02/09/2026
Guatemala meets Peru 🇬🇹✨🇵🇪
One table. Two chefs. One unforgettable culinary journey.
On September 25, Chef Mirciny Moliviatis Mirciny Moliviatis travels all the way from Guatemala to The Hague to join Chef Luis Rojas Luis Alberto Rojas Macavilca at Restaurant BlueBlood for a one-night-only Chef’s Table experience. (Swipe to read more about the chefs)
Together, they’ll create a five-course menu where Guatemalan flavours meet Peruvian techniques, ingredients and influences — paired with carefully selected drinks throughout the evening.
📍 Restaurant BlueBlood, The Hague
📅 Friday, September 25
🥂 Welcome drink from 18:00 | Dinner 19:00–22:00
🎟️ Limited to just 40 guests
A rare culinary collaboration you won’t want to miss.
Reserve your seat and experience the meeting of Guatemala & Peru at the table.
Meet Chef Luis Rojas 🇵🇪
At the helm of Restaurant BlueBlood, Chef Luis Rojas brings his passion for Peruvian cuisine to this extraordinary culinary collaboration.
His cooking is rooted in the diverse flavours and ingredients of Peru, brought to life through refined techniques and a contemporary approach. The result is a style of cuisine that celebrates Peru’s rich culinary identity while continuing to evolve.
Under Chef Luis’ direction, Restaurant BlueBlood has been recognised as Best Hotel Restaurant in the Netherlands in both 2024 and 2025 — a reflection of his dedication to creating memorable dining experiences.
For this special Chef’s Table, Luis will combine his Peruvian expertise with Chef Mirciny’s Guatemalan heritage, creating a five-course menu where two vibrant culinary cultures meet.
Meet Chef Mirciny Moliviatis 🇬🇹
Travelling all the way from Guatemala to The Hague, Chef Mirciny Moliviatis brings the flavours, stories and traditions of Guatemalan cuisine to Restaurant BlueBlood for this exclusive evening.
As one of Guatemala’s most influential culinary ambassadors, Mirciny is passionate about showcasing the country’s rich gastronomic heritage. Her cooking celebrates indigenous ingredients, vibrant flavours and centuries-old culinary traditions, while bringing a contemporary
