Just in time for summer, Miami’s innovative, waterfront Peruvian favorite La Mar by Gastón Acurio {500 Brickell Key Drive, Brickell; 305.913.8358} has launched a new menu by Executive Chef Diego Oka–and trust us, you don’t want to miss it. Inspired by his travels from all over the world, this acclaimed chef has come up with 20 new dishes designed to delight almost any palate.

To kick-off your meal, start with one of La Mar’s Cebiches, Tiraditos and Causas, like the Lujoso ceviche with lobster, sunchoke leche de tigre, aji amarillo, avocado, and green olive oil; or the Bachiche tiradito made with fresh catch, 22-month aged Parmesan cheese, leche de tigre, colatura, garlic chips, and basil. For a dish that really impresses, try the new Flor causa: it has a ball of Maine Lobster tartare completely covered in squid ink-infused potatoes, all garnished with caviar, avocado, and wait for it—gold.

If you need to spice up your meal even more, spring for one of La Mar’s Anticuchos, where you’ll find grilled skewers like Swordfish with miso anticuchera, grilled broccolini, and sesame. Then, waste no time getting to the mains: La Mar has Peruvian Specialties and Arroces y Pastas like the Chinese-inspired Tallarin Taypa–pan-fried egg noodles served with scallops, char siu, quail egg, and XO sauce–or Rocoto Relleno, a rocoto pepper filled with velvety seafood stew and cheese, all of which is torched tableside.

Finally, since you’re taking a mini-escape to Peru, the Tamal is a definite must-try. Inspired by a menu Chef Oka recently won awards for, it features pork jaw and quinoa, grilled fish, seco stew sauce, and mint chalaca salsa.

As would be the case with any restaurant at Mandarin Oriental, Miami, the delights don’t stop there. To make sure you get to experience it for yourself, head to La Mar today and start ordering. Whatever you choose, one thing’s for sure: you won’t regret it.

By Jennifer Agress