52 Best Restaurants in Lima, Peru

After years working in some of the best kitchens of Europe and Asia, superstar cuisinier Virgilio Martínez returned to Lima to launch this chic, airy venue for his culinary talents—and quickly garnered a reputation as one of Latin America's most innovative chefs. He and his wife, María Pía Leon, change their menu constantly, but each iteration celebrates the country's edible biodiversity as it thematically explores the different altitudes of the Peruvian landscape, from sea level to the peaks of the Andes. There's no à la carte here, only 12- and 14-course menus which take your taste buds on a journey through Peru's coastal, Andean, and Amazon regions. The restaurant reached its apotheosis in 2023, when it was voted the world's best by San Pellegrino.

This is currently one of the world's hottest restaurants, so it's imperative to reserve tables at least three months in advance.

The flagship restaurant of Peru's most celebrated chefs, spouses Gastón Acurio and Astrid Gutsche, occupies a meticulously restored colonial mansion named Casa Moreyra. Dishes are available à la carte, but the big event here is the 16-course, prix-fixe tasting menu, which takes you on a journey through Peru's culinary regions in the span of two hours. The menu changes with the seasons to ensure fresh ingredients, but expect a good mix of meat and seafood, plus a chocolate apocalypse at the end. Reserve tables at least two weeks ahead.

Even if you don't have a reservation, you can try to get a table on the patio, where you can order from the à la carte menu.

Dating from 1905, this venerable Lima institution has served up ham sandwiches and pisco sours to Peru's presidents for over a century. Every inch of the decor—the worn wooden bar, the old black-and-white photos, the well-stocked saloon shelves and cabinets—oozes history. Try the butifarra (marinated pork with zarza criolla, or pickled onions, on a homemade roll), or, if you're famished, the bistec con tacu-tacu (steak with pan-fried rice and beans).

The beach-shack decor at this family-run cebichería leaves no doubt as to the eatery's focus: fresh-caught seafood at budget-friendly prices. You can't go wrong with any of the cebiches or tiraditos, but an even better option is to put together a combo that mixes cebiche with a cooked-seafood dish like chaufa de mariscos (seafood fried rice). Don't overlook the hearty soups redolent of fish, crab, and shrimp: they're among the kitchen's many fortes. In the fierce battle royale that is Lima's restaurant scene, this joint punches way above its weight.

Set in a colonial finca (farm house) that dates from 1780, this Lima institution offers some of the heartiest down-home cooking in the entire capital. Criollo classics such as seco de cabrito and costillas de cerdo con tacu-tacu (ribs with pan-fried rice and beans) are especially well done, but you'd be hard-pressed to find a weak spot anywhere on the extensive menu. After 11 pm on weekends, the back room turns into a festive dance hall.

Voted World's Best Female Chef in 2022 by San Pellegrino, Lima-born Pía León is a culinary force to be reckoned with, and this airy bistro right next door to the restaurant Central showcases the full range of her talents. In what amounts to a whirlwind tour of Peru, her nine-course tasting menu fuses ingredients from every corner of the country into inspired, innovative combinations. River shrimp, cacao, different varieties of tubers, sweet cucumbers: the menu whips together whatever happens to excite León in a given month. The result? A brilliant, jazzlike improvisation that serves as a foil to Central's culinary symphony.

Chalaco is an affectionate appellative for natives of Callao, Lima's rough-and-tumble port, and this lively seafood stand is chef Gastón Acurio's love song to the district's culinary heritage. As always, Acurio's genius is evident in the menu's mix of tradition and creative flair: jalea chalaca throws together fried fish, two types of squid, and abundant pickled onions, while the unusual tiradito chucuito combines raw fish, olives, and avocado in a Parmesan-based broth. Don't overlook the piqueos: the seafood empanadas and croquettes are heavenly. At this point, Acurio has shown that when it comes to showcasing the gastronomy of ordinary Peruvians, there's nothing he can't do. 

This reinvention of the traditional cebichería by chef Gastón Acurio is one of Lima's most popular lunch spots. The decor is minimal, but the menu offers a kaleidoscopic selection of delectable seafood dishes, including a trio de cebiches (various types of fish or seafood marinated in lime juice) and delectable causas (mashed-potato appetizers with seafood-and-mayonnaise fillings). Also try the arroz con mariscos (sautéed seafood and rice in a spicy cream sauce) or one of the catches of the day. The servings tend to be large, so you may want to share. The restaurant consistently ranks on San Pellegrino's list of Latin America's 50 best.

Reservations aren't accepted, so arrive before 1 or you'll wait an hour for a table.

This rambling, Victorian-style complex perched over the Pacific at the end of a breakwater has long dished up good seafood with spectacular views, complete with surfers riding the waves as the sun goes down. In 2023, however, renowned Peruvian cuisinier Pedro Miguel Schiaffino took over the kitchen, and the quality restaurant's food is now commensurate with the splendid location. Classic dishes such as sea bass are still on the menu, but Schiaffino has added his takes on clams au gratin, parihuela (mixed seafood in a spicy broth), and more.

On sunny afternoons, the restaurant is a great place to watch the sunset.

Mitsuharu Tsumura is one of Lima's most innovative chefs, and his exquisite Nikkei (Japanese-Peruvian) creations have earned Maido top slots on San Pellegrino's Best Latin American Restaurants list for nearly 10 years running. Tsumura changes things up frequently, but his menus always include cebiches and nigiris (sushi with Peruvian flavors), plus cooked dishes such as asado de tira mitsuke (braised short ribs with pickled ginger and fried rice), cod misayaki (marinated in miso with sweet potato and Brazil nuts), and sanguichitas (a plate of unique sandwiches). Seating is on the second floor, at wooden tables beneath hundreds of hanging ropes, plus a few spots at the sushi bar. This place is much sought-after, so be sure to make reservations at least two months in advance.

Set inside the Westin Lima Hotel, this elegant restaurant is a good place to try a Peruvian tasting menu without breaking the bank. For S/240, chef Rafael Piqueras regales diners with 14 courses of delicacies, including charbroiled arapaima (an Amazon fish) and short ribs with lentils and Iberian sausage. You can also order most of the courses à la carte, for reasonable prices. The desserts here are especially scrumptious, and there's a heated outdoor terrace for romantic outings.

Situated on a quiet Miraflores side street, and featuring a wood-burning oven and a cozy lounge where locals linger over cocktails late into the evening, this understated eatery serves up comfort food, Gastón Acurio style. Nearly everything on the menu is good, but standouts include the anticuchos (kebablike skewers, usually of beef hearts, but here also with more imaginative options such as swordfish) and codillo de cerdo crocante, pig's knuckles with meat so juicy you won’t need the accompanying zarza criolla. Go late at night, when the mood is mellow and romantic.

What's not on the menu at this eclectic eatery is the standard Peruvian gastro-repertoire. Instead, chef Ricardo Martins fuses Asian, Mediterranean, and Middle Eastern accents to create dazzling, taste-bud-popping confections such as grilled pork tomahawk steak in harissa butter or razor clams in Chinese-style yuxiang sauce. Even humble ingredients such as anchovies and red peppers take on new meaning in the hands of this culinary wizard. The vintage cocktails are also inspired, meshing perfectly with the wood-paneled ambience of the restaurant's 19th-century digs. Look sharp: this place shows every sign of becoming a foodie pilgrimage point.

Long lines outside this wildly popular chain, whose name translates to "Seven Soups," are an indicator of just how avid limeños are to slurp up its hearty broths. Those craving something more filling than the rotating soups of the day can also try the pollo a la brasa (chargrilled chicken), pastas, and other Peruvian classics. Believe the hype: this place is worth the wait.

At long last, an Indian restaurant has opened in Lima that's worthy of the name. True, this Miraflores hole-in-the-wall is tiny, with barely space enough to seat eight people, but the authenticity of the masalas and biryanis makes it worth the effort of squeezing in here. The tandoor (clay oven) turns out light and puffy breads, and there's a respectable complement of vegetarian plates. Peruvians tend to be militantly nationalistic about their country's cuisine; that they've taken so enthusiastically to this outsider is a testament to the chefs' talents.

In a city where chifa, Peru's version of Chinese food, is ubiquitous, with cheapo order-by-number establishments on practically every corner, Titi towers above the competition. This is a kitchen that works magic with even the simplest ingredients. Tallarín saltado with chicken and pork is subtly smoky and crackling with fresh vegetables, while kru yoc, the most requested plate, dresses crisp pork slices with a delicately sweet glaze. Chinese immigrants to Peru say the cooking here holds its own against heavy hitters in Beijing and Shanghai.

This Italian eatery is the place to head on a cool night, offering a rustic but warm ambience and great food. The extensive menu includes a wide array of salads and fresh pastas served with your choice of a dozen sauces, but Antica is best known for its pizza: more than 50 different kinds baked in a wood-fired oven.

The San Isidro branch of this restaurant, located on Avenida Dos de Mayo, offers an even cozier atmosphere.

Chalkboard menus, shelves piled to the ceiling with locally made wines and piscos, a worn wooden bar, and even a hand-cranked telephone give this venerable institution—a Lima mainstay since 1880—its nostalgic charm. The place serves delicious ham sandwiches smothered in zarza criolla and chilcanos made with pisco bottled in the factory next door, but in recent years has also expanded its menu to include a range of pastas and meat dishes.

This open-air eatery in Parque Intihuatana is a great spot to grab a crepe, coffee, or fresh juice. Sit at one of the tables that line the back of the park for a sweeping ocean view. There are other branches around the city, including one at Parque del Amor.

Sequestered inside the walls of the colonial palace that houses the Museo Larco, this is one of the most charming places in Lima to enjoy a meal. The Peruvian-fusion menu offers everything from empanadas to ravioli stuffed with squash to beef with wild mushroom sauce. Tables on the terrace overlook a lush garden with blazing bougainvillea, ancient statues, and tinajas—Peruvian amphorae.

The green-and-white-striped awning ensures that you won't miss this café, which is a favorite among young couples and harried parents with children in tow. Although its menu includes pastas, sandwiches, and economical lunch specials, most people come here for one thing: ice cream. The more than 50 varieties of gelato include sassy tropical flavors like tamarind, coco (coconut), and the local fruits chirimoya and lucuma.

This is a good spot for a break after visiting the nearby archaeological site of Huaca Pucllana.

One of Lima's surprisingly few waterfront dining options, this elegant eatery has an impressive selection of dishes to complement its ocean vistas. The Peruvian-fusion cuisine ranges from crab ravioli in seafood soup to quinoa-crusted salmon and tenderloin with mushrooms, quinoa, and spinach. You can also order from the sushi bar. The dining room is upstairs, with a wall of glass on the ocean side and tables on a narrow balcony above the rocky beach.

Don't let the unremarkable facade fool you: the food at this historic chifa can hold its own with the best in Lima's Barrio Chino. Soups are a standout, as are delicacies such as chancho asado (roast pork) and pato al ajo (garlic duck). Locals typically refer to this joint as "Chifa Unión," after the street on which it's located.

One of Lima's few Mexican restaurants, this colorful spot near Parque El Olivar serves some innovative dishes as well as the usual tacos and enchiladas. The house specialties are barbacoa de cordero (lamb grilled in avocado leaves), pescado a la veracruzana (fish in a slightly spicy tomato sauce), and albóndigas al chipotle (spicy meatballs served with yellow rice), but you can also get fajitas and good quesadillas.

Just when you thought Gastón Acurio couldn't possibly do anything more for his country's gastronomy, he opened this nostalgic homenaje to Peru's home cooking of yesteryear. In a corner tavern filled with dark wood and old photos, he polls his customers on their favorite dishes from their childhoods, and then makes them new. Oven-baked chicken with papa a la huancaína, juicy meatballs like grandma used to make: it's all here. This is his love letter to Peru's common people, at prices just about everyone can afford.

Born in a run-down barrio in central Lima in 1960, this chain of sandwich shops has exploded in recent years to become a Peruvian institution. It's a business that focuses all its energies on a single goal: making first-rate chicharrón (fried pork) and turkey sandwiches slathered with zarza criolla. The result is a shining example of Peruvians' genius for turning humble ingredients into culinary art. Look for other locations in Miraflores and Barranco.

This bustling two-story eatery specializes in comida norteña—northern cooking from the city of Piura. That means delicious grouper cebiche, seco de cabrito (goat stew), and green tamales, all in gut-busting portions. This is a classic example of what Peruvians call a huarique: a hole-in-the-wall restaurant where in-the-know locals go for homestyle cooking, at prices that won't break the bank.

Cebiches and arroces (rice dishes) made with sustainably sourced fish are the focus at this red-hot seafood emporium from Rafael Osterling (of Rafael fame). The open kitchen and interior-patio design complement the lightness of the recipes, which frequently incorporate Asian accents. Don't overlook the cooked dishes: the pulpo a la parrilla (grilled octopus) is ridiculously good.

This artisanal bakery is a perfect spot for brunch, serving an array of organic breads and pastries, along with sandwiches, quiches, and salads, and no shortage of vegetarian options. You can also choose from a range of wines and cocktails in the evening. The bakery has another branch in Miraflores, but it's a bit far from many hotels.

The multiperson parrilla, a grilled-meat apocalypse native to Argentina and Uruguay, is merely the most flamboyant of the specialties at this top-notch steak house on a quiet Miraflores corner. No less scrumptious are Uruguayan platos típicos, such as the pamplona de lomo (beef rolled with ham, bacon, cheese, and peppers) and el chivito (a terrifyingly prodigious mound of meat and eggs heaped atop a plate of French fries). Chef Pablo's hospitality is always on display, whether his guests be international soccer stars or Peruvian locals.