Copenhagen), was to open a new restaurant, no one expected it to be in Bolivia – least of all the residents of La Paz. But, that is exactly what this Scandinavian marvel did. He has brought Cordon Bleu to the Andes, incorporating local colors into the cushions, as well as exotic local produce and meats into the menu. For the full works, opt for the tasting menu (five, seven or 15 courses). À la carte offerings have been carefully picked to reflect Bolivia’s biodiversity and tradition and to tempt hungry visitors, with options such as the silky palm marrow with charque and egg yolk, or the llama fillet with chuño glazed in apple and banana syrup.