Calmly creating a revolution from the Zona Sur district of La Paz, Gustu is much more than a restaurant, or perhaps, is exactly what a restaurant should be. To the casual visitor, it is a beautiful space, with a modern style comfortably meeting the bright and historied Bolivian culture. It is the chance to dip into the incredible range of products Bolivia has to offer, from regions as diverse as the Amazon, the Andes, the high altitude winelands in the south and the lush central region. Even the great Salar de Uyuni is sourced for, well, salt. Everything on the menu is locally sourced and showcases the excellence of Bolivian raw resources as well as refined products like coffee, wine and craft beer. In the kitchen, and the main creative source for the beautifully and intelligently presented food, is Kamilla Seidler. But every other staff member -- bar, floor or kitchen (excluding the beverage director) -- are young, local students, graduates of the Gustu training school. Gustu is one of various projects of the Melting Pot Foundation founded by Claus Meyer on the ideal of promoting Bolivian gastronomy and creating the skills to drive a new industry around the world of gastronomy.