Named after Papa (potatoes), maíz (corn), and yuca (yucca), the most fundamental ingredients from each of the founders’ native countries, restaurant PMY represents the diversity and unity of the three nations’ food cultures. “PMY is a restaurant where three similar Latin American cultures with each their own identity and unique personality converge,” says Mexican chef Macías. “We are three chefs with a lot of passion for what we do, and we want to bring the best of our gastronomy to the table.” Like Muñoz, Macías is a co-founder of PMY but will mainly be in Denmark for the creation of the menus. Behind the everyday running of the restaurant are Venezuelan Karlos Ponte and his head chef, Chilean Jaime Moreno.

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