SUYO Modern Peruvian is delighted to share that the restaurant has received two separate honours from the MICHELIN Guide Vancouver: earning a place within the Guide as a recommended dining destination, while also being awarded the exclusive MICHELIN Exceptional Cocktails Award. These significant acknowledgements come as the Guide marks its second year of evaluating Vancouver’s culinary landscape and closely follows the restaurant’s first anniversary celebration, setting another tremendous milestone for the Mount Pleasant dining destination.
In its inaugural year of operation, SUYO Modern Peruvian garnered widespread acclaim, including being named Best New Restaurant and Best Latin Restaurant at the 2023 Vancouver Magazine Restaurant Awards. SUYO also earned a spot on the longlist of finalists in contention for this year’s Canada’s Best New Restaurants honours, and has been deemed an essential culinary destination in Vancouver by industry authorities, including Eater and Fodor’s. Now, this recognition from the esteemed MICHELIN Guide also serves as a resounding affirmation not only of Chef/Partner Ricardo Valverde and the entire SUYO team’s steadfast dedication to culinary excellence and unparalleled hospitality, but also to Bar Manager Max Curzon-Price’s stellar cocktail program, co-created by Andrew Kong, which both perfectly complements and enriches the gastronomical storytelling found within SUYO.
The SUYO team is humbled by the MICHELIN Guide announcement made during the second annual awards ceremony held in Vancouver on October 5. “It is truly an honour for SUYO to be recognized by the MICHELIN Guide, especially considering how recently we opened our doors in Vancouver,” said Valverde. “We are deeply touched to witness the warm embrace of our Peruvian cuisine by our diners. This award serves as a powerful inspiration for myself and the entire SUYO team to keep pushing culinary boundaries and uphold the highest standards of service.”
“It is an honour to share the stories of Peruvian culture, Incan history, and to celebrate the cuisine of Peru. Our cocktail program is dedicated to storytelling and for that to be recognized by MICHELIN further fuels our inspiration for all our future endeavours,” added Curzon-Price about the distinct honours the team received.
“The façade may be simple (think white-washed cement with a black framed door) but inside, this place is one-of-a-kind. Filled with greenery and stunning tall plants, plush seating and elegant lighting, Suyo is sophisticated without a trace of fuss. Word is out, so make a reservation, unless you care to take the chance of finding a seat at the always bustling bar.
Hamachi tiradito, with its supple slices and bright yellow sauce, impresses at the first bite. White asparagus is grilled, then topped with a vibrant huancaína and tart salsa verde atop a purple potato puree. Arroz con pato delivers that beloved, rustic taste while riffing with the addition of duck confit. Conclude with the chocolate tres leches cake with berries and whipped toasted honey.”
