The Best Restaurants In Lima

Awa offers a refined take on Amazonian cuisine in a space designed to draw you into the jungle. There are rich woods, vibrant orchids, lush plants, and a hand-painted mural. It’s the ideal setting to devour dishes that fuse bold flavors of the Amazon with the criollo spirit. That translates to river fish charcuterie, including a brilliant paiche ham, rich rice with cecina or juane de pato, and short ribs covered in a grilled ripe plantain purée, cacao nibs, and pickled banana blossom. Creativity spills over into the bar, too, with cocktails made with Amazonian ingredients, like camu camu.

If you want to know what we eat in Lima homes or on special occasions, Isolina, by chef José del Castillo in honor of his mother, is where to go. Their menu showcases the deepest flavors of the Limeño criollo repertoire, built on a foundation of onion, garlic, and yellow chili pepper base that runs through nearly every dish. Always present is an ají de gallina, brought to life with bread soaked in broth and different types of chili, and the most traditional cebiche, served with octopus chicharrón and sweet potato. Isolina is a laid-back happy place that embraces the city’s spirit, featuring wooden tables and chairs, vintage tiles, and the charm of a revived old neighborhood tavern. 

Bodega Carbone is a century-old, cash-only Italian-Peruvian sanguchería, café, bar, and a cult hit—and there’s not even a sign out front. Vintage spirits and wine bottles line the shelves, and there are original tile floors and high ceilings that set the stage for pork legs marinated with a blend of chili peppers, spices, and chicha de jora or vinegar for a tangy touch. The star is the jamón del país sandwich, and the deep-fried pejerrey sandwich (they’ll substitute another fish if it's offseason). Ask for the sarza criolla on the side, or a version with lima beans or chickpeas to go with it, plus a cup of strong drip coffee. Or stay longer with a cold beer, from morning to late afternoon.

Kjolle is a young restaurant led by Pía León that’s based on the research at Mater, an interdisciplinary gastronomic research center that also informs Central and Mil in Cusco. It’s an experience rooted in territory. There are four tasting menus ranging from seven to nine courses, and throughout the night, you’ll find no special effects, no endless backstories—just bold cooking that steps away from the classics. Take, for example, their Muchos Tubérculos course (it never leaves the menu), a delicate tart highlighting tubers, currently made with cañihua, goat cheese, and mashed native yellow potato, served with a side of vegetables and sachapapa. Despite the fine dining attitude, Kjolle is a casual space, full of color and minimalist art.

Over a decade ago, Jonathan Day’s El Pan de La Chola changed the way we looked at and ate bread in Peru. It revolutionized our understanding of sourdough, all while spotlighting the best local grains. The result is a celebrated line of breads that take center stage in generous sandwiches filled with local cured meats and Peruvian cheeses, like semi-mantecoso. Zero in on the perfectly crisp croissants and pain au chocolate made with Peruvian chocolate. On your way out, grab butter from Huampaní, granola, and honey—made in partnership with farms across the country—or a bottle from their well-curated organic wine selection. La Chola has four locations, the most recent is a charming little bodega in downtown Lima.

Demo, from the Mérito chef, falls in line with the bright all-day cafés that are gaining prominence in Lima. This one blends Venezuelan and Peruvian influences, with corn cachapas filled with soft cheese, sweet arepas served with creamy avocado, natilla, or eggs benedict, and crispy tequeños. The sandwiches on sourdough bread, with smoky bacon or goat cheese, hummus enriched with tender peanuts from Tarapoto, are next level. As are the salads, like chicken with the native jungle fruit cocona. Demo is a minimalist space where the inviting aroma from the oven creates a cozy ambiance. The terrace, warm in summer and cozy in winter, is the best place on weekday mornings.

This lunch-only spot took over a corner of Surquillo and shook up the industrial, residential neighborhood with its tribute to the picantera women from Peru’s north and south. Its aromas and flavors run deep (warm, familiar), and chef Héctor Solís doesn’t mess around with the quality: the catch of the day comes in straight from other coasts to hit the pass as fresh as it gets. You can pick out a whole fish by the kilo and have it done as ceviche or sudado. Or lose yourself in the loving comfort of a cau cau with tripe, or a stuffed rocoto swimming in a shrimp chupe. At the bar or terrace, there are chilcanos, chicha de jora, and also beer made in the brewery behind the secret curtain that says “Adults Only.”

Time stands still at La Perlita, Ricardo Martins’ taberna. On the walls are photographs, vintage ads, and everyday items like lamps and pots that were part of the lives of many Limeños. The food at La Perlita leaps forward, offering updated versions of the classics. There’s a very well-done cold menu (razor clams, fresh ceviches) and a section of deep, soulful stews, like ají de gallina with crab, olluco with grilled river shrimp, or stuffed caigua served in a chupe. Daily specials might include corn tortilla with a ceviche twist, or old-school desserts like chimbo egg (cake made with whipped egg yolks slowly cooked in syrup and pisco). At night, a pianist inspires dancing as in the old days, infusing the air with lively energy.

Al Toke Pez is a modern huarique, or unpretentious spot revered for doing some dishes remarkably well. Huariques are often known by the nickname of their chef, who is typically the main character—and sometimes the only cook—in the place. Behind the 12-seat counter, Tomás Matsufuji, or Toshi, stands at the stoves, frying and mixing the fresh ceviches in plain sight. There’s ceviche done the proper Limeño way, an unmissable rice with seafood, deep-fried giant squid that crunches with every bite, and humble, well-prepared produce. If the chef is in a good mood, he might surprise you with a dish of the day, like a saltado or sashimi. This place is first-come, first-served, so if you don’t get a seat, wait in line, or prepare to eat standing shoulder to shoulder.

The surprises this basement San Isidro tapas bar is turning out are both big and joyful. It’s a neighborhood spot with a funky bistro vibe, driven by camaraderie, and it feels like it’s been here for years. The menu never strays from those deep flavors where the Mediterranean meets the Pacific: Peruvian curry empanadas with artichokes, razor clams pil pil, duck ramen, grilled octopus rice, and a beloved roasted peppers stuffed with meat and potatoes. Verbena is cozy, with good music, small tables, and a David Bowie spirit floating in the air (peep the rubber ducks with his face on it), making it perfect for second dates, solo dinners, or gatherings with friends.

At Alegría, you'd better book ahead, since it’s always packed. This picantería, in a traditional old house in Miraflores, draws in diners thanks to their intense Piura flavors, reimagined: lighter, more contemporary, yet rooted in soulful, slow-cooked tradition. There’s chicha served in a northern Peruvian vase called a poto, green tamal, and mashed yuca. Never pass on the creamy green pepián with homestyle rice and duck. There’s also a clean, precise ceviche with zarandaja beans, and a seco de chavelo that you’ll remember long after a meal. Alegría feels sprawling thanks to its wide terrace. Sometimes, music with the cajón drums kicks in, and an impromptu party just happens.

Tanta is easy, homey food with a creative twist. The restaurant that Gastón Acurio and Astrid Gutsche dreamed up has a wide-ranging menu full of reinvented recipes. There are nostalgic birthday chicken sandwiches, causa limeña with tuna just like grandma used to make, and a fancy version with shrimp, plus hearty tacu tacu of rice and beans, and oven-roasted chicken that tastes like Sunday lunch. It’s a spacious, sunlit dining room (the very first is this San Isidro location, but many more now live across Lima) where the coffee machine hums to life at breakfast, and Astrid’s pastries, like chocolate cakes, suspiros de limeña, and alfajores fresh from the oven, promise a sweet afternoon. And if they have turrón de Doña Pepa on offer, don’t miss it.

Piedra is small, low-key, and unpretentious, with just a few tables and daily changing dishes shaped by whatever the local pantry and the seasons send—and that’s exactly why we love it. At this Peruvian seafood “omakase,” you trust the whims of the chef Sebastián Vega. The beauty is how you'll delight in marine flavors and clever twists on traditional recipes: ceviches, scallops, and rice dishes with seafood find an elegant balance, lightly bright with acidity. The crema volteada dessert is outstanding. Just be sure to book ahead.

Mayta is a restaurant with a strong Peruvian identity, offering local meats like cuy, criollo duck, or Amazonian fish such as paiche, all approached with a more contemporary vision. A bright freshness runs through the 10-course tasting menu, crowned by an iconic duck skillet. Every part of the bird plays a role in this perfect rice dish, finished with silky egg yolk emulsions. On the à la carte side, expect seasonal plates and generous portions: go for la sartén de pato, one of the first of its kind in Lima, the Amazonian ceviche with plantain, between acidity and sweetness, and the Paracas scallops, or pasta stuffed with corn and ají amarillo. And order anything on the cocktail menu, since Mayta was one of the first restaurants to champion pisco infusions and mixology, and it still maintains an impressive one today.

Canta Rana is an old-school cevichería and huarique that’s stood in Barranco for over 35 years, and embodies the neighborhood tradition of joyful lunch gatherings. The menu is extensive and filled with generously portioned ceviche, including a version with capers and avocado for unexpected creaminess, plus pastas, scallop-filled rice, seafood picante, and soups like parihuela or chupes. While seafood is the focus, they have milanesa and chorizo sandwiches that are worth your attention. The space pays tribute to the Argentine and Limeño passion for soccer, so tables are full on game days. For a more relaxed atmosphere, head to their sibling restaurant, Canta Ranita, in El Capullo market.

Frina is where Southeast Asia meets the Peruvian Amazon, a beautiful connection between distant lands united by shared ingredients and preparations. At this casual fine dining spot, you'll disconnect from the outside world the moment you step inside the design-forward hotel on palm tree-lined Avenida Arequipa. It's overflowing with so much greenery you’ll feel the jungle as you dive into pituca (jungle potato) noodles, Thai sausage buns, fish tempura with mishkina tortillas, or our favorite: perfectly cooked octopus rice. After your meal, head to the rooftop bar, Lunática, for a drink and a unique view of the city in a quiet space all covered with plant life.

Central by Virgilio Martínez is the ongoing evolution of Peruvian and Latin American fine dining, born from foreign techniques and inspired by ancestral traditions and local produce. There are various experiences to choose from: a tasting menu that explores 13 ecosystems at various altitudes in Peru, a six-hour immersive journey that stretches into different rooms in the restaurant—you’ll start at the garden, move on to the liquid lab for more courses, and end in the small chocolate factory—and a two-hour exploration into the amazing world of cacao that highlights high-end produce made with cacao, macambo, and even cacao leaves. The tasting ends with a dessert made with all the parts of Chuncho cacao. Their wine list is also a journey through Latin America, but they have bottles from all over the world, and non-alcoholic pairings that are full of flavours and surprises. Naturally, Central is a hard table to land, so book in advance. 

El Chinito has earned its place as the classic sanguchería that has seen generations of Limeños grow up. Founded by Félix Yong in 1960 and now run by his son, its specialty is the pan con chicharrón: hearty fried pork, sliced and tucked into fresh Peruvian French bread roll with crisp sweet potato rounds and zarza criolla. Pair it with a strong drip coffee for the ultimate Limeño breakfast. And always, always, a tamal on the side. El Chinito has expanded the menu of Chinese and Peruvian flavors (and the number of locations) over the years, working its own turkey, ribs, pork loin, and even a chaufarroncito , or fried rice with little bits of pork crackling. 

Mérito’s kitchen is the first thing you see when you step into this modest yet warm space by Juan Luis Martínez. It’s a simple dining room of wood, adobe, earth tones, and stone, flooded by light that filters through the old house’s windows—it all sets the scene for the incredible dinner ahead. It’s the only Venezuelan-Peruvian fine dining in town—a cuisine that’s been growing in the latest years—and the tasting and à la carte menus pull you into the chef’s roots, his world travels, and the universe he has found in his new home country. Think roasted giant corn with guasacaca, arepas filled with pork or seasonal fish, fresh scallops, and seafood straight off the morning boat. Everything has an obsessive, flawless aesthetic that never skimps on flavor.

What sets Lady Bee apart from the other trendy bars in town is that Chef Gabriela León, together with her partner and head bartender, Alonso Palomino, has shaped a dining and drinking experience built on local spirits and seasonal ingredients. The space in Barranco was designed with a beehive in mind: undulating textures, warm light, and a demonstrated love for the land, especially the jungle of Tarapoto, where the chef’s roots run deep. Go for the oysters with Amazonian citrus, the smoked tartare, or the scallops with narrow bone and Amazonian chorizo. The ribeye with toasted butter and chamomile flowers is a must, paired with an Oca-Mashua cocktail made with a distillate of red oca.

La Mar is a party in a casual space that evokes a classic beachside cevichería, and one spotlighting fish boards, ocean-cured charcuterie, silky rice dishes, and wok-tossed criollo classics. You’ll want to become a loyal regular after just one visit, thanks to their generous and outstanding presentations, like the deep-fried devil fish or the sashimi boat (chalana) that leans into seasonality. The fish a la meunière with yellow potato purée is pure joy, and the sopa seca is crispy and homey. There are no reservations, so arrive early, and if you have to wait, the bar is open with great cocktails and plantain and potato chips. 

Nikkei cuisine is the meeting of two ancient cultures that, through years of adaptation, gave birth to a new style of Peruvian cooking that’s left its mark on criolla cuisine. The term, cocina Nikkei is now universal. At Maido, Mitsuharu Tsumura navigates all the territories of Peru with this concept in mind, translating it into a colorful tasting menu and an à la carte section that runs from flamed toro nigiri to one of Lima’s best lomo saltado, a dish that has earned him accolades. The space is playful and dynamic: a garden of towering wooden trunks welcomes diners, followed by the omakase nigiri bar. Thick rope lianas fall from the ceiling, and light filters down onto simple polished wood tables surrounded by mirrors, making Maido perfect for celebrations and solo fine dining. 

Rafael Osterling’s fancy fine dining spot, now guided by Rodrigo Alzamora, has refreshed the space, slimmed down the menu, and added natural Peruvian wines, while keeping the untouchable mainstays: the rich Piemontese duck pasta laced with Pinot Grigio and pecorino, roasted corn ravioli, and grilled scallops. Their superpower? Nearly everything is made in-house—from the bread that opens the meal to the tomato chutney and fresh pastas. Mediterranean, Asian, and Peruvian influences weave through the menu, like the Thai mushroom curry with wok-fried rice. Old Lima mingles with contemporary art on the walls of a restored 1900s mansion, creating a mood that invites lingering sobremesas—after-dinner conversation—over a couple of perfectly balanced Negronis.

For a taste of the Andes, Huancahuasi is where to be. The La Victoria outpost—an offshoot of its first home in Huancayo—radiates warmth from the moment you arrive. It feels like a permanent festival with colorful tablecloths, vibrant music, and earthy Andean flavors—think huancaína sauce ground on the batán, a thick cheese and chili sauce served over native potatoes, steaming meat-and-mote-packed patasca, and deep-fried guinea pig and rabbit. Beyond tradition, they boldly spin the classics, like pork ribs in goldenberry sauce. Breakfast here is also never a bad idea. Start with an ancestral soup like chupe verde or caldo de gallina, and share a pan con chicharrón with tamales and coffee.

Nikkei restaurants in Peru reflect the histories of the families or individuals who created them. In this case, Shizen Barra Nikkei blends Japanese heritage with northern Peruvian roots, specifically those of Piura. This spot is a contemporary, cozy space where sashimi comes from the day’s catch, tiraditos arrive crowned with scallops and rocoto, and hearty nikumono norteño—slow-cooked veal with a Nikkei-style northern dressing—sits alongside loche purée and rice with peas. If you want substance, roll with the criollo tantanmen made with chicken broth, a bold criollo sofrito, short ribs, and a subtle kick of spice. The perfect finisher is the chumbeques, reimagined as an algarrobo parfait with algarrobina caramel sauce and achiote cookies.

This well-loved spot preserves the Hakka legacy of the Chan family, who opened Titi back in the 1960s. It remains a favorite among both the Tusán community and Limeños, especially on Sunday nights, when it's customary for friends and family to gather around a big table for chifa. If it’s your first time, start with the house chaufa—fluffy, perfectly separated rice with roasted pork—and some of the best fried wontons in Lima. Also gravitate toward the crispy-skinned roast duck, the chicken with cashews, and the crispy pork belly. Titi feels more refined than ever, thanks to its updated space with lazy Susan tables, garden, and terrace.

Cumpa is a Northern-style tavern on a quiet corner in Surquillo—a barrio now buzzing with new, creative restaurants—and full of sturdy tables, daylight streaming in (they close daily by 5pm), and dishes that inspire long conversations. There’s always ceviche, but also smoked trout muchame, green tamales, empanadas, and butifarras. Some dishes they do best are also hard to find, like duck al cilindro and duck ceviche, and pepián de choclo from Monsefú in Lambayeque. At the bar, pisco cocktails flow alongside seasonal drinks like the fresh, citrusy Clementina with pisco and chili. If you come for brunch, go for a cheese humita with pickled ajíes, a pejerrey sandwich, or a frito chiclayano.

Pollo a la brasa is Peru’s most democratic dish, found on every corner at pollerías—the most popular type of Lima restaurant, along with chifa. We love Primos, a sprawling place spotlighting chicken turning slowly on the charcoal-fueled rotisserie. Their version is golden, with crackling skin, juicy meat seasoned with a secret house blend, with a side of house mayo and bright yellow ají sauce that sets everything ablaze. It’s served with french fries, a simple salad, and indispensable ají pollero. A glass of cold chicha morada seals the deal.