domingo, 5 de noviembre de 2017

The best 10 restaurants in Lima

In our previous post we talked about the best dishes you can tasted in Peru, but the Peruvian gastronomy is so vast and inabarcable that we wouldn’t be short in defining all the recipes that the country has along its coast, mountains and jungle.

What we can do is recommend you the 10 best restaurants in Lima based on our personal experience and some international awards such as The World's 50 Best Restaurants of the British magazine "Restaurant" which also has a section dedicated to Latin America's 50Best.

The fact that Peru lived what was known as "The Gastronomic Boom" about two decades ago, has made for its own merits the first and second place of this list are occupied by Maido, by chef Mitsuharu Tsumura (aka "Micha"), and Central, by Virgilio Martinez.

The most exclusive locals in Lima treat the ingredients which they work with in an almost poetic, sacral way, creating proposals that encompass a culinary experience for the client and concentrate on their ingredients not only flavors, but also sensations and emotions.

The prices of these restaurants are quite expensive, but we have to take into account that what is offered is a gastronomic experience that can hardly be repeated in another part of the world due to the quality and flavor of the inputs of this privileged natural reserve that is Peru .

1. Maido

The care for details is also another of Maido's constants by chef Mitsuharu Tsumura, known as Micha, who, far from stagnating in the success he gained with the opening of his Nikkei food store a few years ago, has continued to innovate in his processes.

This innovations made Maido the best Peruvian restaurant of Japanese and Nikkei, according to the guide Summum 2015-2016 and to reach the position number 1 in the list of 50Best Restaurants.

According to its chef, today a luxury restaurant should offer a "experiential experience", betting on a cuisine that focuses on detail, creative and full of surprises. Its previous menu was a bet to put in value the enormous potential of the gastronomy of the Peruvian jungle 'Nikkei Experiencie' and was a success. Currently its menu '200 Milles' is another ode to Peruvian marine gastronomy.

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2. Central

Restaurant Central gave its place as number 1 of the list of Latin America's 50Best to Maido after third consecutive year (2014-15-16).

The creativity of its chef, Virgilio Martínez, managed to compose a menu integrating the cosmovision of Andean gastronomy with the most contemporary cuisine.

According to Martinez himself, the restaurant will soon be moving to the bohemian district of Barranco and will create an experimentation workshop in the town of Moray, Cusco, about 3,500 meters above sea level. Currently Virgilio Martínez is also news in his native Peru for appearing in the third season of the documentary series Chef's Table in which unveils some of the secrets of Peruvian gastronomy and its Central restaurant.

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3. Astrid & Gastón

Before entering the criticism of the place, mention must be made of Gastón Acurio, a reference to the cuisine of his country and -to Caesar what is Caesar's- a great architect of the current gastronomic boom that is going through Peru and place it for the fifth consecutive year as a World Culinary Destination.

For years, and even moving to San Isidrino Casa Moreyra, Acurio has been able to value the Peruvian input, which is an absolute fan and has defended until Congress approved the moratorium on the entry of transgenic products into Peru.

As president of the Peruvian Society of Gastronomy (Apega) he did a great job promoting such international fairs as the popular Mistura, inviting Peru to world-class chefs like Ferrá Adriá, Redzepi and others.

The change of location of the restaurant also served to renew the menu and the atmosphere, which was descending positions in lists like the already mentioned 50Best Restaurants.

Today the place it is in the 17th place and the reviews are unbeatable for an author's cuisine that brings the pachamama to the table and remakes dishes like the carapulcra, the tiradito based on sea urchins, shrimp, shells, or a spectacular chupe. The Astrid & Gastón franchise, which is in several of the most important capitals in Latin America and Europe, still has a long breath.

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4. La Mar

La Mar is the star cevichería of the same emporium Gastón Acurio, that owns an ample list of restaurants that lodge the different types of food that owns the Peruvian gastronomy (mountain range or Andean, Italian fusion or until its own hamburguer restaurant).

The local of La Mar is a nice place that immediately refers to a traditional fishermen's fishery and has small boats with the catch of the day, the name of the region from which it comes, and even the name of the fisherman who catch them out of the sea. In 2017 La Mar occupied the 15th place in 50Best Latam.

The idea of Acurio is to remember an act of 'bringing the small producers to the table'. With more than a decade of open doors, this place is considered one of the best ceviche in Lima and offers dishes ranging from sushi to oriental preparation of fish, as exotic as the devilfish (or carachama) and in some occasions Pejesapo (which has traditionally been prepared in chinise ‘chifa’ food restaurants).

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5. Osso

A revelation in all gastronomic circles was the opening of Osso Carnicería y Salumería, by chef Renzo Garibaldi, who in just five years of life, managed to position a country so little known for its meats, as Peru, is a benchmark that reached the not insignificant place 12th in the 50Best Latam last year.

According to Garibaldi himself, his sausages are artisan, without nitrates, preservatives or colorings, with meat that was raised in a sustainable way, mainly from the pastures of Oxapampa (Peruvian jungle). A nice gest is that if you are a vegetarian, Garibaldi can prepare a meatless option (and I emphasize, detailed by a chef whose offer is based on beef). If you enjoy the meat, Osso is without a doubt the best place in Lima for its offer and creativity in the dishes it offers.

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6. Rafael

In the 24th place of the best restaurants in Latin America we find another classic that could not be missed among our recommendations: Rafael, by the famous local chef Rafael Osterling.

If we previously quoted Gastón Acurio as promoter and architect of the gastronomic boom, it would be unfair not to cite Osterling as another catalyst for the proliferation of author restaurants that pamper the inputs brought by the sea, the sierra and the Peruvian jungle.

Making author cuisine (we must be careful with the word 'fusion') was a premise at the time of opening Rafael, who has served more than 15 years leading the avant-garde of Peruvian cuisine. These dishes use catch of the day, fresh supplies and all the tradition of Peruvian food, straightened with some complements of the Spanish or Italian tradition.

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7. Fiesta

In 46th place in the list of 50Best restaurant we’ll find Fiesta Chiclayo Gourmet restaurant -which rescues the tradition of northern Peruvian food by chef Héctor Solís.

If a well-prepared grouper is one of the greatest culinary delicacies that Peru can give us, in this restaurant they create around this fish, dishes as succulent as the hot ceviche of grouper, grouper chicharrón or grouper chupín (soup). The roasted kid, one of the flag dishes of the north of the country, is served in preparations such as Chirimpico, kid of milk in dry sauce, or the ribeye of kid of grilled milk. A delight of the regional cuisine in the central district of Miraflores.

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8. AmaZ

Following the list of 50Best we would have spoken at this point in Malabar, however we prefer to recommend another of the premises of the creator of this restaurant: the prestigious Peruvian chef Pedro Miguel Schiaffino.

In this point, we decided to include Ámaz (47th) because the gastronomy of the Amazon - despite the aforementioned Boom - remains the great forgotten and the great unknown in its capital (logical in some part by the distances and the lack of a cold chain that assures the freshness of its inputs).

That is why the proposal of Schiaffino gains value and acquires by own merits the monopoly of the kitchen of the gourmet jungle in Lima. The patarashca (traditional fish of the forest as the dorado, paiche or the maid cooked to the grilla in a leaf of bijao) possesses the ideal smoke and intense flavors that give him spices like the sachaculantro, the sweet chili or the stick. Juanes and other traditional dishes like the cecina are prepared at their point and they make note all the flavor of the jungle.

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9. Symposium

We were not sure if to include in this list Symposium restaurant, because despite being among the lists of the best restaurants in the country, its cuisine is clearly Italian. The chef's place Marco Antino holds the first place in the Summum guide as the best Italian restaurant in Lima and according to its founder, after 12 years in operation, they continue to focus on preparing dishes that represent Italia in a real way.

That is why Antino's place is the only one in Peru that has the Ospitalitá Italiana certification, which makes it almost a small embassy. During the month of November Symposium offers dishes with white truffle. This fungus can reach a price of US $ 5,000 per kilo.

Last year they launched a four-step menu called Cincuecento, inspired by Fiat's popular Italian car, with proposals such as watermelon carpaccio, tricolor risotto, filetto alla pizaiola and the popular tiramisu as dessert. It should be noted that Marco Antino's restaurant has the most complete wine list in Peru, with up to 800 wines from several countries.

The most exclusive are the French Pétrus, which can reach US $ 5,000 a bottle or the Spanish Ribera del Duero Vega Sicilia. Some Italians like the Masetto, are around US $ 900.

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Renowned chef Ivan Kisic is the architect of this miraflorino restaurant that plays with a gastronomic proposal of contemporary Peruvian food, respecting with great care the inputs and focusing on the details of each dish.

Kisic uses avant-garde techniques to adapt the ancestral techniques to obtain a dish that shows the tradition and the new Peru of today. In addition to its 6-step menu, the IK restaurant offers ten entrances, with dishes such as the Andean tartar or the Amazonian cebiche, as well as nine background dishes incorporating the 190º cheetah or bacon in its juice. the broken chocolate and the buried lucuma are two delicious desserts with whom we finish our marvelous experience in IK.
The restaurant rooms are divided between La Jaba room, Semilla Bar room and the private room La Casa del Arbol, a private, discreet and cozy space to enjoy the Peruvian cuisine in an intimate way, ideal for groups of 12 people.

Ik-restaurante, los 10 mejores restaurnates de Lima

There are a large number of restaurants that deserve to be on this list but we do not include them mainly for extension. You can suggest which are your favorite restaurants in our comments or perhaps open a thread in our forum. Whatever your choice, bon appetite!

Esteban García, Peru Travels Blog
November 2017

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