Revista Buen Gusto explored Renne’s story, cuisine and approach to hospitality
In September 2024, Revista Buen Gusto published a profile of Renne that brought together the restaurant’s beginnings, its founders’ work and a way of welcoming guests built around the pleasure of sharing a table.
The profile traced the project through the vision of Carlos Renne Cure Lemaitre and highlighted the culinary work of Miguel Ángel Castillo Basto, Renne’s Corporate Chef and founder. It presented a restaurant created for sharing, where contemporary Peruvian cuisine, art, service and attention to detail are part of one experience.
Buen Gusto also looked at the collaboration between the kitchen and service teams. Its profile described an evolving restaurant shaped by quality, creativity and care in the way each dish reaches the table.
The magazine placed that experience in the World Trade Center setting and described La Cava as a space that, at the time, widened the restaurant’s possibilities for gathering. The article viewed Renne not only through its dishes, but also through hospitality and the different occasions for which it was conceived.
Coverage preserved in context
This page preserves Buen Gusto’s 2024 view of Renne. References in the source to dishes, prices, opening hours, address or service formats belong to that moment and are not presented here as current information.