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$75  + Tip/Tax
Mon, 5/4
5:45 PM & 8:15 PM
Buckhead

Madre Selva

Day 1: 5-Course Pan-Latin Pleasures Tasting Series

Opened in December of 2024, this Uptown eatery that celebrates Peru’s culinary traditions jumped right onto Infatuation’s 2025 List of “Best New Restaurants” and appeared on Eater’s 2025 List of “Best Seafood in Atlanta.” Chef Mayra Dominguez turns out brilliant versions of ceviche, Peru’s signature dish. Indeed, Infatuation says that the ceviche “tastes so fresh you can almost imagine they fished it out of the Mar de Grau earlier that day (and that’s very likely since they get seafood shipments from Peru).” Just as memorable is the half chicken and the lomo saltado, a Peruvian classic featuring beef tenderloin chunks. Leave room too for the standout desserts, like chocolate de altura, a lush gelato topped with crunchy quinoa, and picarones classico, which are donuts made with sweet potato and pumpkin and served with fig syrup infused with anise and cinnamon. We can’t wait to sample Chef Dominguez’ fare and to chat with her about the food of Peru, which many consider one of the great cuisines of the world. See you there!

About the Host:

Mayra Domínguez

Executive Chef

Originally from Peru, Chef Mayra Domínguez graduated from Le Cordon Bleu Perú in 2005. 15 years ago, she moved to New York City, where she honed her craft at venerated restaurants such as Raymi in addition to her work with the prestigious ABC group (led by acclaimed chef Jean-Georges Vongerichten). After moving to Atlanta, she joined the Oliva Restaurant Group, led by renowned restaurateur Tal Baum, before taking the helm at Madre Selva.

The Lineup

All courses will be individually plated. This menu will be Egg, Peanut & Mushroom Free. For a list of restrictions/allergies Chef is accommodating, click here.

  1. Tamalitos Verdes con Sarza Criolla

    corn dough, cilantro, aji amarillo, panka leaf, onion, lime

  2. Lomo Saltado

    tenderloin beef, onion, aji amarillo, cherry tomato, peruvian potato, white rice, choclo

  3. Ceviche Carretillero

    dorado, shrimp, crispy calamari, leche de tigre, rocoto

  4. Patarashca con Salsa de Cocona

    mahi mahi fillet, banana leaf, cocona sauce, onion & peppers, tomato

  5. Chocoteja de Manjar Blanco y Pecanas

    dark chocolate, manjar blanco, pecan

Madre Selva

570 Main St NE

Atlanta, GA 30324

More Event Info

Dietary Restrictions Accommodation Policy:

Due to the large-format nature of this event, all accommodation requests must be Added To Your Profile, or Emailed To Us no later than 72 hours before the event. Requests submitted after this date will not be accommodated. Additionally, Madre Selva will only be accommodating certain dietary restrictions/food allergies, and they are unable to make menu adjustments based on distaste for specific ingredients/flavor profiles.

See below for guidance on whether or not they will be accommodating your restriction. Or, if your restriction is not represented below, Contact Us prior to booking tickets for guidance.

  • Vegetarians: There is Beef and Oyster Sauce in Course 2, White Fish, Fish Stock, Shrimp and Squid in Course 3 and White Fish in Course 4. Substitutions will be provided.

  • Pescatarians: There is Beef in Course 2. Substitutions will be provided.

  • Gluten: There is Gluten in Course 2, Course 3. Substitutions will not be provided.

  • Dairy:
    • Butter: Butter is in Course 2. Substitutions will not be provided
    • Milk/Cream: Milk/Cream is in Course 2, Course 5. Substitutions will be provided for Course 5 only
    • Cheese: Cow's Milk Cheese is in Course 2. Substitutions will be provided

  • Shellfish: There is Oyster Sauce in Course 2, Shrimp and Squid in Course 3. Substitutions will be provided.

  • Fish: There is White Fish and Fish Stock in Course 3 and White Fish in Course 4. Substitutions will be provided.

  • Eggs: This menu is egg-free.

  • Peanuts: This menu is peanut-free.

  • Tree Nuts: There is Pecan in Course 5. Substitutions will be provided.

  • Alliums: There is Scallion (Raw), Garlic (Cooked), Onion (Raw) and Red Onion (Raw) in Course 1, Garlic (Cooked), Onion (Cooked) in Course 2, Onion (Raw), Red Onion (Raw), Chive and Shallot (Raw) in Course 3 and Garlic (Cooked) and Onion (Cooked) in Course 4. Substitutions will not be provided.

  • Mushrooms: This menu is mushroom-free.

Have Additional Questions?

Check out Event FAQs or Contact Us for assistance.