GASTRONOMY

Fusion Kitchen

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Juan Luis Martínez, who has passed through the direction of Central and DiverXO, is responsible not only for making known a cuisine that mixes its Venezuelan roots with Peruvian ones, but also with all the cultures of Latin America in an attempt to transmit through his recipes  the variety of products found in this immense region of the American continent.

Peruvian Cuisine

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Far from being a typical peruvian neighborhood restaurant, La Picantería is an updated concept that reinterprets the classic food but with its own character. 

What’s interesting about this restaurant is that they constantly update the menu aiming for seasonality. You might not find the same menu for two weeks in a row. Also, the bar plays with ingredients such as homemade "chichas de jora", and that the desserts will be the usual ones: their cold cookie cake, vanilla-chocolate pudding and the "marcianos" or chups that take us to that neighborhood feeling. 

No reservations allowed; service is on a first-come, first-served basis.

Nikkei Cuisine

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Sashimi, nigiris, oysters, tiraditos, ceviches, gyozas and different types of makis are some of the options included in their menu, which Jeremy López and Francisco Sime created to delight whoever visits them. This dynamic duo met quite some time ago at the bar in Edo, and then continued to be colleagues at the bar of the world-famous Maido.

Then for a while each one took different paths through different cuisines, but they met again and decided to open Tomo.

Italian Cuisine

 

This is a restaurant where you come to live an extraordinary experience. All the pastas – spaghetti, linguine and agnolotti, among others – are handcrafted in a small workshop behind the main kitchen, as are the pizzas, cooked in an open oven in one of the restaurant's terraces (for that specific category you could also visit Rossa Pizza Appassionata).

Nikkei Cuisine

 

Our definite favorite restaurant!

Mitsuharu Tsumura's cuisine  is a one in constant evolution. His restaurant, Maido, has been adapting to create two options: a 13-course tasting menu (MD) and a la carte menu. Each dish is full of flavor and a piece of art.

Please consider that this is one of the best restaurants in Peru and because of that, reservations should me made with at least 2 months in advance. 

Marine Cuisine

 

La Mar has always stood out for its special care in the search for ingredients, in the treatment of the product and in constant innovation. La Mar has a proposal that reveals research and study. There are successful cooking techniques, such as those shrimp with garlic and butter, a devil fish stewed in Nikkei sauce, impeccably fried squid cracklings, a sea urchin toast that does not get moist despite the juices and a sweaty goat in a homemade broth and embracing, with yellow chili and "chicha de jora". No reservations allowed, service is on a first-come, first-served basis.

Fusion Kitchen

 

Kjolle is chef Pía León's first solo restaurant. She is part of the Central gastronomic family, run by her and her husband, Virgilio Martínez. Pía and her team propose a diverse experience in the mixture of ingredients as diverse as the nature of Peru.

Nikkei Cuisine

 

Osaka is one of our favorite nikkei restaurants by peruvians. Their menu is tasty and has a great history that represents one of the most important migrations that happened in Peru and its integration of cultures. Would you be willing to try it?

Marine Cuisine

 

La Rosa Náutica guides your senses towards a fascinating gastronomic adventure, where the passion for good cuisine and the harmony of the waves intermingle in a unique and unforgettable spectacle! Try the wonderful thing: Sweated prawn ceviche, in mirasol dressing and stone-baked rocoto, with onions, lemon juice and golden chips.

Peruvian Chinesse Fusion Cuisine

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Led by Ana Tong, this restaurant has three locations in Lima and has been working on bringing its flavor to the United States. Learn more about this century-old establishment that was built under the conviction of "offering quantity and quality at a good price".

Marine Cuisine

 

An uninhibited restaurant that reads the Pacific and rescues the freshest seasonal products. The kitchen has the same depth as Rafael, impeccable technique and global outlook. The restaurant seeks to be a sublimation of the Peruvian cevichería, with bridges towards the four cardinal points, and references from other world cuisines such as gyozas, tacos and curries. The cocktails have great prominence here, and give a sense of summer all year long. The restaurant is open only during the day, like the most emblematic cevicherías in the city, which gives it that aura of a permanent terrace, with a beach atmosphere between noon and sunset.