The 38 Must-Try Restaurants in Lima

Sánguches (sandwiches) hold a special place in Peruvian culture and are often enjoyed for breakfast, though they can be savored at any time of day. Founded in 1960 by Chinese immigrant Félix Yong, this traditional sangucheria is located in Lima’s historic center. The standout offering is the chicharrón: a crispy, juicy French baguette stuffed with fried pork, topped with sweet potato, yellow-pepper sauce, salsa criolla (onions, lime, rocoto pepper, parsley), and pickled purple onions. Be prepared for a line before noon, but it moves quickly. [$-$$]

Meat enthusiasts, rejoice; this spot is tailored just for you. Renzo Garibaldi originally launched Osso as a butcher shop in the affluent La Molina neighborhood and has since grown to include a full-scale restaurant and a franchise in San Isidro. At the La Molina venue, snag one of the 12 seats at the exclusive tasting-menu butcher's table. The experience kicks off with homemade charcuterie, followed by a medley of tartare, hot dogs, sliders, and expertly grilled cuts at different stages of dry aging, highlighting Garibaldi’s mastery of meat and fire. Dessert? Expect bacon to make an appearance. [$$$-$$$$]

At this cherished establishment of northern Peruvian fare, two brothers take turns as the chef and the floor manager. With 27 years of service, their modest dining area remains bustling with patrons seated around a central fig tree from Tuesday to Sunday lunchtime. The brothers' vibrant seasoning, featuring garlic, onion, chile, tomato, and lemon, is a highlight, especially in their robust stews and seafood dishes like ceviche. Fresh clams, available only on Tuesdays, Thursdays, and Saturdays, come with the advice: “If they don’t move, return them.” [$$$]

Established in 1880 as a grocery and winery in the heart of Pueblo Libre, this iconic Mytoury serves up classic Peruvian fare. Enjoy hearty dishes like cau cau (tripe stew), aji de gallina (chicken stew with aji peppers), corn tamales, and savory pork sandwiches. Try the ruleta, a platter with a selection of three to four traditional recipes. For a truly local experience, order a res, which includes a bottle of pisco, a liter of ginger ale, limes, sugar, and sour cherry syrup for making chilcano cocktails. [$$]

Located off the beaten path in the Jesús María district, La Picante is a vibrant, casual Mytoury run by Fransua Robles, focusing on classic Peruvian dishes with a highlight on seafood. The kitchen sources fresh ingredients daily from the market. If available, try the sea urchin ceviche, and don’t miss the clams with lemon or the comforting rice dishes. [$$]

In the lively Lince neighborhood, Doña Pochita’s street cart attracts a steady crowd eager for her famous anticuchos (beef skewers). Operating daily from 5 p.m. to midnight, Pochita has been serving up marinated beef heart with panca chile, vinegar, garlic, cumin, salt, and pepper for over 20 years. Her skewers come with potato slices and spicy sauce. The menu also features tripe, sweetbreads, chicken hearts, and for dessert, picarones and rice pudding with purple porridge. [$]

Despite the large crowd at the Surquillo location of Siete Sopas, don’t be deterred—the line moves quickly. Once inside, the aroma of freshly baked bread from the clay oven greets you. The menu features Peruvian favorites like green spaghetti with pesto, stuffed potatoes, roast chicken, and lomo saltado. However, the real draw is the soup selection, with criolla and chicken soups always available alongside a daily special. This casual spot is known for its affordable prices and 24/7 hours, with midday specials including braised ossobuco, short ribs, and duck rice. [$-$$]

If you ask a Limeño about their top Chifa spot, many will point you to this long-standing restaurant that perfectly showcases the Chinese influence on Peruvian cuisine. With an extensive menu, it's best to stick with tried-and-true favorites like wonton soup, chaufa pork fried rice, roasted duck, steamed fish with salted fermented beans, or the Titi-style squab roasted with soy sauce, Chinese spices, and molasses. The dishes are designed for sharing, so it's ideal to come with a group to sample a variety of offerings. [$$$-$$$$]

Pedro Miguel Schiaffino, a graduate of the Culinary Institute of America, was a pioneer in Peru's culinary exploration of biodiversity. Since its inception in 2004, Malabar has been a playground for Schiaffino's experiments with Amazonian ferments and jungle-grown potatoes. His collaboration with indigenous communities to source sustainable ingredients makes him a standout in the field. [$$$]

Gastón Acurio's legendary restaurant, which has been pivotal in popularizing ceviche globally and establishing Peru as a culinary destination, is celebrating its 25th anniversary. Chef Jorge Muñoz, previously of Pakta in Barcelona, has returned to Peru after 19 years. His creative menu features northern Peruvian flavors in dishes like sudado (a rich fish stew) and ceviche with unique loche squash in the leche de tigre. At the end of the dining experience, patrons receive a map highlighting the origins of the ingredients. [$$$$]

Roast chicken is a popular, budget-friendly choice for locals on weekends, and Primos Chicken Bar delivers just that. The chicken is succulent with a crispy, golden skin. For an authentic experience, pair it with Inca Kola, the iconic yellow soda, or chicha morada, a traditional corn drink. Don't miss the salchipapas, a delightful mix of fries and sausage. With locations in both Miraflores and San Isidro, Primos offers a diverse menu including salads and burgers. [$$]

More than just a cocktail bar, Carnaval Bar offers a unique drinking experience crafted by Peruvian mixologist Aaron Diaz. The bar's elegance shines through its inventive cocktails served in distinctive ceramic goblets and stylish glasses. The impressive ice lab, equipped with ice-carving tools and a reverse osmosis water purification system, produces over 20 different types of ice. [$$-$$$]

Osaka, a pillar of Nikkei cuisine, has been the launching pad for many of Lima's top Japanese-Peruvian chefs. With multiple international branches, the restaurant has evolved from its Japanese roots to embrace Peruvian flavors, offering a menu that leans more towards Peruvian izakaya rather than a traditional sushi bar. It boldly incorporates local ingredients like smoked aji peppers and cushuro, a unique Andean lake bacteria. [$$]

Cosme has filled Lima's gap for a relaxed neighborhood spot with innovative cuisine and excellent cocktails. Under a vibrant ceiling made from recycled bottles, chef James Berckemeyer serves up dishes like grilled chicken gizzards and pork belly buns, complemented by pisco cocktails and house-made sodas. [$$]

Celebrating a decade of excellence, Mayta is now a staple in Lima's dining scene. The name, meaning 'noble land' in the Andean Aymara language, reflects its commitment to honoring Peruvian heritage through modern cuisine. Chef Jaime Pesaque offers standout dishes like duck rice with smoked magret, crispy duck egg, and foie gras, and Amazonian ceviche with ginger, cilantro, charapita chile, and sweet plantains. Don't miss the impressive pisco bar where you can enjoy a chilcano, a traditional Peruvian cocktail. With over 120 seasonal piscos and a variety of fruits, herbs, and nuts, you can craft a unique chilcano experience. [$$$]

Rafael Osterling’s cevicheria is a renowned lunchtime spot in Lima, celebrated for its unwavering quality. The semi-open patio creates a relaxed environment perfect for an extended meal. Begin with a fresh ceviche or tiradito, complemented by the must-try Parmesan scallops, and follow with the chicharron sandwich. Pair your meal with a classic pisco sour for an exceptional dining experience. [$$$]

Pan de la Chola is a beloved bakery in Lima, set in a spacious venue with expansive windows. Jonathan Day’s dedication to artisanal bread is evident through his use of premium ingredients and natural fermentation techniques. The blackboard menu features a variety of rustic breads, focaccia, sandwiches, cookies, fresh juices, specialty coffee, and the highly recommended avocado toast. [$$]

Javier Miyasato’s latest venture in Miraflores offers a vibrant, laid-back atmosphere where he playfully reimagines Nikkei cuisine. The restaurant’s lively décor, inspired by Lima’s streets and colorful graffiti, sets the stage for bold, flavor-packed dishes. Expect dynamic combinations like crab cream with parmesan and tare, and robust offerings such as glazed pork ribs with Thai shoyu and a short rib sandwich topped with seaweed, cheddar, caramelized kimchi, and Sriracha mayo.

Chef Arlette Eulert’s restaurant features a menu that highlights seasonal Peruvian and organic ingredients, with options for gluten-free, lactose-free, vegan, and vegetarian diets. She offers unique twists on traditional dishes, such as tiradito with crispy quinoa and a roe-enhanced salsa called chalaquita. Her innovative use of Indian and Thai spices shines through in dishes like curry-grilled scallops and the day’s catch in coconut milk and yellow curry. Save room for dessert, especially the shareable alfajor, a delightful combination of cookies and dulce de leche, known locally as manjar blanco. [$$$]

This small Surquillo spot was once a hidden gem, but chef Tomas Matsufuji’s reputation has since made it well-known. With just eight to ten seats available at lunchtime, patrons can enjoy a rich array of flavors at a surprisingly reasonable price. The chef’s combinado features ceviche, crispy calamari, and seafood rice, and daily specials may also be on offer. Bring your own beer if you prefer, as the only beverage served is chicha morada, a traditional corn drink that complements the dishes. Don’t miss the leche de tigre, a tasty and reputedly hangover-curing concoction. [$-$$]

La Mar, a flagship restaurant by Gastón Acurio, has gained international acclaim and helped elevate Peruvian cuisine on the global stage. At the Miraflores location, prepare for an extravagant seafood experience. Start at the raw bar with expertly prepared ceviches, tiraditos, nigiri, and maki. Generous main courses include options like grouper head in a rich Nikkei curry sauce, whole sea bass roasted with ginger scallions and butter, or creamy noodles in huancaina sauce with crab and shrimp. [$$$]

Mo Bistro is a popular spot for breakfast and brunch, offering sweet potato waffles, sandwiches, pastries, and excellent coffee. However, the dinner menu is equally tempting. Chef Matías Cilloniz crafts an exquisite vegetable-focused menu using seasonal, local ingredients. Highlights include grilled avocado in tucupi broth (a liquid from Amazonian cassava), lentil stew with sachatomate (tree tomato), and roasted leek with chestnuts and masato sauce made from yuca. For the adventurous, there are intriguing offal dishes like brain croquetas or tongue pastrami on toast. [$$-$$$]

André Patsias, renowned for his work in top fine dining establishments like Noma, Quique Dacosta, and Astrid y Gastón, launched Statera in 2018. At his new venue, he crafts elegant, modern dishes featuring Peruvian ingredients such as sweetbreads with arracacha and coffee nectar, or cactus sorbet with chile cream and razor clams. Embracing avant-garde presentation inspired by his time at Central, Patsias also ensures the dining room's ambiance reflects this sophistication, blending sleek concrete with warm wood and lush greenery.

Inspired by traditional picanterías, modest Mytouries run by women in northern Peru, chef Héctor Solís brought this concept to Surquillo. At his restaurant, he offers top-quality fish served at communal wooden tables. An open counter showcases fresh seafood on ice, where you can select your fish and seasoning. The menu features ceviches, causas (potato casseroles), stuffed rocotos (Peruvian hot peppers), and parihuela (seafood stew), paired with white rice to savor every bit of the juices. [$$$]

Costanera 700 is known not for its ambiance or energy but for its exceptional cuisine. Chef Yaquir Sato, a reserved figure, focuses on delivering excellent traditional Nikkei dishes. The menu includes classics like causa with crab, fish ceviche, and indulgent duck rice. The minimalist yet precise conchas de abanico (scallops) and house-made pasta are standout dishes worth the visit. [$$$]

Harry Neira’s café is a testament to Peru’s growing coffee scene. As the 2014 National Barista Champion, Neira scours the country for exceptional beans and perfects their roast at his charming Miraflores café. Guests can enjoy freshly brewed coffee tailored to their taste preferences. [$-$$]

For an authentic market experience in Lima, visit Mercado No. 1 Surquillo, renowned for its organization and variety. Explore a wealth of Peruvian produce, seafood, and exotic fruits like cherimoya, lucuma, and granadilla. El Cevichano, a popular stall by Luciano Pachas since 2014, serves exceptional ceviche. Try the mixto with chicharrón (fried calamari) for a local favorite. [$-$$]

After 18 successful years, Rafael Restaurant continues to draw crowds with its vibrant atmosphere and exceptional dishes. Chef Rafael Osterling blends global influences with Peruvian ingredients, while head chef Rodrigo Alzamora ensures precise techniques and top-quality ingredients. The menu features delicate crab ravioli, rich duck spaghetti, and exciting dishes like tuna tiradito, grilled scallops with lemon butter, and sea urchin rice with leche de tigre. Don’t miss the pre-dinner cocktails at the bar. [$$$$]

Maido, helmed by chef Mitsuharu Tsumura, elevates Peruvian-Japanese Nikkei cuisine to new heights. Opt for the tasting menu to experience a fusion of flavors, from robust northern sudado stew with algae to delicate scallop and sea urchin sushi. Recent innovations include native ingredients such as ollucos, Andean potatoes, macambo seeds, and huacatay herb. Reservations are essential and should be made at least a month in advance. The restaurant is celebrated on the World’s 50 Best Restaurants list. [$$$$]

Chef Pedro Miguel Schiaffino brings the richness of the Amazon to the forefront of Peru’s dining scene with Amaz. This restaurant highlights lesser-known ingredients from the biodiverse Amazon region. Enjoy dishes like heart of palm salad with toasted cassava flour and sacha inchi, or the titoté juane, a chicken and coconut rice wrapped in banana leaf. [$$-$$$]

Mercado 28 offers an array of local and international food options with 18 vendors under one roof. At Provinciano, enjoy classic Peruvian dishes like lomo saltado (stir-fried beef with tomatoes, onions, and fries) and causa limeña (potato casserole with chicken, avocado, egg, and tomato). Try Amazonian specialties at La Patarashkita, such as cocoa-smoked ribs and paiche skewers with plantains. Sushi Pop, by Mitsuharu Tsumura, serves sushi, pokes, and sandwiches, while Blu turns native fruits like cherimoya and aguaymanto into delicious gelato and sorbet. [$$]

Set in a charming 1900s house in Barranco, Isolina evokes the spirit of a traditional tavern, offering a nostalgic experience. Chef Jose del Castillo modernizes classic Lima recipes handed down from his mother and grandmother. Enjoy hearty dishes like cau cau (tripe and potato stew with blood sausage) and chicken sweetbread stew, alongside lighter options such as ceviche or pejerrey fish sandwiches. Most dishes are designed for sharing, so it's perfect for a group outing. [$$-$$$]

Whether you're in the mood for cocktails or a full meal, Siete promises a memorable experience. This trendy Barranco bistro, led by chef Ricardo Martins, attracts a lively crowd with its inviting atmosphere. Martins' approach emphasizes fresh ingredients, simplicity, and creativity, delivering bold and distinctive flavors. Try the razor clams with chickpeas in chicha de jora, tender angus short ribs, or fish with curry sauce, yellow Peruvian chili, and sweet plantains. [$$-$$$]

Pan Sal Aire, with its vibrant floor tiles and wooden window shutters, adds a cozy charm to Lima’s Barranco neighborhood. Start your day with shakshuka, avocado toast, or BLTs, paired with an array of homemade pastries like cinnamon rolls, vanilla cookies, and carrot cake. For lunch and dinner, enjoy salads, pastas, and wood-fired pizzas. Don’t miss Dinogoy’s standout toasts topped with options such as trout gravlax or watercress with honey, pear, and almonds. [$$]

New to the Barranco dining scene, Mérito is run by two Venezuelan chefs who blend their heritage with Peruvian ingredients to create inventive dishes. Opt for a seat at the kitchen counter to see them prepare elegant creations like yucca quesadillas with mashuas (Andean tuber) or scallops with ñame (yam) and grilled sachatomate (tamarillo). Save room for dessert, such as crema volteada (similar to crème caramel) or the seasonal seared cherimoya. Note that the restaurant does not accept reservations. [$$$]

This charming restobar in Barranco attracts a youthful crowd with its selection of local craft beers, signature cocktails, and a menu perfect for sharing. Try dishes like lentils with caramelized pork and fried bananas, or beef tartare paired with crispy bread. The flatbread-style pizzas are great for soaking up the drinks. [$$]

In August 2018, Pia León, co-chef of Central, launched her own venue upstairs. While Kjolle offers a more laid-back atmosphere compared to Central, it maintains a fine-dining standard through León’s meticulous and innovative cooking. Enjoy modern interpretations of Peruvian ingredients with options like sea bass and razor clams with black mashwa (Andean tuber) and Amazonian nuts, or cured duck with squid and kañiwa (Andean cereal), all served on elegant tableware. A tasting menu is highly recommended. [$$$$]

Virgilio Martínez, with his wife Pia León and sister Malena Martínez, established a remarkable dining destination featuring Central and Kjolle, the innovative Mater Iniciativa lab, and the cocktail bar Mayo. Central’s avant-garde tasting menu highlights Peruvian ingredients from various altitudes, offering a journey through unfamiliar flavors and artistic presentations. Consistently ranking among the World’s 50 Best Restaurants, reservations are highly sought after and open quarterly. [$$$$]