The wealth of its lands and cultural diversity gives Peru an exquisite and tremendously varied gastronomy. Each city boasts its own regional dish with unique flavors. Thousands of countryside products and tens of living cultures, which have shared a single territory for centuries, create an offer that is practically infinite.
Peruvian Cuisine reflects the country’s history, with a variety that is unique in the world. We find dishes that sweeten our palates in every corner of the country. The cuisines of Lima, the North Coast, the Amazon, Arequipa, the Andes and Novo-Andean cuisine are waiting to be served at your table so you can have an unparalleled gastronomic experience.
As the portal Saveur says: Peru is on top of the culinary world. Lima had more restaurants on this year’s World’s 50 Best list than any other city, and media everywhere extol its “fusion” cuisine—influenced by Indigenous traditions, Spanish colonists, and Japanese and Chinese immigrants. Peru’s national dish, ceviche. It originated with Indigenous Peruvians who for centuries preserved fish with juice from the tumbo (a relative of the passion fruit), before European traders introduced limes. More recently, Japanese immigrants brought their sashimi expertise, cutting the fish more finely and marinating it just seconds before serving to create the fresh ceviche Peruvians know today—on its face, a happy multicultural success story.
We could mention many examples, but let’s go to the top 5. The most awarded and sought after
Maido
Recently this Japanese-Peruvian Restaurant Has Been Crowned Latin America’s Best Restaurant
In this famous restaurant, Peru and Japan unite to create an explosion of fantastic flavour. The fusion of Latin American and Eastern cuisines leads to an exciting and unusual menu.
The 12-course ‘Nikkei Experience’ degustation is predominantly fish-focussed: dishes such as Paracas scallops with green butter beans and miso feature alongside crab dishi and tapiocas. The beef cheek is also not to be missed, served with tsukemono and a cloud of jora corn. Round off the marathon meal with the surprising and delicate medley of lucuma ice cream, topped with soy sauce and macambo foam.
Micha
Mitsuharu Tsumura is the Peruvian chef responsible for making the tradition and wealth of Nikkei cuisine gain fame in the world and helping put Peru in the spotlight of world gastronomy. Micha, as he is known, is the head chef and owner of Maido, in Lima, which has been elected for two consecutive years the best restaurant in Latin America’s 50 Best Restaurants list (and which is also among the top 10 in the World’s list). At Maido, he recreates recipes with a deep search for local produce from distinct regions of Peru – from the Amazon to the south. Maido’s tasting menus encompass dishes such as fish hotdog, sea urchin rice, cod marinated in miso with nuts, and nigiri from the catch of the day
Kjolle
As Pia Leon, the owner says: The connection with color and nature comes from her spirit; the name comes from an Andean bright orange flower; the color transpires the fabric that holds the menu, tinted with the same flower, or the tables that are a mix of materials with different shades and hues. This step in Pia’s career was long overdue; sometimes, you wait for the right moment. Since it opened its doors, it has pushed Leon’s career forward. She was named twice Best Female Chef, first on the Latin America’s 50 Best list in 2018 and World’s Best Female Chef in 2021, and it landed the restaurant on the 68th spot of the 2022 version of The World’s 50 Best Restaurants.
Pia León defines her cuisine as intuitive; the food varies according to the season, and it allows her to change it, guided by every other restaurant from the group my Master, their research center. There are two ways to enjoy Kjolle, A la carte or on eight steps tasting experience, where you can enjoy the elegance and simplicity of each plate
Mayta
“Mayta, which means Noble Land in the Aymara language, is a personal and contemporary expression of Peruvian gastronomy and territory.”
MAYTA nace para darle una oda a nuestra tierra, es el restaurante insignia de Pesaque y es una personal expresión contemporánea de la gastronomía peruana basada en sabores y preparaciones de la memoria y la historia pero traídas a la modernidad.
Ingresó en 2019 a la lista “Latin America’s 50 Best Restaurants”; en 2020 fue galardonado con el “Highest Climber Award”. En 2022 ingresamos a la lista de “The World’s 50 Best Restaurants” y también fuimos premiados como mejor restaurante en la última edición de “The World Culinary Awards”.
On the menu: With its 12-course Yachay tasting menu focusing on Peruvian ingredients, Mayta serves dishes such as goat with Andean herbs, and scallops with fava beans. Each plate is a work of art, with colourful produce front and center, such as thinly sliced ‘ham’ from the paiche fish shaped into an intricate rose
Rafael
To speak of aromas, stews and spices is to evoke Rafael’s memory of his first encounters with cooking at the age of 8 in the sweet world, conquering the palate of his family and his first love.
With a diplomatic vocation, he obtained his law degree and then embarked on a culinary journey in Lima that would take him to Paris and London for several years.
Back in the neighborhood, he opened his own ventures, Rafael (2000), Rafael Bogotá (2010 – 2019), La Despensa (2010 – 2016), Félix Comedor (2017), Oficial Bogotá (2019) & Romeo, Bogotá (2021). At the same time, he publishes “Rafael, el chef, el restaurante, las recetas” (2010); “El Mercado, homenaje a la cocina peruana” (2016) & edits, being director at the same time, the gastronomic magazine “Félix”.
Le Cordon Bleu-trained chef Rafael Osterling constructs a seafood-first menu that crosses culinary borders at his eponymous establishment. The restaurant, open for almost two decades, regularly grabs a starring role among Latin America’s 50 Best. Housed within an impeccable art-deco mansion in the upscale Miraflores neighborhood, Rafael mixes up Peruvian, Italian and Japanese flavors and ingredients. There is pizza, pasta, ceviche, tiradito, sashimi, carpaccio and risotto, all cooked and presented with flair. Enjoy a seat at the stylish cocktail bar over a refreshing chilcano.
Isolina
The Isolina restaurant is named after Co-owner Jose de Castillo’s mother Doña Isolina and pays homage to her cooking and spirit. A single mother of four, she struggled to make ends meet until she took out a rent on a small shop and started her own restaurant. Little by little, she learnt how to cook and develop her own style of traditional Peruvian cooking.
Chef José del Castillo is providing his home city with the ultimate comfort food experience, recreating the feeling of a mother’s love at the table with delicious and nostalgic food in generous sharing portions. Set in a historic house in Barranco – the favorite area in Lima for bohemians, artists and intellectuals – it has the authentic ambience of an old family home.
Isolina ha ganado varias nominaciones y premios por parte de los 50 Mejores Restaurantes del Mundo.
Finally, it is impossible not to mention Central, which has won many awards in South America and around the world and with three Michelin stars. Chef/Owner Virgilio Martinez has created several tasting menus at Central: Territory Experience in Desnivel and Creativity Menu of the Day, with 12 dishes each. Please note that reservations are received from year to year.
Come and experience one of the best foods in the world. Peru is here for you!!
