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Lima

Lima Review

Biodiversity-driven cuisine has blasted Lima to the top rank of London's new-wave Peruvian restaurants. Relax in an informal sky-lit dining room scattered with cushions and Inca-style stitched banquettes, and put yourselves in the hands of the famously smiley staff, who'll guide you first to frisky pisco sours, made with grape brandy, sugar syrup, bitters, and foamy egg white. Next has to be a killer raw-fish sea bream ceviche, doused in lime-flavored white tiger's milk (leche de tigre), with sweet onion and inka corn. Charred chunks of braised octopus on white quinoa with purple botija olive blobs is as vibrant a dish as any, and mains like suckling pig with Amazonian cashews, or crab with purple corn and red kiwich (an Andean super grain) will blow your taste buds away. Finish with 75%-cacao Porcelana dessert with mango and mini blue potato chips.

    Restaurant Details

  • Reservations essential
Updated: 03-06-2014

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