Ali Pacha
Bolivia
Ali Pacha explores Bolivia’s plant life through a creative tasting menu in the historic centre of La Paz. Founded by chef Sebastián Quiroga, the restaurant takes its name from an Aymara expression meaning plant universe, a useful introduction to the kitchen’s approach. Roots, grains, tubers, fruit and fungi form the basis of the cooking, with ingredients sourced within Bolivia. The menu changes with what is available, introducing diners to products and preparations that may be unfamiliar. Quiroga combines contemporary technique with local methods, including the huatia, an Andean earth oven. Quinoa can appear in unexpected textures, while lesser-known fruits help demonstrate the range of the country’s pantry. The focus remains on what vegetables and other plant ingredients can contribute in their own right. A singani cocktail at the small bar provides a fitting beginning, and the upstairs café offers a place for coffee afterwards. The experience is as relevant to curious omnivores as to committed plant-based diners seeking an individual expression of Bolivian food.