Restaurants in Peru
Restaurants in Peru primarily serve local cuisine but because of the country’s varied climate, traditional dishes change dramatically from region to region.
Peruvian restaurants located along the coast tend to serve seafood (visitors shouldn’t leave without sampling ceviche, raw fish marinated in citrus juices, typically lemon or lime). In the interior, dishes with a rice and meat base (either chicken, pork, sheep or beef) are common, including Aji de gallina (pulled chicken served in thick, cheesy sauce layered over sliced potatoes) and Causa (tuna or chicken salad studded with hot peppers mixed between layers of mashed potatoes).
Visitors traveling to Lima, Peru’s capital, should stop by El Rincón Que no Conoces. Considered to be one of the best restaurants in Peru for traditional fare, El Rincon Que no Conoces serves up hearty local dishes including cordero al seco, a popular lamb dish, and pícarone, a dessert consisting of pumpkin pastry and molasses dip. In general, visitors will find that most traditional Peruvian restaurants take their dessert -- often made from a base of sweetened rice or potato -- very seriously.
Although the minimalist white façade evokes a Miami vibe, this Miraflores restaurant specializes in traditional cuisine from Chiclayo, one of three provinces in Peru’s northern Lambayeque region.
A play on the Spanish phrase pecados capitales (deadly sins), this seafood restaurant replaces the word pecados (sins) with pescados (fish).
With farm implements hung on rough stucco walls, the primitive décor mirrors the old-fashioned cooking. This is the place to try beef heart, a local specialty (it tastes similar to liver but is milder in flavor), or tiradito, a variation on ceviche served with a rich cream sauce.
Peruvian chef Pedro Miguel Schiaffino of Malabar has a passion for wild Amazonian produce.
A self-made Lima legend, chef Teresa Izquierdo Gonzáles opened this restaurant in 1978 to serve classic, home-cooked Peruvian and Creole dishes.
Housed in a 20th-century villa surrounded by landscaped gardens, Manos Morenos is both a traditional Creole restaurant and a lively peña folklórica (a folklore-inspired music club).
Admire the Pacific from all-glass dining rooms while sampling regional grilled grouper with onions and tomatoes. If the gray mist that shrouds Lima for much of the year sets in, the sopa a la criolla, a soup of tomatoes, beef, and angel-hair pasta, will chase away the chill.
You can’t come to Lima without sampling Peru’s most famous dish—ceviche.
And this is the best place to try it. The bamboo-roof restaurant is a
hot spot for Lima’s beautiful people and doesn’t take reservations. But
Culinary superstars like Eric Ripert seek out this diminutive dining room—tucked inside a residential building in working-class Santa Catalina—for the city’s finest ceviche, sliced and seasoned by chef Javier Wong. It’s only open for lunch; reserve a spot well in advance.
Situated in the upscale Miraflores district, this Peruvian restaurant is named for the 1,500-year-old archeological ruins located just outside its walls. A large terrace provides up-close views of the pre-Inca pyramid, which is illuminated after dark to create an even more dramatic setting.
Walls are plastered with posters of Hollywood and soccer stars, and generous helpings of the country's most famous dish, ceviche (raw fish with lime juice, onions, and hot peppers), come with sides of sweet potato and corn.
Formerly trained at Le Cordon Bleu Paris, chef Rodrigo Conroy now prepares inventive Mediterranean-Basque cuisine at this namesake restaurant in the Miraflores district.
A chain from the owners of Astrid y Gastón, with reasonably priced sandwiches (beef-and-onion criollo) and a few imports (Spanish tortilla). This location's umbrella-shaded alfresco area is a welcome respite from the crowds.
The 15-table restaurant is housed in a 1940’s mansion. Don’t let the traditional atmosphere here fool you: The Asian- and Mediterranean-inflected Peruvian dishes, such as lomo saltado made with rice vinegar and pisco, are exquisitely prepared by the chef-owner Rafael Osterling Letts.